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White Chocolate Raspberry Muffins

These White Chocolate Raspberry Muffins are bakery-style delicious! Slightly crispy edges, moist and tender throughout, and full of fresh berries.

Prep Time
10 mins
Cook Time
10 mins
Total Time
29 mins
Servings: 12 muffins
Calories: 260 kcal
Course: Breakfast , Brunch
Cuisine: American

Ingredients

  • 1 large egg
  • 1 tsp pure vanilla extract
  • 3 TB salted butter melted
  • 1 cup whole milk
  • 1 lemon zest of one lemon
  • 2 cups all purpose flour
  • ¼ cups granulated sugar
  • 1 TB baking powder
  • ½ tsp table salt
  • 1 cup white chocolate chips
  • 1 ½ cups fresh raspberries
  • coarse sugar for sprinkling
  • ½ cup white chocolate chips melted for drizzling

Instructions

    Cup of Yum
  1. Preheat oven to 400F with rack on lower middle position. Line a 12-cup muffin pan with liners.
  2. In a bowl, whisk together the egg, vanilla, butter, milk, and lemon zest until incorporated.
  3. In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
  4. Using a rubber spatula, gently fold together the wet and dry ingredients just until combined. A few little streaks of flour is fine.
  5. Gently fold in the white chocolate chips and raspberries. If some berries break apart, it is fine.
  6. Divide batter evenly between the lined muffin cups. Sprinkle tops with coarse sugar as desired.
  7. Bake for 19-20 minutes or until a toothpick comes out mostly clean. A few tender crumbs attached is good.
  8. Let muffins cool completely to room temp.
  9. Melt 1/2 cup white chocolate chips in microwave at 30-second intervals until smooth and creamy. Drizzle over tops of cooled muffins and serve.

Notes

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  • Fold the wet and dry ingredients together gently. Overmixing the batter can result in tough and dense muffins. It’s okay to have a few lumps in the batter.
  • When adding the white chocolate chips and raspberries, be gentle. This will help prevent the raspberries from breaking apart too much and bleeding into the batter.
  • Be generous with the coarse sugar sprinkled on top of the muffins before baking. It adds a sweet crunch and gives the muffins a bakery-style look.
  • Allow the muffins to cool completely before drizzling with white chocolate. This will prevent the chocolate from melting and becoming too runny.
  • This recipe is part of our Sweet Breakfast Recipes Collection.

Nutrition Information

Calories 260kcal (13%) Carbohydrates 36g (12%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 7g (35%) Polyunsaturated Fat 0.5g Monounsaturated Fat 3g Trans Fat 0.1g Cholesterol 15mg (5%) Sodium 254mg (11%) Potassium 142mg (4%) Fiber 2g (8%) Sugar 19g (38%) Vitamin A 133IU (3%) Vitamin C 4mg (4%) Calcium 137mg (14%) Iron 1mg (6%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 260

% Daily Value*

Calories 260kcal 13%
Carbohydrates 36g 12%
Protein 4g 8%
Fat 11g 17%
Saturated Fat 7g 35%
Polyunsaturated Fat 0.5g 3%
Monounsaturated Fat 3g 15%
Trans Fat 0.1g 5%
Cholesterol 15mg 5%
Sodium 254mg 11%
Potassium 142mg 3%
Fiber 2g 8%
Sugar 19g 38%
Vitamin A 133IU 3%
Vitamin C 4mg 4%
Calcium 137mg 14%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.