Raspberry and White Chocolate Muffins

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Raspberry and White Chocolate Muffins are a delightful treat loaded with juicy raspberries and sweet white chocolate. The combination of tangy raspberries and creamy white chocolate is a match made in heaven. These muffins are soft, tender, and incredibly easy to whip up.

Why You’ll Love These Muffins

These muffins are quick to make and require just a few common ingredients. Whether you use fresh or frozen raspberries, the results are always delicious.

Raspberry and White Chocolate Muffins

Prep Time 20 minutes
Cook Time 20 minutes
Course Breakfast, Dessert
Servings 16 muffins


Raspberry White Chocolate Muffins:

  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 1 cup Greek yogurt
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1/4 cup whole milk
  • 2 tsp vanilla extract
  • 1 cup raspberries fresh or frozen
  • 2/3 cup white chocolate chips or chopped


Making the Muffins:

  • Preheat Oven: Set it to 425°F.
  • Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  • Combine Wet Ingredients: In another bowl, mix the Greek yogurt, eggs, oil, milk, and vanilla extract until well combined.
  • Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should still have some dry spots.
  • Add Raspberries and Chocolate: Gently fold in the raspberries and white chocolate chips.
  • Rest the Batter (Optional): Cover the bowl with a towel and let the batter rest for 30 minutes for taller muffins.
  • Fill Muffin Pan: Spoon the batter into a muffin pan lined with cupcake papers. Top with extra white chocolate if desired.


  • Initial Bake: Bake in the preheated oven at 425°F for 7 minutes.
  • Lower Temperature: Reduce the oven temperature to 350°F and bake for an additional 12-15 minutes until the muffins are golden around the edges. A toothpick inserted into the center should come out clean.
  • Cool: Let the muffins cool down before serving.



  • Room Temperature: Store in a container with a lid for up to 1 day.
  • Refrigerate: For longer storage, place in the fridge. Bring to room temperature or warm briefly in a toaster oven before serving.
  • Freeze: Place muffins in a freezer bag or airtight container and freeze for up to 2 months.
  • Thawing: To thaw, leave at room temperature for 1 hour or overnight in the fridge. You can also microwave a muffin wrapped in a paper towel in 15-second intervals or bake it in a 350°F oven for 10-15 minutes until fully thawed.



  • Using Frozen Raspberries: Add them frozen to the batter. If they clump together, break them up a bit first.
  • Substituting Oils: You can replace vegetable oil with melted butter for a firmer texture or use olive or avocado oil for a different flavor.

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