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Three raspberry white chocolate muffins stacked in a triangle. Out of focus in the background are more muffins and a small bowl of raspberries.
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5 from 1 vote

Raspberry White Chocolate Muffins

These Raspberry White Chocolate Muffins are moist and tender with just the right amount of sweetness. Bursting with raspberries and white chocolate chips, this easy muffin recipe is ready in just 45 minutes. They’re perfect for a quick breakfast or snack!
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 250kcal
Author Ashley Petrie, RDN, LDN

Ingredients

  • 2 cup (240 grams) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 4 tablespoons (½ stick) unsalted butter softened
  • ½ cup granulated sugar
  • ¼ cup canola oil
  • 2 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup raspberries fresh or frozen (unthawed)
  • ½ cup white chocolate chips
  • Extra raspberries and white chocolate chips optional for topping

Instructions

  • Preheat oven to 400°F. Grease or line a standard 12-cup muffin tin with paper liners and set it aside.
  • In a small bowl, whisk together flour, baking powder, and kosher salt. Set aside.
    2 cup (240 grams) all-purpose flour, 1 tablespoon baking powder, ½ teaspoon kosher salt
  • In a large bowl, use a hand mixer to cream together butter and sugar until the mixture is light and fluffy. Add oil and eggs to the butter-sugar mixture. Beat until smooth and well-blended. Mix in milk and vanilla extract until well combined. Don't worry if the mixture looks curdled; it's just the butter solidifying from the cold milk.
    4 tablespoons (½ stick) unsalted butter, ½ cup granulated sugar, ¼ cup canola oil, 2 large eggs, 1 cup milk, 1 teaspoon vanilla extract
  • Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Fold in raspberries and white chocolate chips until evenly distributed in the batter.
    1 cup raspberries, ½ cup white chocolate chips
  • Divide the batter evenly among the 12 muffin tin wells. If desired, top each muffin with extra raspberries and white chocolate chips.
    Extra raspberries and white chocolate chips
  • Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before storing.

Notes

  • Quick Tip: Measure flour by weight using a scale for best results. Alternatively, spoon flour into a measuring cup.
  • Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 250kcal | Carbohydrates: 31g | Protein: 4.5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 44mg | Sodium: 207mg | Potassium: 110mg | Fiber: 1g | Sugar: 15g | Vitamin C: 2mg | Calcium: 122mg | Iron: 1.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.