These White Chocolate Raspberry Muffins are bursting with juicy raspberries and have white chocolate chips on the inside and outside! The flavor combination of white chocolate, raspberry, and maple extract is out of this world!
The sweetness of the chocolate combined with the tartness of the raspberries and the slight maple flavor creates a delicious flavor explosion.
Why You'll Love These
Muffins are a quick and easy treat to enjoy any time of the day and with your favorite beverage. For me, it's coffee; for my husband, it's milk! Also, try my banana nut muffins or chocolate muffins!
You may wonder, does white chocolate go with raspberry? The answer is a resounding yes, yes, and yes! Juicy raspberries and white chocolate are a dreamy combination!
These white chocolate raspberry muffins are dense which makes them very moist! Plus, you have the option of using either butter or oil. Butter creates nicely browned, crispy edges and adds flavor. However, using oil instead of butter creates a much moister muffin that melts in your mouth. OMG!
These muffins are freezer-friendly, but I doubt you will have any left over to freeze! If you're making them in advance though, they freeze well and thaw perfectly. Warm in the microwave for an extra flavor boost!
These muffins are made with maple extract, white chocolate, and raspberries for an absolutely perfect flavor combination!
Raspberries - fresh, firm raspberries are preferred, but use frozen if you can't find fresh raspberries (no need to thaw).
White Chocolate Baking Chips - for best results, use high-quality baking chips. I like to use Ghirardelli.
Maple Flavor Extract - this right here is what sets these apart from all others!! Maple flavor extract adds a special, unique, and irresistible flavor to these muffins. It should be located next to the vanilla extract at your grocery store.
Canola oil - oil creates a dense, super moist muffin! However, you can use butter instead if you prefer.
Milk and Eggs - I prefer to use whole milk and large eggs for this recipe.
Sugar and Flour - when measuring sugar and flour, slightly overfill the measuring cups then level off with a knife.
Baking Powder and Salt - use fresh baking powder and regular table salt.
How to Make Them
For the best results when making these white chocolate raspberry muffins, please follow the recipe card below!
(1) Blend the oil, milk, eggs, and maple flavor extract with a whisk.
(2) Add the sugar, flour, baking powder, and salt. Mix well with the whisk. Stir in the white chocolate chips.
(3) Fold in the raspberries - do not overmix.
(4) Fill muffins cups ¾ full of batter. Top with additional white chocolate chips and bake!
Frequently Asked Questions
Yes and you don't even need to thaw them. Just measure them and toss them in the batter.
It's been my experience that canola oil works very well for baking muffins.
You can definitely freeze these white chocolate raspberry muffins! After baking them, let them cool off completely. Wrap them in plastic wrap, then freeze in an airtight container for up to 4 months. Let thaw when ready to eat. Warm one in the microwave to bring out the best flavor.
Search for raspberries that are nice and firm. When you're ready to make the muffins, rinse the muffins under cool water and gently pat them dry with a paper towel.
Be sure to use all-purpose flour (not self-rising flour). The consistency will not be the same if you use self-rising flour.
For best results, don't overmix the batter. In addition, be gentle when folding in the raspberries; you don't want them to get smashed or break apart.
For added decoration, and if you have some, sprinkle a little coarse sugar on top of completely cooled muffins.
Use muffin liners for easy removal of the muffins from the muffin tin. Otherwise, be sure to spray the muffin liners with non-stick spray to prevent sticking.
More Muffin Recipes
If you try these white chocolate raspberry muffins, please rate them and leave me a comment. I'd love to hear from you!
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White Chocolate Raspberry Muffins
- large mixing bowl
- measuring cup(s)
- measuring spoons
- standard size muffin pan
- ½ cup canola oil (or melted butter)
- 2 large eggs
- 1 cup whole milk
- 1 teaspoon maple flavor extract (or vanilla extract)
- 1 cup sugar
- 1-½ cups all-purpose (plain) flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1-½ cups white baking chips (DIVIDED) (1 cup for batter, ½ cup for topping)
- 6 ounces raspberries (rinsed and dried with paper towels) (about 1-¼ cups)
- Preheat the oven to 350F. Spray the muffin tin with non-stick spray (or use muffin liners; spray the muffin liners with non-stick spray).
- In a large mixing bowl, add oil (or butter), eggs, milk, and maple flavor extract. Blend well with a whisk, for about 1 minute.
- Add the sugar, flour, baking powder, and salt. Whisk for a few minutes until well blended. Stir in 1 cup white chocolate chips.
- Fold in the raspberries with a spatula or spoon. Don't over mix.
- Fill the muffin cups about ¾ full. Sprinkle the remaining ½ cup of white baking chips evenly on top of all the muffins (do not stir).
- Bake for 15-20 minutes or until a clean, wooden toothpick inserted into the middle of a muffin comes out clean, with no wet batter stuck to the toothpick.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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