Soft, café-style muffins that feel like a warm hug from our kitchen. These raspberry and white chocolate muffins are our little treat when we want something easy but still a bit special. Fluffy, juicy, and filled with creamy white chocolate pockets, they’re perfect for slow mornings, coffee breaks, or when we just want that homemade comfort that tastes as if it came from our favorite café.
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Some mornings just call for something homemade and comforting, and muffins always do the trick for us.
We’ll bake our banana chocolate chip muffins when we want a classic, or our pumpkin chocolate chip muffins when we’re craving those cozy fall vibes, but these raspberry and white chocolate muffins are our go-to when we want something soft and a little extra special.
A few frozen raspberries, creamy white chocolate, and before we know it, the kitchen smells like heaven.
The mix of tangy berries and sweet chocolate is just the right balance — not too sweet, but enough to feel like a treat. These white chocolate raspberry muffins are perfect when you want a sweet treat with your coffee.
We love them with coffee on a quiet morning, just like our blueberry protein muffins or healthy carrot cake muffins. These muffins always disappear fast when friends are around, and honestly, that’s part of what makes baking them so fun.
If you’re on a muffin kick like us, you’ll want to try the others too — they’re all little moments of happiness in a wrapper. These raspberry white chocolate muffins might just be our current favorite.
Why you'll love these muffins
Easy, no-fuss baking—Quick to make with simple ingredients, but they taste like something you’d grab from your favorite coffee shop.
Sweet-tart perfection—Juicy raspberries and creamy white chocolate melt together for a flavor combo that feels indulgent but not too sweet.
Cozy, anytime treat—Perfect for weekend brunch, coffee breaks, or just when you want to make an ordinary day feel special!
Ingredients list
All-purpose flour—Gives the muffins their soft, fluffy structure without being too heavy.
Baking powder—Helps them rise beautifully.
Salt—Just a bit makes all the sweet flavors pop.
Oil—Keeps the muffins extra moist and tender (even the next day).
Granulated sugar—Sweetens the batter and balances the tartness of the raspberries.
Eggs—Add richness and help bind everything together.
Vanilla extract—A little splash brings out all the flavors and gives that cozy, homemade vibe.
Frozen raspberries—We prefer these over fresh because they hold their shape better when mixed into the batter (and you can make these muffins any time of year!).
White chocolate chips—Creamy, sweet bursts of flavor that pair perfectly with the tart raspberries.
You’ll find all the exact measurements in the recipe card below.
Substitutions and variations
Switch up the berries—No raspberries? Try blueberries, blackberries, or chopped strawberries.
Dark or milk chocolate—If white chocolate isn’t your thing, swap it out for milk or dark chocolate chips.
Bakery-style topping—Sprinkle coarse sugar on top before baking for a golden, crunchy muffin top finish.
Mini muffins—Use a mini muffin tin and reduce the baking time for bite-sized treats that are great for lunchboxes or snacking. We love making these raspberry and white chocolate muffins as mini bakes for brunch parties because they’re just as soft and irresistible!
Watch the video recipe
Step-by-step instructions
Dry ingredients
In a bowl, mix the flour, baking powder, and salt.
Wet ingredients
In another bowl, whisk the oil, sugar, eggs, and vanilla extract until smooth.
Combine
Gently stir the dry ingredients into the wet mixture. Don’t overmix — a few lumps are fine, and keep the muffins soft.
Add the good stuff
Briefly and gently fold in the white chocolate chips and the frozen raspberries.
Fill
Divide the batter evenly between muffin cups.
Bake
Bake these raspberry and white chocolate muffins in a preheated oven at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Enjoy!
Our best tips
- Don’t overmix. Stir just until the flour disappears. Overmixing is what causes muffins to become dense instead of fluffy.
- Use frozen raspberries straight from the freezer. They hold their shape better and won’t bleed color into the batter.
- Check early. Start checking at 20 minutes. Every oven runs differently, and overbaked muffins lose their softness fast.
Serve and storage guide
Serve
- These muffins are best slightly warm when the white chocolate is still a little melty.
- We love them with a cup of coffee or tea, but they also make a great grab-and-go snack.
Store
- Keep them in an airtight container at room temperature for 1–2 days, then pop them in the fridge (up to 5 days).
- A quick 10-second microwave warm-up brings back that fresh-from-the-oven softness.
Freezer
- Let the raspberry and white chocolate muffins cool completely, then wrap them individually, pop them in an airtight container, and freeze for up to 2 months.
- Thaw at room temp or warm them in the microwave for a just-baked taste.
Frequently asked questions
Yes, but frozen raspberries are better here because they hold their shape and don’t bleed as much into the batter. If using fresh, be gentle when folding them in.
Yes! Milk or dark chocolate chips work just as well, or you can even use chopped chocolate bars if that’s what you have.
Yes! Use a mini muffin tin and reduce the bake time to 12–15 minutes.
Muffins we can't stop baking
Did you try these raspberry and white chocolate muffins?
We’d love to hear from you! Leave a ★★★★★ rating and let us know in the comments how they turned out, or if you made any fun tweaks. If you share on Instagram, tag us. Seeing your bakes always makes our day!
Thank you! -Bea and Marco
📖 Recipe
Raspberry and White Chocolate Muffins
Video
Ingredients
Dry ingredients
- 2 cup (260 g) all-purpose flour
- 3 teaspoon baking powder
- ½ teaspoon salt
Wet ingredients
- ½ cup (100 g) sugar
- ⅓ cup (80 ml) oil
- ⅓ cup (80 ml) milk room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Heroes
- ½ cup (90 g) white chocolate chips
- 1½ cup (195 g) frozen raspberries
Instructions
- Preheat the oven to 350°F (175°C), using the conventional setting (without a fan). Line a 12-hole muffin pan.
Dry ingredients
- In a bowl, mix together the flour, baking powder, and salt. This ensures the leavening is evenly mixed, allowing your muffins to rise nicely.2 cup all-purpose flour, 3 teaspoon baking powder, ½ teaspoon salt
Wet ingredients
- In another bowl, mix the oil, sugar, eggs, and vanilla extract until smooth. Oil keeps the muffins extra moist, even the next day.½ cup sugar, ⅓ cup oil, ⅓ cup milk, 2 large eggs, 1 teaspoon vanilla extract
Combine
- Gently stir the dry ingredients into the wet mixture. Don’t overmix; a few lumps are okay. Overmixing makes muffins tough instead of fluffy.
- Fold in the white chocolate chips and the frozen raspberries. Frozen berries hold their shape better and don’t bleed as much color into the batter.½ cup white chocolate chips, 1½ cup frozen raspberries
Bake
- Divide the batter evenly between muffin cups. Bake on the lower ⅔ rack for 25–30 minutes, or until a toothpick comes out clean with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes before moving them to a wire rack. This helps them set and prevents soggy bottoms. Enjoy!
Notes
-
- Best measuring practice. Measuring flour with cups often packs in too much, making muffins heavy. A kitchen scale provides the exact amount needed to achieve soft and fluffy results every time.
- Don’t overmix. Stir just until the flour disappears. Overmixing is what causes muffins to become dense instead of fluffy.
- Use frozen raspberries straight from the freezer. They hold their shape better and won’t bleed color into the batter.
- Check early. Start checking at 20 minutes. Every oven runs differently, and overbaked muffins lose their softness fast.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Originally published on Mar 7, 2020. Updated with improved text, recipe, and pictures on Jul 19, 2025.
Merrell Tumibay says
Hello! Can I use dried raspberries? 🙂
Bea says
Hi Merrell! I haven't tried it so I can't really say. Sorry!
Emilia says
Hi! Can I use frozen raspberries? if so, do I have to defrost them?
Bea says
Hi! I haven't tried with frozen raspberries so I can't really say. Sorry!
Miccoltte says
Hi Bea! Is it okay to substitute the oil with butter instead?
Bea says
Yes, it's ok Miccoltte. Hope it helps!
Jessica says
Made this today! The batter was thicker than I expected and it was a bit hard to mix the raspberries in. But the muffins still came out so good!
Bea says
Hi Jessica! Yes, the batter is quite thick but it's still workable, no worries. I'm happy that you liked them, thank you!