Raspberry White Chocolate Muffins

Raspberry White Chocolate Muffins – Soft, moist and delicious muffins packed with fresh raspberries and white chocolate. So good with a cup of coffee or tea!

What are raspberry white chocolate muffins?

Raspberry white chocolate muffins are a flavorful baked treat made with a eggless muffin batter packed with fresh raspberries and white chocolate. The combination of raspberries and white chocolate makes a perfect balance of tart and sweet flavors. These are moist, tender and fluffy and can be made easily in no time.

Why you’ll love this recipe:

It is a versatile recipe. You can enjoy them for breakfast, brunch, as a snack with a cup of coffee.

These are moist, tender and super easy to make!

Ingredients & Substitutions:

Raspberries – I have used fresh raspberries in this recipe. If fresh berries aren’t available, you can swap them with frozen raspberries. You can also substitute them with blueberries or any of your favorite berry.

White Chocolate – Use a good quality of white chocolate chips or chopped chocolate bar for best taste and flavor.

Flour – I have use plain flour or all-purpose flour. You can use a combination of all-purpose flour and wheat flour for heathier option, the texture will be different though.

Sugar – Brown sugar or coconut sugar can be used instead of caster sugar or granulated sugar.

Melted Butter – Do not reduce the quantity of butter. Use vegetable oil or coconut oil for a dairy-free option.

Baking Powder – It is a leavening agent. Don’t skip it.

Vanilla – You could also replace it with almond extract.

Milk – Binds the ingredients together and adds moisture. Swap it with any plant-based milk if needed.

Salt – Skip it if you are using salted butter.

Serving suggestions:

Serve warm raspberry muffins with a cup of coffee or tea

They can be served as a breakfast, snack or dessert.

They make a wonderful addition to your breakfast or brunch spreads.

Storage suggestions:

These can be stored at room temperature in an airtight container for up to 2-3 days. You can also store them in the refrigerator for up to a week.

If you want to store them for longer, freeze them for 3 months.

Variations:

Instead of using raspberries, you can use mixed berries such as blueberries, strawberries and blackberries.

Swap white chocolate with dark chocolate chips or chunks for a different flavor variation.

You could also sprinkle a streusel topping made with flour, butter, sugar and cinnamon over the muffins before baking to add a crunch.

Add chopped nuts like almonds, walnuts or pecans to the muffin batter for added crunch and nutty flavor.

Drizzle some melted chocolate over the baked and cooled muffins for extra sweetness.

Tips & Notes:

Use fresh and high quality ingredients for the best results.

If you want to substitute flour with self-rising flour, do not use baking powder and salt.

Do not overmix the batter to prevent dense muffins.

Do not overbake the muffins, it can lead to dryness. They’re ready when a toothpick inserted into the center comes out clean.

Step by step instructions:

Combine flour, baking powder and salt in a small mixing bowl and keep it aside.

In a large mixing bowl add sugar, milk, melted butter and vanilla.

Mix all the wet ingredients with sugar using a whisk.

Add prepared all purpose flour mixture to the wet ingredients.

Mix everything to make a muffin batter.

Add fresh raspberries and chopped white chocolate chunks or chips to the muffin batter.

Gently fold everything without breaking the berries.

Spoon the muffin mixture into lined muffin pan and bake them in the preheated oven at 180 degrees C for about 20-25 minutes. I baked them for 22 minutes.

Serve warm muffins with a cup of coffee or tea.

You might love these recipes:

• Cranberry Orange Snowballs
• Cherry Wink Cookies
• Peppermint White Chocolate Cookies
• Orange Blueberry Muffins
• Sweet Corn Cake
• Cherry Turnovers
• Cherry Almond Cake
• Raspberry Chia Jam
• Raspberry Chia Pudding

White chocolate raspberry muffins recipe video below: