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Raspberry White Chocolate Muffins are a one bowl muffin recipe! Moist and sweet muffins filled with fresh juicy raspberries and sweet white chocolate chips. These homemade fluffy muffins are a perfect snack or breakfast treat.

My family LOVES muffins – be sure and also try my Easy Apple Streusel Muffins and these Bakery Style Soft Chocolate Chip Muffins.

A muffin with a bite out of it against a red dish and fresh raspberries.

Table of Contents

White Chocolate Raspberry Muffins Recipe (Bakery-Style Muffins)

Make bakery style muffins with a perfectly domed muffin top, and loaded with juicy berries and pockets of creamy white chocolate. This easy recipe makes a moist muffin with tangy raspberries which pairs perfectly with the sweetness of the white chocolate chips.

This raspberry muffin recipe makes for the perfect sweet treat for after school or serve it for breakfast. No matter when you eat these muffins, they’re sure to be a hit! Let’s learn how to make raspberry white chocolate muffins with all my helpful tips and detailed instructions below.

muffins with a glaze on a white and black plate.

Ingredients Needed For Easy Raspberry Muffins With White Chocolate

Muffin Batter Ingredients

All-Purpose Flour
Granulated Sugar
Baking Powder
Buttermilk
Salted Butter : If using unsalted butter then be sure and add about 1/4 teaspoon salt in with the dry ingredients.
Large Eggs
Vanilla Extract
Fresh Raspberries : Roughly chop the raspberries and then measure out the amount needed. Don’t chop them up too much or else they will be mushy and there will be too much liquid in the batter.
White Chocolate Baking Chips : Use your favorite white chocolate chips or white baking chips that are vanilla flavored.

Simple Glaze Ingredients

Powdered Sugar
Milk : Use whole milk, half and half, or heavy cream for the glaze. The higher percentage of fat the milk has, the more you will need to thin it out. Start with the minimum amount and add more as needed.
Vanilla Extract

How To Make This Raspberry White Chocolate Muffins Recipe (Printable Recipe Card)

Preheat the oven to 375 degrees F. Line a muffin tin with muffin liners or spray each muffin cup with non-stick cooking spray. Set aside.

In a large bowl, whisk together the dry ingredients; all-purpose flour, sugar, and baking powder.

In the same mixing bowl, make a well in the center and gently add the wet ingredients into the center well; buttermilk, melted butter, eggs, and vanilla extract. Whisk until combined.

Use a rubber spatula or wooden mixing spoon to mix everything together until a smooth batter forms and everything is combined.

Stir in the chopped raspberries and white chocolate chips and mix gently until combined.

Fill each muffin tin 2/3 of the way full with the prepared muffin batter.

Bake for 20-25 minutes or until the edges are lightly brown and the center of the muffins springs back once gently pressed with your finger.

Remove the muffins from the oven and place the muffin pan on top of a cooling rack. Allow the muffins to cool completely to room temperature before glazing.

Make The Glaze : In a small bowl, whisk together (use a whisk or fork) the powdered sugar and milk until desired consistency is reached. Stir in the vanilla extract. Remove the muffins from the muffin tin and add the glaze over top each muffin.

How To Properly Store Leftover Muffins

Raspberry and white chocolate muffins are best stored in an airtight container at room temperature for up to 3 days. Be sure and let the glaze set and harden before storing them. If you’re wanting to freeze them, wrap each muffin in plastic wrap, and then place the wrapped muffins inside a freeze-safe Ziploc bag and store for up to 3 months.

Glazed muffins on a white plate with raspberries

Tips For Making Delicious Raspberry Muffins

Avoid Overmixing : When combining the wet and dry ingredients, be careful not to overmix the batter; which can lead to dense and tough muffins. Stir just until the ingredients are combined and no flour streaks remain in the muffin batter.
Raspberry Tip : Use a gentle hand when mixing in the chopped raspberries. Don’t stir to roughly or else the raspberries will break apart more and bleed color into the pale colored batter.
Use Muffin Liners : I highly recommend using Parchment Paper Muffin Liners when making muffins. It helps the muffins from over browning on the bottom and it helps them cook more evenly.

Raspberry White Chocolate Muffins