Raspberry White Chocolate Muffins

These Raspberry and White Chocolate Muffins are made with buttermilk for an ultra tender crumb. The muffins are chock full of tangy berries and creamy white chocolate chips.

a muffin tin filled with raspberry muffins.

A “muffin” is a specific baked good, but it’s also the name of a mixing technique.

To mix a batter with the “muffin method” you put all your dry ingredients together, put all your wet ingredients together, then combine the two. It’s one of the easiest baking techniques there is.


ingredients for making raspberry muffins in glass bowls on a white surface.

Ingredient Notes

  • All Purpose Flour – Medium protein content AP flour is perfect for making muffins that are tender but still have enough body that they don’t taste like a cupcake.
  • Buttermilk – Acidic buttermilk makes a tender muffin. You can use whole milk or yogurt in place of the buttermilk.
  • Raspberries – Fresh raspberries work best for this recipe. Frozen raspberries can be used, but they tend to break down in the muffins more than fresh berries. Fold frozen raspberries into the batter while still frozen.

How to make Raspberry White Chocolate Muffins

See the recipe card for exact measurements and detailed instructions.

A bowl of flour and a measuring cup with milk and eggs.
  1. Combine all the dry ingredients in a large bowl.
  2. Combine all the wet ingredients in a measuring cup or small bowl.
A bowl of flour, a cup with milk and eggs, a bowl of white chocolate chips and a basket of raspberries.
  1. Gather the dry ingredients, wet ingredients, berries and chips.
Wet ingredients poured into dry ingredients. White chocolate chips added, raspberries added.
  1. Pour the wet ingredients into the dry ingredients.
  2. Mix until the batter is about 2/3 combined than add the white chocolate chips.
  3. Fold the chips into the batter then add the raspberries.
  4. Mix just until the berries are incorporated. Don’t overmix or you’ll break down the berries and toughen the batter.
a scooper putting raspberry muffin batter into a paper lined muffin tin.
  1. Scoop the batter into the prepared pan.
  2. The recipe makes a dozen standard muffins or 6 jumbo muffins.
Raspberry muffins before and after baking.
  1. Bake until the center of a muffin springs back when lightly pressed and the tops are golden brown.
  2. Cool in the pan for 5-10 minutes then turn out onto a cooling rack.


Raspberry Muffins are best the day they’re baked. The will keep at room temperature for a day. Left over muffins can be frozen. Do not refrigerate the muffins.

More fabulous muffin recipes

a basket of raspberry muffins with one cut in half.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

half of a raspberry muffin on a white plate.
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5 from 2 reviews

Raspberry and White Chocolate Muffin Recipe

These Raspberry and White Chocolate Muffins are made with buttermilk for an ultra tender crumb. The muffins are chock full of tangy berries and creamy white chocolate chips.
Prep Time30 minutes
Bake Time20 minutes
Total Time50 minutes
12 Standard Muffins
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  • 10 oz all purpose flour (2 cups, see note)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • 3 oz granulated sugar (⅓ cup)
  • 2 large eggs
  • 6 oz Buttermilk (¾ cup)
  • 3 ½ oz vegetable oil (½ cup)
  • ½ teaspoon vanilla
  • 6 oz white chocolate chips (1 cup)
  • 8 oz raspberries (2 cups, fresh or frozen)


  • Preheat the oven to 375 °F. Butter and flour 12 standard-size muffin cups or line with paper liners. Alternately, this recipe will make 6 jumbo muffins.
  • Place 10 oz all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon table salt and 3 oz granulated sugar in a large mixing bowl. Whisk the dry ingredients to combine.
  • In a separate bowl, whisk together 2 large eggs, 6 oz Buttermilk, 3 ½ oz vegetable oil and ½ teaspoon vanilla.
  • Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until the flour is about ⅔ incorporated. Fold in 6 oz white chocolate chips then fold in 8 oz raspberries last. Don't overfold or you'll break up the raspberries. Scoop the batter into the prepared muffin tins.
  • Bake until the center of a muffin springs back when lightly pressed or a toothpick inserted into the center of a muffin comes out with a few moist crumbs, 15-20 minutes.
  • Cool the muffins in the pan for 10 minutes then turn them out onto a cooling rack.

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If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.


Serving: 1muffin | Calories: 245kcal | Carbohydrates: 31g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 148mg | Potassium: 89mg | Fiber: 1g | Sugar: 13g | Vitamin A: 53IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 1mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

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