Recipe White Chocolate And Raspberry Muffins

Soft and moist White Chocolate and Raspberry Muffins made from scratch. You’ll love these high top, bakery-style muffins filled with juicy raspberries and chunks of white chocolate. 

You’ll love these moist muffins with their enviable sky-high muffin tops andtender cake-like centre. Add a boatload of raspberries and plenty of sweet white chocolate, and you have one AMAZING treat.

I love a good muffin. Honestly, a fresh-out-of-the-oven muffin is one of the best things in life. And these sky-high White Chocolate and Raspberry Muffins are what dreams are made of.

White Chocolate & Raspberry Muffins! Recipe

They’re soft and sweet, with a super tender crumb, and that crispy muffin top is exactly what my perfect muffin looks like.

Tear open that golden brown muffin top and inside you’ll find a cake-like centre, filled with juicy raspberries and melty goodness from handcut pieces of white chocolate.

It took me a while to get this White Chocolate and Raspberry Muffin recipe just right. In fact, my freezer is now full of muffins. Luckily for me, frozen muffins taste almost as as good as fresh ones.

White Chocolate & Raspberry Muffins

These muffins only use regular ingredients and are really easy to make. I chose to use oil as the main fat instead of butter in this recipe. While butter adds flavour in muffins, oil adds moisture and I wanted to make sure these muffins had a soft and tender crumb – nobody wants a dry muffin.

These White Chocolate and Raspberry Muffins haveoodles of flavour thanks to a dash of vanilla, plenty of raspberries (you can use fresh or frozen) and white chocolate.

I’ve used a block of white chocolate I’ve cut by hand, just like I do in my popular White Chocolate Macadamia Nut Cookies.

Raspberry And White Chocolate Muffins Recipe

Free ebook our favourite one layer cakes Sign up to the sweet club and we'll send our quick and easy cakes ebook straight to your inbox. Sign Me UpPacked full of flavor and a great breakfast or dessert, these Raspberry White Chocolate Muffins are an easy recipe that are perfect to grab-and-go!

When it comes to muffins, I definitely think that they are great for breakfast and dessert. I usually eat them for breakfast but these Raspberry White Chocolate Muffins are perfect for either. With basic pantry staple ingredients, these muffins come together in no time and are great warm or cooled! Top with sugar or a powdered sugar glaze and you have yourself a treat that you wont want to put down. If you are looking for a deliciously sweet muffin, then you are going to want to make this Raspberry White Chocolate Muffin recipe!

If you are not a fan of glaze on top of muffins you can leave it off or sprinkle some decorators sugar on top of the muffins before they are baked.

White Chocolate Raspberry Muffins (soft And Moist)

Yes, I love white chocolate and raspberry together but semi-sweet, milk or even dark chocolate will work also. You can even use chocolate chunks if you want more chocolate in this recipe.

If you want more of a raspberry flavor you can add an extra 1/2 cup raspberries to the batter. You can also switch up the berries used in this recipe: blueberries, blackberries and strawberries all work!

Buttermilk adds moistness to homemade baked goods. I would normally suggest making your own buttermilk by adding a little vinegar or lemon juice but it doesn’t really make a good substitute unless you are using half and half. So, just go with a whole milk if you have that instead.

White Chocolate Raspberry Bakery Muffins

These can be stored in an airtight container where they will keep at room temperature for up to 3 days or a week in the refrigerator. They can also be frozen. Place in a freezer container and they will keep in the freezer for up to 3 months. To defrost, remove to the countertop overnight until thawed.

Preheat the oven to 400° F. Spray a 12 cup muffin baking pan generously with a non-stick spray or line with cupcake liners.In a large bowl, sift flour, baking powder, and baking soda. Stir in sugar and salt; make a well in the center.

Spoon the batter with a large cookie scoop into the baking pan (about 3/4 full) Bake for 20 minutes or until golden brown.

Vegan Raspberry & White Chocolate Muffins

While muffins are baking make the glaze by whisking together the powdered sugar and milk, set aside. Allow muffins to cool for 5 minutes, then transfer to a wire rack to cool completely then drizzle with glaze.

Calories: 241 kcal | Carbohydrates: 39 g | Protein: 4 g | Fat: 8 g | Saturated Fat: 5 g | Polyunsaturated Fat: 0.5 g | Monounsaturated Fat: 2 g | Trans Fat: 0.2 g | Cholesterol: 34 mg | Sodium: 196 mg | Potassium: 158 mg | Fiber: 1 g | Sugar: 22 g | Vitamin A: 208 IU | Vitamin C: 2 mg | Calcium: 74 mg | Iron: 1 mg

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

White Chocolate Raspberry Muffins Recipe