If you are looking for a delicious and easy bakery-style White Chocolate Raspberry Muffin recipe, you have found the right page. These muffins are simple to make with mostly basic ingredients, and you can choose to make them slightly healthier by using better ingredients, just as I did. These muffins are also topped with a crunchy crumb topping that is to die for.
The muffins are sweet and fluffy and can be whipped up in just under ten minutes. I will not say much about how yummy they are, as you can already sense that by looking at those pictures and video, right? It is simply sensational; there is something special about the white chocolate-raspberry combo, am I right?
This muffin recipe was inspired by my Extra Fluffy Apple Muffins, Heavenly Cruffin Recipe, or this savory Healthy Lentil Bread (Flourless), which I often make in ramekins and are my go-to savory muffins.
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💖 Why you'll love this muffin recipe
- Balanced flavor: The sweetness of white chocolate and the natural tartness of raspberries marry well together.
- Moist & tender texture: Thanks to the olive oil, these muffins stay soft and spongy.
- Beautiful crumbed tops: Using an initial high-heat burst yields a bakery-style puff and golden crown.
- Simple and forgiving: No mixer needed-just two bowls and a gentle hand folding.
🍓Ingredients
This muffin recipe needs a few ingredients, most of which you will easily find in your fridge and pantry cupboard.
- Spelt Flour - a far better and tastier option than regular all-purpose bleached flour.
- Yogurt - The best to use and the secret ingredient to make these muffins nice and moist. It will also act as the activator of baking soda (sodium bicarbonate) and the baking powder.
- Cane sugar - I used a light brown muscovado sugar.
- Lemon zest - it's necessary for this recipe. The amount of lemon zest added just elevates the raspberry flavor without tasting overly lemony.
- Raspberries - I prefer to use fresh.
- White chocolate - use chocolate chips or chocolate chunks.
- Salt - only a pinch is needed, but don't skip it, and certainly use a good quality Celtic, kosher, or pink Himalayan version.
- Melted butter -
- Vanilla - I used vanilla powder
See the recipe card below for all the accurate quantities.
👩🏻🍳 How to make raspberry white chocolate muffins
It is a straightforward recipe to make, easy for my teens, who have made it a few times. Only a few easy steps and it is done!
Step 1: Add the dry ingredients to a bowl.
Step 2: Mix all the wet ingredients.
Step 3: Gradually add the dry ingredients to the liquid ingredients.
Step 4: Bring in the white chocolate chips and mix the batter gently.
Step 5: Add the fresh raspberries to the muffin batter.
Step 6: Gently fold the fresh raspberries in using circular movements.
Step 7: Add the mixture to the muffin tin.
Step 8: Bake the muffins until golden.
Hint: If you want the muffins to be super light and super fluffy, avoid overmixing the batter.
🧪 Test
I tested these raspberry white chocolate muffins three times - all in the name of research, of course!
- Using fresh raspberries gives a slightly more delicate crumb, while frozen berries make them extra juicy (though they added a few extra minutes to baking time).
- I found that chopping a good‑quality white chocolate bar into chunks instead of using chips gives nice and big creamy pockets of sweetness in every bite.
On my first test, I filled the muffin cups only ¾ full and got a modest rise - still tasty, but not bakery‑style. The winning batch came when I filled the cups almost to the top, baked them at a high temperature for 5 minutes, then lowered the temperature. The tops puffed up beautifully and turned golden, while the centres stayed soft and fluffy.
Verdict: These are hands‑down some of the most moreish muffins I've made - my family couldn't resist "testing" them straight off the cooling rack. Tested them until none were left! Naughty lot!
🔄 Substitutions
- Gluten-Free Muffins - replace flour with a 1:1 gluten‑free blend. Can use almond coconut, lentil, or chickpea flour. Get adventurous!!
- Make It Vegan
- Substitute the white chocolate with a good-quality vegan white chocolate bar
- Make a flax egg (1 tablespoon ground flax + 3 tablespoon water, set 5 min) for each egg
- Use oat milk for richness, but coconut milk is also a great option
- Fill muffin cups almost to the top
- Bake at 220 °C (425 °F) for 5 minutes, then reduce to 180 °C (350 °F) until golden and baked through
- Use coconut butter instead of butter
- The result? Tall, fluffy, golden-topped muffins that are completely plant-based but taste every bit as indulgent as the classic. 🌱💛
- Make It Dairy-Free - simply by replacing the yogurt and milk with plant-based ones - I particularly love the coconut version.
🤹🏻♀️ Variations
Here are a few ideas on how to make this versatile raspberry and white chocolate muffin recipe to your taste buds:
- Yogurt - you can use buttermilk or crème fraiche, or soured cream
- Strawberries - You can also use frozen, remember not to thaw them, and ideally is to toss them with 1 tablespoon of flour before adding them to the batter. Frozen strawberries contain more water, which is why I think they also taste more sour.
- Blueberry White Chocolate Muffins - swap the raspberries for blueberries.
- Lemon Raspberry Muffins - add zest of 1 lemon to batter and small chunks of lemon marinated in sugar for a few hours or even days, or a lemon jam
- Quince and Chocolate muffins - Use some wonderful and Perfect quince jam
- Dark Chocolate Raspberry Muffins - use dark chocolate chunks instead.
- Raspberry Almond Muffins - add 1 teaspoon almond extract and sprinkle flaked almonds on top.
📦 Storage tips
- Freeze the muffins: Wrap individually and freeze up to 2-3 months. Thaw overnight or warm gently (microwave 20-30 seconds or heat them in the oven at 160 °C/ 320 °F for 5-7 minutes)
- Room temperature: Keep in an airtight container with a paper towel for up to 2-3 days
- Refrigerate: Up to 5 days, but bring to room temperature or heat them slightly before eating.
📌 Top Tip
- If your raspberries are slightly sour, toss them in 2 tablespoons of sugar or icing sugar and let them sit for a few minutes before adding them to the batter.
- When measuring your flour, stir it up to aerate it before measuring it. Then spoon it into the measuring cup and level with a knife. Remember not to press it down.
- Room temperature ingredients make for the best, fluffiest, and smoothest muffins. If you want your muffins to rise nicely and be fluffy, then using all ingredients at room temperature is a must. Allow the milk and eggs to sit out to come to temperature. Also, rest the melted butter, and allow it to cool.
- Use fresh raspberries if in season - frozen berries work too, just mix in straight from frozen.
- Start baking hot, finish lower - high initial heat will give tall, domed tops.
- Avoid overmixing - this keeps muffins light and fluffy.
- Add a few extra chocolate chunks on top before baking for a bakery look. Bake like a pro!
❓Recipe FAQs
Yes - no need to thaw; just mix them in gently from frozen.
Usually due to overmixing or incorrect measuring of flour. It is why I tend to prefer measuring my flour in grams or ounces rather than cups.
Yes - reduce baking time to 12-15 minutes total.
Use a good quality white chocolate button, chips, or a chocolate bar that you have chopped using a knife. Use dark chocolate if you do not like white chocolate.
💟 Other similar recipes you might like
Looking for other recipes like this? Sweet? Savory? Try these:
Easy White Chocolate Raspberry Muffins
Equipment
- 2 glass bowls
- 1 spatula
- 1 hand mixer
- 2 muffin trays or ramekins
- parchment paper one sheet cut into smaller squares
- 1 knife to chop the chocolate (optional)
- 1 chopping board
- lemon zester
- lemon juicer
- ice cream scoop
- spoon
Ingredients
For the muffins
- 300 grams flour (2¼ cups) I used spelt white flour
- 125 millilitres milk (⅔ cup)
- 100 grams sugar I used organic cane sugar
- 50 millilitres melted butter (¼ cup)
- 50 millilitres olive oil (¼ cup)
- 300 grams raspberries (1½ cup)
- 2 large eggs at room temperature
- 1 tablespoon lemon zest
- 85 grams white chocolate chips (½
- 1 teaspoon vanilla powder I used organic vanilla Madagascar powder
- ½ teaspoon soda bicarbonate
- ⅕ teaspoon celtic salt one pinch
For the crumb
- 57 grams butter (¼ cup) cold and cut into cubes
- 25 grams sugar (¼ cup) I used muscovado sugar
- 75 grams spelt flour (¾ cup)
- 1 pich Celtic salt
Instructions
- Prepare the oven by preheating at 180℃/ 370℉. Prepare the muffin tray/s or ramekins by greasing those or lining with parchment.
- Add all the dry ingredients into a bowl, sieved flour, soda bicarbonate, sugar and salt. Mix gently until homogenised.
- Into a second bowl, mix al the wet/liquid ingredients. Eggs, milk, melted butter, and olive il.
- Mix these well and add the vanilla and the lemon rind plus lemon juice.
- Bring in the flour mixture into the liquid mixture and combine well. Do not overmix.
- Add the raspberries and the white chocolate. Fold those in gently and set aside.
- Make the crumb mix by combining the flour, sugar and the cold butter made into little cubes. Mix with the fingers (see video) until the crumbs have formed. Be swift so that the butter doesn't melt to result in a little mess.
- Add the muffin batter to the muffin tray using an ice cream scoop.
- With the help of a spoon, spoon over each muffin, a good layer of crumbs.
- Place the muffin tray in the preheated oven and bake at 200C/400F for 5 minutes and then bring the temperature down to 180℃ or 380℉.
Nora says
So fluffy and flavorful! These muffins tasted straight from a bakery!!
Ramona says
Yayy, thanks Nora!
Nicole says
These white chocolate raspberry muffins are amazing! Such a delicious flavor combination.
Ramona says
Thank you soo much dear Nicole, i know, right? I am so glad you loved them too!
Krystle Smith says
The crumb topping gave them such a nice crunch, and the mix of sweet white chocolate and tart raspberries was perfect. They turned out so moist and fluffy, and I seriously loved them!
Ramona says
Thanks so much Krystle, delicious, right?
Liz says
The combination of white chocolate and raspberries was divine!! These muffins didn't last long!
Ramona says
yayyy!! thanks Liz!
Andrew says
This was a fantastic recipe, full of flavour!
Ramona says
thank you soo much Andrew 🙏🙏
leah says
These easy white chocolate raspberry muffins are so tasty and so easy to make.
Ramona says
This recipe is one of the best I have made 😉