Raspberry White Chocolate Muffins

5 from 6 votes
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Beautiful, raspberry white chocolate muffins. Juicy berries, almonds and white chocolate in very bite. The perfect pick-me-up for the morning. These muffins belong in a bakery with the bright swirls of raspberry and almond flavors.

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Why Make These Raspberry White Chocolate Muffins

These muffins are a delight! They are so pretty, the swirls of berries get me smiling every time. These muffins are quite easy to make, they have great texture, they are more of a bakery style muffin with the hunks on the top, the texture throughout. They are a bit crisped on the exterior and then nice and fluffy on the inside.

These muffins are bursting with almond flavor. I am a big sucker for almond flavors and these are IT! My husband has brought these to work and his whole office gobbled them up within minutes, everyone will love them.

Ingredients Needed

Ingredients for this recipe on a counter in small bowls.
  • Butter. I use stick butter, salted or unsalted will work. You can also use a plant based alternative to make these dairy free.
  • Sugar. White granulated sugar is best for these muffins to keep them light so the berries pop.
  • Eggs. You will need two eggs.
  • Almond Milk. I like almond milk for this recipe but you can use any milk honestly.
  • Almond Extract. This is found in the same area as vanilla extract. Almond extract gives off a sweeter flavor and I love it. You can of course use vanilla if you prefer.
  • Flour. All purpose flour, the base of these fluffy muffins.
  • Baking Powder. The leavening agent for this recipe to help them rise.
  • Almonds. I use sliced almonds. You can use any style of almond, if using whole almonds, use unsalted/unroasted and be sure to chop them up.
  • Raspberries. Fresh raspberries are best for color, frozen can give off too much moisture but they will also work.
  • White Chocolate Chips. Any brand or size will work. If you need to make these dairy free, you will need to get dairy free chips, unfortunately most white chocolate has milk in it. This is the brand I use.

How To Make This Recipe

Steps to make this recipe in a clear bowl.

Step One. Preheat the oven to 375º In a medium sized bowl, whisk together the flour, sugar, baking powder and salt. In a large bowl, or stand mixer whisk the egg, melted butter, almond extract and almond milk. Add the flour mix to the wet ingredients and stir just until combined. Don’t over stir.

Step Two. Add in the raspberries. To give them a beautiful color, I like to add them into the dough in the stand mixer and blitz them quickly (do not over mix! just a quick few seconds to break them up). Next, fold in the chips and almonds.

Raw dough in clear bowl with a spatula.

Step Three. The batter will be thick, use a spoon to fill a muffin lined pan. Fill the muffin liners about 3/4 of the way. Place in the oven and bake for about 16-20 minutes or until the tops are lightly browned and a toothpick comes out clean.

Up close photo of a raspberry muffin on a cupcake liner.

FAQ’s & Recipe Tips

Can I use a different berry for this recipe?

You can use raspberry or strawberry for this recipe, you can also mix the two (yes!) it’s so good.

Can I make these raspberry white chocolate muffins dairy free?

Yes, Make these dairy free by using plant based butter and plant based white chocolate chips.

Will chocolate chips work?

Yes, you can use chocolate chips if you want in place of the white chocolate.

Other Muffin Recipes To Make

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Muffins on a cooling wrack with a grey plate.
5 from 6 votes

Raspberry White Chocolate Muffins

Beautiful, raspberry white chocolate muffins. Juicy berries, almonds and white chocolate in very bite. The perfect pick-me-up for the morning.
Prep: 10 minutes
Cook: 20 minutes
Servings: 10

Equipment

  • 1 Muffin Tin

Ingredients 

  • 2 cup all purpose flour
  • tsp baking powder
  • ½ tsp salt
  • ½ cup butter, melted
  • ½ cup white sugar
  • 2 large eggs, room temp
  • ½ cup almond milk
  • 1 tsp almond extract
  • 6 oz fresh raspberries, *see notes
  • ½ cup white chocolate chips
  • cup sliced almonds

Instructions 

  • Preheat the oven to 375º In a medium sized bowl, whisk together the flour, sugar, baking powder and salt. In a large bowl, or stand mixer whisk the egg, melted butter, almond extract and almond milk. Add the flour mix to the wet ingredients and stir just until combined. Don't over stir. 
  • Add in the raspberries. To give them a beautiful color, I like to add them into the dough in the stand mixer and blitz them quickly (do not over mix! just a quick few seconds to break them up). Next, fold in the chips and almonds.
  • The batter will be thick, use a spoon to fill a muffin lined pan. Fill the muffin liners about 3/4 of the way. Place in the oven and bake for about 16-20 minutes or until the tops are lightly browned and a toothpick comes out clean. 

Notes

*strawberries will also work. 
*any milk of choice will work
*muffins will keep in an airtight container for up to 4 days or freeze for up to 2 months. 

Nutrition

Serving: 1muffin | Calories: 304kcal | Carbohydrates: 37g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 231mg | Potassium: 118mg | Fiber: 2g | Sugar: 16g | Vitamin A: 346IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Breakfast
Cuisine: American
Servings: 10
Calories: 304
Keyword: 30 minute
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Recipe Rating




7 Comments

  1. 5 stars
    I finally got a chance to make these tonight and they are so amazing!!. I did use oatmilk instead but the recipe says that’s fine. They remind me of summer. I love these!!

  2. 5 stars
    Such a great muffin. My family ate the whole batch before the end of the weekend. I used the method with the raspberries blended in a bit more and they were beautiful.

  3. 5 stars
    Made these for the weekend and we only have 2 left! My family gobbled them up. Great recipe

  4. 5 stars
    Sheesh these are so good and also so pretty. I baked them with a friend this morning an we ate a few too many. Love them.

    1. So glad to hear you loved this recipe. Thanks for the feedback.