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!

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).

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.

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

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

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!

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

More delicious muffin recipes

• Blueberry Yogurt Muffins (best blueberry muffins!)
• Mango Muffins with Passion Fruit Glaze Recipe
• Pumpkin cranberry muffins
• Pear Muffins

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!!