Say goodbye to boring muffins—these White Chocolate Raspberry Muffins are bakery-style perfection you can whip up in one bowl! Bursting with juicy raspberries, pools of creamy white chocolate, and crowned with sparkling coarse sugar, they’re the kind of treat you’ll want to eat warm straight from the oven. Get ready for fluffy muffins with a tender crumb and golden-brown tops that feel like they’re straight out of a pastry shop.

This white chocolate raspberry muffins recipe will blow you away. The tartness from the raspberries and the creaminess of the white chocolate is such a great combo! Plus, this recipe is super easy to make! If you love raspberry, check out my Raspberry Cupcakes! They are perfect for spring. 

If you’re looking for more fruity recipes, try my orange and poppyseed muffins, strawberry white chocolate muffins, or my blueberry cupcakes!

Why You’ll Love This Recipe

• One-bowl magic: No need for a separate bowl or complicated steps—just mix and bake for an easy recipe that’s great even for beginner bakers.
• Bakery-style muffins at home: These muffins have the perfect muffin tops, juicy berries, and sweetness of white chocolate, making them taste like they came from your favorite café.
• Perfect for any occasion: Whether you’re serving them as a perfect breakfast treat or a sweet afternoon pick-me-up, these delicious muffins will impress the whole family.

Ingredients

• All-purpose flour: Use a good quality brand for a light, fluffy muffin texture. Measure carefully using a measuring cup for the best results.
• Baking powder: Ensures those tall, bakery-style muffin tops. Make sure yours is fresh—expired baking powder can ruin the rise!
• Baking soda: Adds extra lift for the perfect muffin crumb.
• Kosher salt: Balances the sweetness of the white chocolate and enhances flavors.
• Granulated sugar: Creates that tender muffin structure and a slight caramelization for a golden brown finish.
• Brown sugar: Adds a hint of molasses for depth and extra moist muffins.
• Unsalted butter: Adds a nutty richness to the muffin batter—don’t skip cooling it to room temperature before mixing!
• Vegetable oil: Keeps the muffins soft and moist for days.
• Whole milk: The key to a rich, creamy batter. Opt for regular milk for the best flavor.
• Large eggs: Provide structure and richness. Make sure they’re at room temperature for a smoother muffin mixture.
• Vanilla extract: Enhances the sweetness of the juicy raspberries and rich white chocolate.
• Lemon zest: A great way to add brightness and pair beautifully with the sweet raspberries.
• Fresh raspberries: Choose plump, juicy berries—pat them dry with paper towels before using to prevent excess liquid.
• White chocolate chips: Go for high-quality creamy white chocolate chips or chop up a bar for melty chunks in every bite.
• Turbinado sugar: Creates that irresistible crunch and sparkle on the golden brown tops.

Ingredient Substitutions

• Raspberries → Blueberries: Transform this into a classic blueberry muffin recipe with the same juicy, fruity goodness.
• White chocolate → Dark chocolate: Add a bold twist with semi-sweet chocolate chips for a less sweet option.
• Whole milk → Buttermilk: For a slightly tangy flavor and extra tenderness in the crumb.
• Vegetable oil → Coconut oil: A little bit of coconut flavor pairs beautifully with the berries.

Ingredient Additions

• Almonds or pistachios: Sprinkle slivered almonds or crushed pistachios on top for a nutty crunch.
• Jam swirl: Add a dollop of raspberry jam to the center of each muffin before baking for a gooey surprise.
• White chocolate chunks: Swap the chips for larger white chocolate chunks for those melty pockets of sweetness.
• Lemon glaze: Drizzle a simple glaze of powdered sugar and lemon juice over the cooled muffins for extra zing.

Step by Step Instructions

Prepare the Raspberries: In a small bowl, toss the raspberries with 1 tablespoon of granulated sugar. Set aside while you prepare the batter.

Mix the Batter: Preheat your oven to 425°F (220°C) and line a muffin tin with large paper liners. In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, browned butter, oil, milk, vanilla extract, and lemon zest until smooth. Sprinkle the flour, baking powder, baking soda, and salt directly over the wet mixture.

Using a wooden spoon or spatula, gently fold the dry ingredients into the wet ingredients until just combined—be careful not to overmix.

Add Mix-Ins: Gently fold in the sugared raspberries (reserving a handful for topping) and the white chocolate chips.

Portion and Top: Divide the batter evenly among the muffin cups, filling them almost to the top for bakery-style domes. Top each muffin with the reserved raspberries and extra white chocolate chips. Sprinkle generously with turbinado sugar.

Bake: Bake at 425°Fahrenheit (220°C) for 5 minutes. Then, reduce the oven temperature to 350°F (176° Celsius) and bake for an additional 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs.

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Expert Tips

• Batter rest: Let the batter rest for 5 minutes before portioning—it helps the muffins rise higher.
• Fill to the top: For tall, bakery-style muffins, fill each muffin cup almost to the brim.
• Layer your mix-ins: Sprinkle a few extra raspberries and white chocolate chips on top for that picture-perfect finish.
• Oven tricks: Start in a preheated oven at 425°Fahrenheit (220°C) for the first 5 minutes, then lower to 350°Fahrenheit (176° Celsius) to bake evenly without losing the rise.

Serving Suggestions

• Coffee shop vibes: Serve these warm muffins with a frothy cappuccino for a cozy morning treat.
• Fancy brunch: Add them to a platter with fresh fruit and whipped butter for an elevated breakfast spread.
• Dessert twist: Warm the muffins slightly and serve with a scoop of vanilla ice cream for a decadent dessert.
• On-the-go snack: Pack these bakery-style muffins in a single layer in a container for an easy, mess-free treat.

Storage Instructions

• At room temperature: Store leftover muffins in an airtight container lined with paper towels for up to 2-3 days to keep them fresh.
• In the freezer: Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag or airtight container. Reheat in the microwave or oven for a fresh-from-the-oven feel.
• Best way to reheat: Warm the muffins in a preheated oven at 300°Fahrenheit for 5-7 minutes to revive their tender crumb.

Did you try this recipe? I’d love to see it! Tag @onebowlbakery on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!

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