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Close-up of a raspberry white chocolate muffin on a plate, with white chocolate chips scattered around and more muffins in the background.
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White Chocolate Raspberry Muffins

Soft and fluffy raspberry white chocolate muffins made with Greek yogurt for extra moisture. Sweet, slightly tart, and loaded with creamy white chocolate chips, these bakery-style muffins are easy, budget-friendly, and perfect for breakfast or brunch.
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Breakfast
Cuisine: American
Servings: 12 Muffins
Calories: 307kcal
Author: Wendy

Equipment

  • Large Mixing Bowl
  • Medium Mixing Bowl
  • whisk
  • Rubber Spatula
  • Muffin tin (12-count)
  • Paper liners or cooking spray
  • cooling rack

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup plain Greek yogurt or sour cream
  • ½ cup milk
  • ½ cup unsalted butter melted and slightly cooled
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup fresh or frozen raspberries if frozen, do not thaw
  • ¾ cup white chocolate chips or chopped white chocolate

Instructions

  • Preheat oven to 375°F. Line a muffin tin with paper liners or lightly grease.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
    Various baking ingredients including flour, sugar, eggs, melted butter, vanilla extract, raspberries, white chocolate chips, yogurt, and milk are arranged around a mixing bowl and whisk on a white surface.
  • In a separate bowl, whisk yogurt, milk, melted butter, eggs, and vanilla until smooth.
    A mixing bowl with flour, a whisk, a measuring cup with wet ingredients, and small bowls of raspberries and white chocolate chips on a white surface.
  • Add the wet mixture to the dry ingredients. Stir gently just until combined—avoid overmixing.
    A glass bowl with pancake batter sits beside two small bowls containing raspberries and white chocolate chips, on a white surface.
  • Gently fold in the raspberries and white chocolate. If using frozen raspberries, keep them in the freezer until the moment you add them.
    A glass mixing bowl filled with batter, white chocolate chips, and raspberries, with a spatula resting inside. A small bowl of white chocolate chips is beside it.
  • Divide batter evenly among the 12 muffin cups.
    A muffin tin with twelve unbaked muffins, each topped with white chocolate chips and raspberries, sits on a white surface beside a small bowl of extra white chocolate chips.
  • Bake for 18–22 minutes or until the tops are lightly golden and a toothpick comes out clean.
    A muffin tin with twelve freshly baked muffins containing visible pieces of white chocolate and raspberries, on a white background.
  • Let muffins cool in the pan for 5 minutes, then move to a rack to finish cooling.

Notes

  • Use room temperature eggs for smoother mixing.
  • Do not overfill muffin cups — about ¾ full is perfect.
  • Check muffins at the 18-minute mark to avoid overbaking.
  • Gently fold berries in last to prevent crushing.
  • Slightly cooled melted butter blends best into the batter.
  • For extra bakery-style tops, add a few white chocolate chips on top before baking.
  • If your batter turns a little pink from the raspberries, that’s normal—folding gently helps keep the streaking minimal.

Storage

Storage:
Store in an airtight container at room temperature for up to 3 days.
Reheating:
Warm in the microwave for 10–15 seconds for that fresh-baked feel.
Freezing:
Wrap individually and freeze up to 3 months. Thaw at room temperature or microwave briefly.
 

Nutrition

Serving: 1Muffin | Calories: 307kcal | Carbohydrates: 42g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 247mg | Potassium: 99mg | Fiber: 1g | Sugar: 25g | Vitamin A: 310IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 1mg