5 from 12 votes
Raspberry and White Chocolate Muffins
These Raspberry and White Chocolate Muffins combine tart raspberries with sweet white chocolate chips in a tender, buttery muffin base. The batter includes buttermilk and vanilla for moisture and flavor, while a sprinkle of coarse sugar on top creates a slight crunch. They bake to a light golden color with moist crumb and pockets of fruit and melted chocolate throughout, making them a satisfying breakfast or snack option.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
12
Calories:
304 kcal
Course:
Breakfast, Bread
Cuisine:
American
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large egg room temperature
- 1 cup buttermilk room temperature
- 1/2 cup butter melted and cool slightly, unsalted
- 1 1/2 teaspoons vanilla extract
- 1 cup raspberries fresh or frozen
- 1 cup white chocolate chips
- sugar for garnish, coarse
Instructions
- Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with cupcake liners, or spray with cooking spray and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Use a rubber spatula to make a well in the center of the mixture.
- In a separate bowl, whisk together the eggs, buttermilk, cooled melted butter and vanilla extract. Pour the combined liquids into the flour mixture and fold until just combined.
- Gently fold in the raspberries and white chocolate chips, reserving a few for the tops of the muffins, if you'd like. (You can dust the raspberries with flour before adding to the batter to prevent them from sinking to the bottom of the muffins.)
- Divide the batter evenly into the prepared muffin pan, about 3/4 of the way full. Sprinkle the tops with coarse sugar, if desired.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with only a few moist crumbs attached. Cool in the pans for 5 minutes, then remove to a cooling rack to cool completely.
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Notes
- Avoid overmixing the batter to keep muffins light and prevent the raspberries from bleeding color excessively.
- Dust raspberries lightly with flour before folding into batter to help them stay evenly distributed.
- Optionally garnish muffin tops with coarse sugar or reserved raspberries and white chocolate chips for added texture and appearance.
- Store leftovers in an airtight container for up to 3 days to maintain freshness.
Nutrition Information
Calories
304kcal
(15%)
Carbohydrates
40g
(13%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.3g
(15%)
Cholesterol
57mg
(19%)
Sodium
146mg
(6%)
Potassium
189mg
(4%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
322IU
(6%)
Vitamin C
3mg
(3%)
Calcium
95mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 304
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 57mg | 19% |
| Sodium | 146mg | 6% |
| Potassium | 189mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 322IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.