Dessert/ muffins/ Party

Raspberry White Chocolate Muffins

27 August 2021 | Last Updated: 19 September 2021 By Aleksandra

These raspberry muffins are super moist, filled with lots of raspberries, white chocolate chunks, and topped with crunchy crumb topping. They’re so quick to prepare, you just need 1 bowl and a whisk (no mixer). This is the best raspberry muffin recipe you will find!

Raspberry muffins on a white plate. One muffin cut in half. Raspberries and white chocolate chunks scattered around.
Raspberry muffins on a white plate. Raspberries and white chocolate chunks scattered around.

Ingredients

This raspberry muffin recipe uses regular ingredients that you will find in any grocery store (flour, eggs, baking powder, baking soda, yogurt, sugar, butter, vanilla, raspberries). I would only like to talk a little bit about the following ingredients:

Yogurt – it’s the key ingredient to moist muffins with a tender crumb. It’s way better than milk and sour cream. I also tried these muffins with sour cream and like them much better with yogurt. You can use sour cream instead if this is what you have on hand but add 1 tablespoon less flour since sour cream is a little bit thicker than yogurt. Use regular good-quality thick yogurt (not bad-quality yogurt that is completely runny) but not Greek yogurt which is way too thick for this recipe (you would also need to add a little bit less flour).

Lemon zest – it’s necessary for this recipe. The amount of lemon zest added just elevates the raspberry flavor without tasting overly lemony.

Butter vs oil – usually it is preferred to add oil to baked goods because it makes them more moist. It’s a good idea to add it to spiced cakes (like this carrot layer cake) or chocolate cakes when the difference in flavor is not that noticeable. These muffins are already very moist thanks to yogurt and lots of raspberries so adding oil is really not necessary! Butter adds here such a wonderful flavor.

Raspberries – I prefer to use fresh. You can also use frozen, but don’t thaw them and toss them with 1 tablespoon of flour before adding them to the batter. Frozen raspberries are also a little bit more sour than fresh raspberries in my experience.

White chocolate – goes perfectly with raspberries! You can use a chocolate bar (baking chocolate is my preference) or white chocolate chips. If you don’t have it on hand you can omit it but add an additional 1/4 cup of sugar.

For the best result, all the ingredients should be at room temperature but these muffins will also turn up fine if the ingredients are cold.

Toppings for raspberry muffins

I like these muffins most with a crumb topping. For the crumb topping, you need just 3 ingredients: sugar (brown or white, I prefer brown), flour, and soft butter.

Other options:

  • crunchy sugar tops – just sprinkle the tops with light brown or turbinado (raw) sugar
  • sugary nut cinnamon topping: 1/4 cup light brown sugar + 1/4 cup chopped walnuts + 1/2 ts cinnamon
  • lemon glaze: 1 cup confectioner’s sugar + 1 1/2 Tbsp lemon juice (you need to let the muffins cool completely before glazing them)
  • vanilla glaze: 1 cup powdered sugar + 1 tablespoon milk + 1 teaspoon vanilla

Muffin pan

I used a standard-size muffin pan and got 12 muffins from this recipe.

You can also bake these muffins in a large-sized muffin pan – you will get 8 jumbo muffins. You will need to bake them longer.

You can also use a mini size muffin pan to bake these as mini muffins – you will get about 18-20 mini muffins. You will need to bake them for a shorter period of time.

Before you start

This recipe is very forgiving and easy to measure with measuring cups but I would like to just bring to your attention how I measure flour. 1 cup of flour can weigh 120-150g, depending on how you’re filling your cup. I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g.

If you are measuring your flour by dipping the measuring cup in the flour container it is very possible that your cup of flour will weigh 140-150g (scooping the flour directly into the measuring cup compacts it so you have more flour in your cup).

Adding too much flour will result in dry muffins so please use my method of measuring flour or use a kitchen scale for a perfect result every time (you don’t have to weigh all the ingredients, just the flour, all the other ingredients are fine to measure with cups!).

To correctly measure the flour, you need to:

  1. Fluff the flour by stirring it in the bag/flour container with a spoon.
  2. Spoon the flour and sprinkle it into your measuring cup.
  3. Sweep off the excess flour with the back of a knife.

How to make the best raspberry muffins step by step

Preheat the oven to 375°F/190°C/Gas Mark 5, no fan.

Clean the raspberries with a wet paper towel, set aside.

Prepare a muffin pan (standard size) and line it with 12 paper liners. Spray the liners with a non-stick baking spray (optional).

Wet ingredients for muffin batter in a white bowl. Wet ingredients and flour in a white bowl.

STEP 1: Add the eggs, yogurt, butter, sugar, lemon zest, vanilla, baking powder, baking soda, and salt into a large bowl. Whisk until well combined.

STEP 2: Add the flour.

Muffin batter in a white bowl. Muffin batter with white chocolate chunks and raspberries in a bowl.

STEP 3: Fold in with a spatula until just combined.

STEP 4: Add the raspberries and white chocolate chopped into small chunks.

Raspberry white chocolate muffin batter in a white bowl. Raspberry white chocolate muffin batter in a muffin pan.

STEP 5: Fold in gently with a spatula until evenly distributed and there are no streaks of flour visible. Don’t overmix the batter.

STEP 6: Divide the batter evenly between 12 muffin liners. There will be lots of batter in each muffin liner, they will be overfilled – this is fine!

Crumb topping in a beige bowl. Muffin batter sprinkled with crumb topping ready to be baked in a muffin pan.

STEP 7: Make the crumb topping: add the flour, soft butter, and brown sugar into a medium bowl. Rub the ingredients with your fingers. The mixture should be forming crumbs and hold together when pinched. Sprinkle the topping over the muffin batter.

STEP 8: Bake for about 25 minutes, take the pan out of the oven, let rest for 1 minute then test with a wooden skewer/toothpick/cake tester – it should come out clean, without raw batter on the tester.

Place on a cooling rack to cool slightly then enjoy!

Storage

These muffins are unfortunately the best on the day they are made The next day, they become very soggy but are still very tasty! Store them in a tightly closed container.

You can reheat them in the oven or in a microwave to refresh them.

How to freeze raspberry muffins: You can freeze these muffins for up to 6 months. Cool them completely then wrap each muffin in plastic foil and put in the freezer. Thaw in the fridge and warm up in the oven or bake at 320°F/160°C straight from the freezer until thawed and warm.

How to prevent muffins from sticking to liners

  • The most important is to let the muffins cool before trying to take off the wrappers (cool them completely for best results).
  • Spray the muffin liners with a non-stick baking/cooking spray or brush them with vegetable oil or melted butter.
  • Use high-quality liners (some brands may stick more than the others).
  • Buy non-stick wrappers.

FAQ

Why are my muffins dense?

The main reason that muffins are dense is overmixing the batter. Mix it as much as you want before adding flour but after the flour has been added don’t mix it for too long, just until the ingredients are combined. The muffin batter doesn’t have to be smooth, it can be a little lumpy. Another reason can be that you’ve added too much flour (please measure your ingredients correctly).

Can I use other berries?

Yes, blueberries or mixed berries would also work in this recipe.

How to know if the muffins are done?

They should have a lightly browned top and firm dough when pressed. A toothpick / wooden skewer or a cake tester should come out clean, which means there is no sticky dough left on the toothpick. Let the muffins rest for 1 minute before testing them.

Raspberry muffins on a white plate. Raspberries and white chocolate chunks scattered around.
pure perfection! fluffy, soft, filled with lots of fruit muffins!

More delicious muffin recipes

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!

Raspberry White Chocolate Muffins

These raspberry muffins are super moist, filled with lots of raspberries, white chocolate chunks, and topped with crunchy crumb topping. They’re so quick to prepare, you just need 1 bowl and a whisk (no mixer). This is the best raspberry muffin recipe you will find!
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Raspberry muffins on a white plate. One muffin cut in half.
Print Recipe
No ratings yet
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 337kcal
Author Aleksandra

Ingredients

for the muffins:

  • 2 large eggs
  • 1 cup yogurt 240g
  • 1/2 cup melted butter 115g
  • 3/4 cup granulated sugar 150g
  • zest grated from 1 lemon
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 2 1/4 cups flour 280g, spooned and leveled, not scooped*
  • 2 cups raspberries 240g
  • 4 oz white chocolate 115g

for the crumb topping:

  • 5 tablespoons flour 45g
  • 1/4 cup light brown sugar 50g
  • 2 tablespoons soft butter 30g

Instructions

  • Preheat the oven to 375°F/190°C/Gas Mark 5, no fan.
  • Clean the raspberries with a wet paper towel, set aside.
  • Prepare a muffin pan (standard size) and line it with 12 paper liners. Spray the liners with a non-stick baking spray (optional).
  • Add the eggs, yogurt, butter, sugar, lemon zest, vanilla, baking powder, baking soda, and salt into a large bowl. Whisk until well combined.
  • Add the flour, fold in with a spatula until just combined.
  • Add the raspberries and white chocolate chopped into small chunks, fold in gently with a spatula until evenly distributed and there are no streaks of flour visible. Don’t overmix the batter.
  • Divide the batter evenly between 12 muffin liners. There will be lots of batter in each muffin liner, they will be overfilled – this is fine!
  • Make the crumb topping: add the flour, soft butter, and brown sugar into a medium bowl. Rub the ingredients with your fingers. The mixture should be forming crumbs and hold together when pinched. Sprinkle the topping over the muffin batter.
  • Bake for about 25 minutes, take the pan out of the oven, let rest for 1 minute then test with a wooden skewer/toothpick/cake tester – it should come out clean, without raw batter on the tester.
  • Place on a cooling rack to cool slightly then enjoy!

Notes

  • You can use a white chocolate bar (regular chocolate or baking chocolate) or chocolate chips.
  • For the best result, all the ingredients should be at room temperature but these muffins will also turn up fine if the ingredients are cold.
  • Measuring the flour: 1 cup of flour can weigh 120-150g, depending on how you’re filling your cup. I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. If you are measuring your flour by dipping the measuring cup in the flour container it is very possible that your cup of flour will weigh 140-150g. Adding too much flour will result in dry muffins so please use my method of measuring flour or use a kitchen scale for a perfect result every time.
  • To correctly measure the flour, you need to:
    • Fluff the flour by stirring it in the bag/flour container with a spoon.
    • Spoon the flour and sprinkle it into your measuring cup.
    • Sweep off the excess flour with the back of a knife.
  • You can also use frozen raspberries in this recipe. Don’t thaw them and toss them with 1 tablespoon of flour before adding them to the batter.
  • These muffins are unfortunately the best on the day they are made The next day, they become very soggy but are still very tasty! Store them in a tightly closed container.
  • Calories = 1 muffin (1/12 of the recipe). This is only an estimate!
Course Dessert
Cuisine American
Keyword raspberry muffins, raspberry muffins no milk, raspberry white chocolate muffins, raspberry yogurt muffins

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