Raspberry White Chocolate Muffins

These Raspberry White Chocolate Muffins combine the sweet tartness of fresh raspberries with creamy white chocolate chunks and a hint of lemon to balance it all out. They are quick and easy to make and such a special treat that will brighten anyone's day.

Recipe Background and Details

Muffins are good any time of year, of course these are especially perfect when berries are in season in the spring and summer. But these raspberry white chocolate muffins give me big Valentine's Day energy and that is actually why I first came up with the idea. If you love berries as much as I do, check out my raspberry jam brownies, buttery blueberry streusel muffins, or blackberry ginger scones. And wash it all down with some fresh raspberry lemonade!

I am a big fan of muffins as they are just so quick to make and everyone loves them. I found myself with some raspberries and a lot of white chocolate bars leftover after some Valentine's Day recipe testing and this idea was born. White chocolate can be a little too sweet for me sometimes, so I paired it with raspberries which have a pleasant tartness. I added even more tartness with some lemon zest and juice. The flavors all work so well together and create such a moist and balanced muffin.

Ingredients

We have a pretty simple list of ingredients for this easy muffin recipe. I like to use really good, chopped chocolate but you can use chocolate chips if that's what you prefer. I've been using Green & Black's white chocolate bars for years. They're my favorite because they taste great and melt beautifully, but what drew me to them is that they have real vanilla bean flecks in them. We all know I'm a sucker for some vanilla bean flecks. I buy them in bulk from amazon but many grocery stores carry them as well.

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• all purpose flour: I always use organic, unbleached flour. I have not tested this with alternative flours.
• granulated sugar and light brown sugar: I like a combo in my muffin recipes but you can use all granulated.
• lemon zest: the zest is so good in these muffins. I like to use organic lemons to avoid any wax or chemicals, but make sure to scrub your lemon well if it is not organic.
• baking powder: For some lift in these muffins.
• baking soda: for tenderness and a bit more lift as it reacts with the lemon juice
• kosher salt: to balance the flavors. If using table salt use half the amount.
• butter: unsalted or salted both work well in this recipe. I actually love the bit of extra salt.
• milk: I always use full fat, but you could use 2% or an unsweetened alternative milk.
• eggs: for moisture, tenderness, and lift.
• lemon juice: for a bit of tanginess and some lift as it reacts with the baking soda.
• vanilla extract: for that cozy, familiar flavor - it complements the berries and the white chocolate really nicely.
• fresh raspberries: you can use frozen but use them unthawed, straight from the freezer.
• white chocolate: as I wrote above, I love to chop my own from bars but you can use chocolate chips as well.

See recipe card for quantities.

Instructions

how to make raspberry white chocolate muffins:

Add dry ingredients and zest to a bowl

whisk all wet ingredients in a separate bowl or large glass measuring cup

Add wet to dry

mix gently and add berries and white chocolate

Mix gently to combine berries and chocolate chunks

Divide batter evenly between 12 lined muffin tins.

Hint: Fill muffin tins to the top and pop some raspberries right on the tops for a really pretty finish. I do not recommend adding chocolate to the tops as it will burn, but you can add it just as they come out of the oven like I did.

Substitutions and Variations

• Feel free to use a different berry or even a combo of berries.
• And likewise with the chocolate, you can use milk, dark, or a combo of them with the white chocolate.
• If you want to get really fancy, brown the butter in this recipe! See my brown butter cinnamon roll recipe if you need instructions on how to brown butter.
• To make these gluten free, I recommend King Arthur Flour's cup for cup gluten free flour blend. I have not tested it in this recipe, but it has worked well in my other scone and muffin recipes.
• To make these dairy free, swap the milk and butter for dairy-free alternatives but make sure to use an unsweetened option.

Storage and Overnight Instructions

Muffins will last in an airtight container at room temperature for up to 3 days or in the refrigerator for a week. Muffins can be frozen for up to 3 months.

You can prepare the batter and let it rest overnight in the refrigerator and scoop it into muffin tins just before baking. If you are using frozen berries, do not add them until just before baking or they will thaw and leak into the batter, making it too wet.

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These moist and fluffy Raspberry White Chocolate Muffins combine the sweet tartness of raspberries with creamy white chocolate and a hint of lemon.

• Total Time: 40 minutes
• Yield: 12 muffins

Ingredients

• 2 cups all purpose flour
• ½ cup granulated sugar
• ¼ cup light brown sugar
• 1 tablespoon lemon zest (doesn't have to be exact, just use the zest from one whole lemon)
• 1.5 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 stick (4 ounces) butter, melted
• ¾ cup milk
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 6 ounces fresh raspberries
• 7 ounces chopped white chocolate bars, chopped *see notes

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Instructions

1. Preheat oven to 400 degrees F and line a 12 cup muffin tin with paper liners. Alternatively, you could spray the tin with non-stick spray or butter very generously and flour (like making a cake).
2. In a large bowl, combine flour, sugars, lemon zest, baking powder, baking soda, and salt. Mix to combine and break up any brown sugar clumps. If you want a stronger lemon zest flavor, use your fingers and rub the lemon zest into the sugar a bit before mixing it all together.
3. Melt butter either in microwave or on the stovetop and add to a bowl or large, spouted measuring cup. Whisk in milk, eggs, lemon juice, and vanilla until thoroughly combined.
4. Pour this wet mixture into the dry ingredients and with a wooden spoon or rubber/silicone spatula mix until almost combined but a few streaks of flour remain.
5. Add raspberries and white chocolate and gently fold in until combined and no more flour remains. Do not overmix, some lumps and bumps are good here and you don't want to break the berries up too much. *at this point you can stash the batter in the refrigerator and scoop and bake in the morning. If using frozen berries do not add them until just before scooping and baking.
6. Divide batter evenly between 12 muffin tins.
7. Allow batter to sit for 20 minutes at room temperature before baking in preheated oven for 18-20 minutes. Tent loosely with foil after 12 or so minutes if the muffins are browning too quickly.

Notes

The chocolate bars I use are each 3.5 ounces each and I use 2, making the total 7 ounces. But many bars are 4 ounces. Use whichever you prefer or can find - the extra ounce will not make a difference. And of course you can use 7-8 ounces of white chocolate chips if you prefer.

• Author: anita | wild thistle kitchen
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: muffins, breads, breakfast
• Method: baking
• Cuisine: American