White Chocolate Raspberry Muffins
Today’s White Chocolate Raspberry Muffins are simple, sweet and fluffy with tart, juicy hits of raspberry and sweet, creamy white chocolate. They are delightful whether you enjoy them as a grab-and-go snack, lunch box treat or really savor them with a cup of hot coffee or tea.
White Chocolate Raspberry Muffins Recipe
Making muffins with ricotta cheese is my new go-to method for making light, tender muffins with a lightly golden exterior.
The creamy ricotta cheese balances out the olive oil by giving these muffins a light, fluffy texture similar to a tender cake. It has a naturally mild, sweet taste – allowing the raspberries and white chocolate to shine.
White chocolate and raspberry are a flavor pairing made in heaven. The sweetness and creaminess of the white chocolate is complemented perfectly by the tartness of raspberries, giving little bursts of flavor on your tongue that make these muffins ultra decadent.
White Chocolate Raspberry Muffin Variations:
- Use dark chocolate chips or chunks instead of white chocolate
- Swap out the raspberries for other favorite berries: blackberries, chopped strawberries, blueberries, etc.
- Add some lemon zest and/or a tablespoon of lemon juice for a hint of citrusy tang
- Add some crushed nuts for added crunch
- Add a teaspoon of almond extract for a sweet, decadent flavor twist
- If making in the colder months of the year, you can add cinnamon or nutmeg to add some warming spice to this recipe
- Add a sprinkle of sugar to the muffin tops before baking
If you want a classic muffin top “dome” for this recipe, there are a couple changes to make while baking to achieve that:
- Rest the batter for 15 minutes before scooping into muffin liners
- Fill the muffin liners to the top, instead of 2/3 of the way full
- Bake muffins at 425F for 5 minutes, then reduce to 350F
Should I use fresh or frozen raspberries to make these muffins? Either fresh or frozen raspberries can be used for making these muffins, although I like using frozen raspberries because they are less delicate when you’re mixing them into the batter. If using fresh raspberries, keep in mind that they will break apart more easily when stirred into the batter.
Can these raspberry muffins be frozen? Yes, you can freeze these muffins for up to three months without the glaze. Bake and allow the muffins to cool completely. Place in a single layer in an airtight freezer bag or your favorite freezer containers. (If you need to layer up the muffins, place a sheet of parchment or wax paper in between the layers to prevent the muffins from sticking together.) Freeze up to 3 months. Thaw completely before glazing the muffins, as directed in the recipe card below.
How long do raspberry muffins last? Store at room temperature 3 days – adding a paper towel to the container will absorb moisture and prevent the muffins from becoming soggy. They can alternatively be stored in the fridge for up to a week.
More Raspberry Dessert Recipes:
- White Chocolate Raspberry Cookies
- Lemon Raspberry Blondies
- Mini No Bake Raspberry Cheesecakes
- Raspberry Sundae Meringues
- Raspberry Macarons
- Raspberry Crisp from That Skinny Chick Can Bake
- Raspberry Crumble Bars from A Pinch of Yum
Ingredients for White Chocolate Raspberry Muffins
- All-Purpose Flour
- Baking Powder
- Salt
- White Sugar
- Olive Oil
- Ricotta Cheese
- Eggs
- Vanilla Extract
- Milk
- White Chocolate Chips
- Raspberries
Scroll down to the printable recipe card for full measurements.
Tip: leave the raspberries to incorporate last and be gentle as you stir them in to prevent crushing them.
Kitchen Tools You May Find Helpful
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon or Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
- Mixing Bowl
- Whisk
- Cooling racks
- Muffin Tin
- Muffin Liners <– I also like these silicone muffin liners, they are super easy to remove and clean
How to Make White Chocolate Raspberry Muffins
Preheat oven to 400F.
Line a muffin tray with 12 muffin liners and set aside.
In a small bowl, whisk together the flour, baking powder and salt. Set aside.
Beat together the oil, white sugar and ricotta cheese until light and fluffy, about 2 minutes.
Add the eggs and vanilla extract and beat until combined.
Stir in the flour mixture until combined and no dry streaks remain, then stir in the milk until completely incorporated.
Stir in the white chocolate chips, to personal taste.
Toss the raspberries in the 2 Tablespoons reserved flour to coat completely, then gently fold into the muffin batter.
Portion out the muffin batter into the prepared muffin liners.
Bake for 22-25 minutes until an inserted toothpick comes out clean and muffins are golden.
Makes 12 muffins.
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White Chocolate Raspberry Muffins
Ingredients
- 2 cups All-Purpose Flour, 2 Tablespoons set aside
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup White Sugar
- 1/3 cup Olive Oil
- 1 cup Ricotta Cheese
- 2 Eggs
- 1 1/2 teaspoons Vanilla Extract
- 1/4 cup Milk
- 1 1/2 cups White Chocolate Chips
- 1 1/2 cups Raspberries
Instructions
- Preheat oven to 400F.
- Line a muffin tray with 12 muffin liners and set aside.
- In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- Beat together the oil, white sugar and ricotta cheese until light and fluffy, about 2 minutes.
- Add the eggs and vanilla extract and beat until combined.
- Stir in the flour mixture until combined and no dry streaks remain, then stir in the milk until completely incorporated.
- Stir in the white chocolate chips, to personal taste.
- Toss the raspberries in the 2 Tablespoons reserved flour to coat completely, then gently fold into the muffin batter.
- Portion out the muffin batter into the prepared muffin liners.
- Bake for 22-25 minutes until an inserted toothpick comes out clean and muffins are golden.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 327Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 42mgSodium: 224mgCarbohydrates: 40gFiber: 2gSugar: 22gProtein: 7g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves these white chocolate raspberry muffins as much as mine does!
For more beautiful breads, check out our full bread recipe collection here:
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