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A close-up of a freshly baked white chocolate raspberry muffin with visible fruit pieces in a white paper liner, stacked on another muffin. The golden-brown top hints at its soft, moist texture and delicious flavor.

White Chocolate Raspberry Muffins Recipe

White Chocolate and Raspberry Muffins that are bakery-soft with the perfect tart-sweet balance—plus an easy tip for keeping berries from sinking.

Course Breakfast, Muffins
Cuisine American
Keyword White Chocolate and Raspberry Muffins, white chocolate raspberry muffins
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Author momma lew

Ingredients

  • 2 cups All-Purpose Flour 2 Tablespoons set aside
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup Sugar
  • 1/3 cup Olive Oil
  • 1 cup Ricotta Cheese
  • 2 Eggs
  • 1 1/2 teaspoons Vanilla Extract
  • 1/4 cup Whole Milk
  • 1 1/2 cups White Chocolate Chips
  • 1 1/2 cups Raspberries

Instructions

  1. Preheat oven temperature to 400F.

  2. Line a 12 cup muffin tin with liners.

  3. In a small bowl, whisk together the dry ingredients: flour, baking powder and salt. Set aside 2 tablespoons of flour in a separate bowl.
  4. In a large mixing bowl, beat together the oil, white sugar and ricotta cheese until light and fluffy, about 2 minutes.
  5. Add the eggs and vanilla extract and beat until combined.
  6. Stir the flour mixture into the wet ingredients until combined and no dry streaks remain, then stir in the milk until completely incorporated.
  7. Stir in the white chocolate chips, to personal taste using a wooden spoon or rubber spatula.
  8. Toss the raspberries in the 2 Tablespoons reserved flour to coat completely, then gently fold into the muffin batter.
  9. Portion out the muffin batter into the prepared muffin liners.
  10. Bake your raspberry white chocolate muffins in the preheated oven for 22-25 minutes until they're golden brown on top and an inserted toothpick comes out clean from the center of a muffin.

  11. Cool warm muffins on a wire rack.

Recipe Notes

Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5. They also freeze well for longer storage!