These white chocolate raspberry muffins are wonderfully tender and reliable. Made with white chocolate chips and fresh raspberries, they fill the kitchen with an irresistible aroma. Serve warm with a cup of coffee for a perfect breakfast or snack.
I made these after finding a tempting container of raspberries at the store. This was a quick, last-minute adaptation of a simple muffin base: I swapped blueberries for raspberries and added white chocolate chips. I also substituted olive oil for vegetable oil because that’s what I had on hand—no harm done. The muffins turned out just like the ones you’d pick up at a bakery: soft, moist, and full of flavor. Homemade muffins truly can’t be beaten.
Top Tips
- Bring eggs to room temperature before mixing for better texture.
- You can use either olive oil or vegetable oil—both work well in this recipe.
- To make the muffins a brighter pink, add a few drops of red food coloring to the batter.
- If you only have milk chocolate chips, they’ll work in a pinch, but white chocolate pairs especially well with raspberries.
- Avoid overbaking: aim for a clean toothpick, but remove the muffins promptly to keep them moist.
Storage
Once the muffins have cooled completely, store them in an airtight container at room temperature for 2–3 days. If you prefer them warm, microwave a muffin for 10–15 seconds, split it open, and add a pat of butter—delicious.
Can I Freeze These?
Yes. These muffins freeze well. Allow them to cool completely, then place in a sealed container or freezer bag and freeze for 1–2 months. Thaw at room temperature or reheat briefly in the microwave.
If you like these white chocolate raspberry muffins, you might also enjoy other seasonal muffin recipes and baking tutorials from the same author.
White Chocolate Raspberry Muffins
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Ingredients
- 2 cups all-purpose flour
- 1 1/4 cups sugar
- 1 cup sour cream
- 1/2 cup olive oil , or vegetable oil
- 2 eggs, room temperature
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup raspberries
- 1 cup white chocolate chips
Instructions
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Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
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In a large bowl, beat the sugar and eggs together for 3–4 minutes until the mixture lightens to a pale yellow.
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Add the vanilla extract, olive oil (or vegetable oil), and sour cream. Mix until combined.
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Gently add the flour, baking powder, and salt. Stir until just combined—do not overmix.
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Fold in the raspberries and white chocolate chips carefully so the berries remain intact.
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Spoon batter into the liners about three-quarters full and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly before serving.
Nutrition
Nutrition information is calculated automatically and should be used as an estimate.
Additional Info
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