These one-bowl muffins with creamy white chocolate and juicy raspberries are the ultimate homemade treat. Mixed in one bowl and quick to bake, the white chocolate raspberry muffins are dipped in a simple powdered sugar glaze while they’re still warm. Delicious as a sweet breakfast or snack!
Muffins might be my favorite food group. I mean, these white chocolate raspberry muffins are the closest thing to eating cake for breakfast. They’re soft and sweet with plenty of melty white chocolate and tart pops of raspberries, topped with a powdered sugar glaze that soaks into the still-warm muffin tops.
I made these muffins with fresh raspberries leftover from my baked oatmeal, but you can use frozen raspberries when fresh ones aren’t available.
You could also easily fill these muffins with strawberries or blueberries instead of raspberries. Or, use a mix. And you could skip the glaze on top, but then I’m not sure if we could be friends. Unless, of course, you replace it with a streusel!
Why These Raspberry Muffins Are Worth Baking
- One bowl. You don’t need a mixer, and there’s just a single bowl to clean after making the muffin batter.
- Simple glaze. Just a quick dip in the sweet glaze made from milk and powdered sugar makes these white chocolate raspberry muffins taste like dessert!
- Chopped chocolate. Chopped white chocolate melts more smoothly than chocolate chips. It creates delicious pockets that sweeten the muffins throughout.
- Quick to make. Recipes like my strawberry buttermilk muffins, s’mores muffins, and this one are quick to bake in under 30 minutes.
Ingredients You’ll Need
Before you get baking, here are the ingredients in these raspberry and white chocolate muffins, with notes and possible substitutions. Check out the recipe card for the full recipe amounts.
- Butter – Melted. You could also make these muffins with vegetable oil.
- Egg – Brought to room temperature.
- Vanilla Extract – Lemon extract would also go nicely with these muffins.
- Sugar – I use granulated sugar, but light brown sugar also works.
- Baking Powder – Not to be confused or swapped with baking soda (they aren’t the same!).
- Milk – Any kind, but for richness, I usually use whole milk.
- Flour – It’s important to measure flour correctly when baking. Weigh the flour with a kitchen scale if you have one. Otherwise, use the spoon-and-sweep method to spoon the flour into your cup measure, then level it off with the back of a knife. This avoids overmeasuring and dry, crumbly muffins.
- White Chocolate – I like to use chopped white chocolate, but you could 100% use white chips. Chopped chocolate almost melts into the muffins as they bake, while chocolate chips hold their shape a bit more. Both work great.
- Raspberries – Rinse fresh raspberries with cold water and dry them well afterward. And, yes, you can use frozen berries. Just thaw them out beforehand!
- Powdered Sugar – You’ll whisk the powdered sugar with milk to make the glaze.
How to Make White Chocolate Raspberry Muffins
The batter is a breeze to make, and I just love the colorful pops of juicy raspberries.
- Mix the muffin batter. Cream together the melted butter, egg, vanilla, and sugar, then add the baking powder and salt. Stir in the milk, followed by the flour. The batter will look a bit lumpy, and that’s OK. Fold in the white chocolate and raspberries.
- Bake. Fill each muffin liner about ¾ full with batter. Bake these muffins in a 400ºF oven for 20-25 minutes, or until a toothpick comes out clean. Mind the berries and chocolate when you do your toothpick test.
- Cool and glaze. Transfer the muffins to a wire rack and let them cool. Meanwhile, whisk powdered sugar with milk to make the glaze. Dip or drizzle the tops of the muffins with glaze while they’re still a bit warm. Let the glaze set, and enjoy!
Variations
- Dark chocolate. Replace the white chocolate with chopped dark chocolate or semi-sweet chocolate chips.
- Different fruit. Swap raspberries with chopped strawberries, blueberries, blackberries, or pitted cherries.
- Citrus zest. Mix fresh lemon zest or orange zest into the muffin batter or into the glaze.
- Add a streusel. Mix ⅔ cup of sugar with 1½ cups of flour, ¼ teaspoon salt, and ½ cup of melted butter to form large crumbs. Sprinkle the mixture on top of the muffins before baking. See my blueberry cream cheese muffins for details.
Recipe FAQs
Yes! I’d suggest baking the batter in a 9×5-inch loaf pan, at 350ºF for 45-55 minutes, similar to my strawberry bread and lemon loaf recipes. (Check the loaf at the earliest baking time and go from there.)
If you’re worried about the raspberries sinking to the bottom of the muffins, toss the fresh berries with a couple of tablespoons of flour before adding them to the batter.
Overmixing the muffin batter is the number one cause of dense, “hockey puck” muffins. Mix until the dry ingredients are just combined with the wet batter. It’s even OK to fold in the add-ins, like white chocolate and raspberries, when there’s still a few streaks of flour remaining.
Yes. To make mini muffins instead, keep the oven temperature the same but reduce the baking time to 10-15 minutes (the exact time varies depending on your pan and oven, so use a toothpick to check the muffins for doneness).
Storage and Freezing
- Let the muffins cool before storing. Make sure the muffins have cooled completely before you store them airtight, or the bottoms may become soggy. I like to line the container with paper towels before placing the muffins inside, to absorb excess moisture. These white chocolate raspberry muffins last at room temperature for up to 3 days.
- Freeze them for later. Pre-freeze the cooled muffins on a baking sheet and then transfer them to a container or freezer bag. These muffins freeze well for up to 3 months. Thaw them at room temperature before serving.
More Muffin Recipes
White Chocolate Raspberry Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Muffins
- Method: Baking
- Cuisine: American
Description
These white chocolate raspberry muffins are sweet, soft, and loaded with juicy fresh raspberries and melty white chocolate chunks. Easy to make and perfect for breakfast or a sweet snack.
Ingredients
- 1/2 cup butter, melted
- 1 egg
- 1 teaspoon vanilla
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup milk
- 2 cups all-purpose flour
- 4 ounces chopped white chocolate or white chips
- 1 cup fresh raspberries
Glaze
- 1 cup powdered sugar
- 3 tablespoons milk
Instructions
- Preheat the oven to 400°F/200°C.
- Line a muffin tin with liners, set aside.
- In a large bowl, combine the butter, egg, vanilla, and sugar. Stir in the baking powder and salt until combined. Next, stir in the milk and then the flour, mixing until combined. The batter will be slightly lumpy.
- Finally, stir in the white chocolate and lastly the raspberries.
- Fill the liners evenly with all the batter.
- Bake the muffins for 20-25 minutes until the centers are set.
- Remove the muffins from the tin and place them on a wire rack to cool.
- For the glaze, whisk together the powdered sugar and the milk until it’s smooth.
- Dip the tops of the muffins into the glaze while they are still warm.
- Allow the glaze to set up before serving.
Wonderfull. I cannot resist, I’m going to prepare it.! Thank you very much
what is the nutritional value
Would this be possible to make into a loaf instead of muffins? Looks great!
I am sure that would work!