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White Chocolate Raspberry Muffins

Moist, golden muffins filled with tart raspberries and creamy white chocolate chunks. A perfect balance of sweet and tangy in every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 Muffins
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the Muffins:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter melted and cooled
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk or milk with 1 tbsp lemon juice
  • 1 cup fresh or frozen raspberries if frozen, do not thaw
  • 1 cup white chocolate chunks or chips
Optional Add-ins:
  • ½ cup sliced almonds or chopped pistachios
  • Zest of 1 lemon for added brightness
  • Coarse sugar for sprinkling tops before baking

Method
 

  1. Reheat oven to 375°F and line muffin tin.
  2. Mix flour, baking powder, baking soda, and salt.
  3. Whisk butter, sugar, eggs, vanilla, and buttermilk.
  4. Combine wet and dry ingredients gently.
  5. Fold in raspberries and white chocolate.
  6. Fill muffin cups and top with extra chocolate.
  7. Bake 18–22 minutes until golden.