Last updated on November 5th, 2025.
Tender, moist, fluffy and comforting homemade White Chocolate Raspberry Muffins it is almost hard to believe they are so easy to make. All you need are two bowls, and muffin tin.
After a personal survey, I realized there are two types of people: those who buy raspberries (and all other “-ies” fruits) for their natural value, and us bakers, who buy berries for the pure joy of folding these vibrant jewels into a buttery, sweet cake batter like this Blackberry Lemon Pound Cake or fill a flaky pie crust this Blackberry Pie.
This recipe is a celebration of the most beautiful and shiny berry (and the result of a buy-one-get-one sale). It’s moist, tender, and since every bite is loaded with both raspberries and white chocolate, you get all the flavor of juicy raspberries with none (well, almost none) of the tartness.
Key Ingredients
The complete recipe including measurement is at the bottom of this post in the recipe card. Here is a quick recap of ingredients that elevate this recipe, including substitution when possible.
- All-purpose flour. I tested this recipe using unbleached all-purpose flour, and found it is the best way to maintain the moisture during and after baking.
- Vegetable oil. Baking with oil is a great way to increase moistness and tenderness without increasing the fat amount. Muffins are relatively low with sugar which is a great source of moisture, and if using butter, as it solidifies is muffins might seem dry and dense.
- Sour cream. It the best source of moisture that is also rich in fat (flavor) and is acidic enough to set the muffins faster and lower the baking time.
- Fresh raspberries. Whole, washed and pat dry. You can use frozen raspberries, make sure to defrost, drain the access water, then place them on top of a plate lined with paper towel. Then swirl the plate to absorb the liquids from the berries.
- White chocolate chips – for this recipe, use white baking chips. Real chopped chocolate will melt during baking and you will not have chunks of white chocolate in every bite.
Make It
This recipe is straightforward and easy to make, here are my tips, and tricks for best results every bake:
- Sometimes, when the baking soda comes in touch with the acidity of the berries, the chemical reaction can create a greenish hue around the berries. It does not effect the flavor or quality of the muffins, its mostly about the way it looks. That’s why I recommend folding the berries whole and taking an extra time to mix the baking soda with the flour.
- Make sure all of the ingredients are at room temperature, otherwise the muffins will bake dense and chewy.
- Once you mixed the wet ingredients (sugar, oil, egg, sour cream and vanilla extract), set the bowl aside for about 10-15 minutes. During this time, the sugar will dissolve in the liquids and strength its bond with the moisture. As a result less moisture will evaporate during baking.
- Do not over mix, lumpy batter is ok. There is a large amount of liquids and small amount of fat which means the flour will tighten up when we over mix and we end up with a chewy muffins.
- Add the berries and white chocolate before the flour is completely hydrated. This is the best way to ensure the berries and chips will be evenly distributed without over mixing. (BTW, I use this method when I add chocolate chops to my chocolate chip cookies).
- For bakery style muffins, with that gorgeous round tall dome, refrigerate the dough for 1-4 hours. During this time the flour will absorb the liquids and puff as the muffins bake, vs, spread.
Storing
Store in an airtight container at room temperature for up to three days. For longer storage, freeze the muffins in a freezer bag for up to three weeks. Thaw at room temperature when ready to enjoy.
Moist Raspberry White Chocolate Muffins Recipe
Ingredients
- 2 Cups All-purpose flour (240g)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2/3 Cup Sugar (135g)
- 1 Cup Sour cream, at room temperature (240g)
- 1 Large Egg, at room temperature
- 1 Large Egg yolk
- 1/2 Cup Vegetable oil (100g)
- 1 Tablespoon Vanilla extract
- 1 Cup Fresh raspberries (120g)
- 3/4 Cup White chocolate chips (130g)
Instructions
- In a large bowl, mix the flour, baking powder and baking soda.
- In a separate bowl mix the sugar, oil, sour cream, egg, egg yolk, and vanilla extract. Set aside for ten minutes stirring every few minutes.
- Pour the wet ingredients over the flour mixture and use a rubber spatula to mix.
- Midway through mixing in the dry ingredients, add the raspberries and white chocolate and continue mixing. Only mix until the flour has been hydrated, do not overmix.
- Allow the batter to rest for 20-60 minutes. (or up to 4 hours)
- Preheat oven to 350F (180C).
- Line a muffin pan with muffin liners, fill each slightly over the top, and bake for 23-25 minutes, or until a toothpick comes out dry from the center of the muffins and the tops are golden brown.
- Remove from the oven, allow to chill for about 5 minutes, and serve.
Notes
- Make sure all of the ingredients are at room temperature.
- The muffins should be stored at room temperature in an airtight container for three days.
- To freeze, place the muffins in a freezer bag and freeze for up to three weeks.
- The raspberries can be replaced with blueberries, strawberries, and blackberries.
- Use a baking spray to grease the surface of the muffin tins to avoid the melted chocolate from sticking to the pan.
