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baked raspberry white chocolate chip muffin on wooden cutting board
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Bakery-Style Raspberry White Chocolate Chip Muffins

These Raspberry White Chocolate Chip Muffins are soft, moist, and bursting with fresh garden raspberries in every bite. Made with Greek yogurt for an incredibly tender crumb and sweet white chocolate chips for the perfect balance of flavor, they're a delicious way to enjoy the best of raspberry season.
Keyword Raspberry White Chocolate Chip Muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins

Equipment

  • 12-cell muffin tray
  • mixing bowls

Ingredients

  • 2 cups all-purpose flour (280 g)
  • 2-1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar (210 g)
  • 1/2 cup unsalted butter, melted and cooled (115 g)
  • 2 eggs (room temperature)
  • 1 tsp vanilla bean paste (or vanilla extract)
  • 3/4 cup plain Greek yogurt (200 g)
  • 1-1/2 cups fresh raspberries (220 g)
  • 3/4 cup white chocolate chips (140 g)

Instructions

  • Preheat oven to 425℉
  • Place a cupcake liner in each cell of your muffin pan.

Mix dry ingredients

  • In a small bowl, combine the flour, baking powder and salt. Set aside.

Mix the wet ingredients

  • In a large mixing bowl, add the melted cooled butter, sugar, eggs, Greek yogurt and vanilla. Stir to combine.

Bring it all together

  • Fold in the dry ingredients.
  • Fold in the white chocolate chips
  • Fold in the raspberries. (I do this last so they don't fall apart and get over mixed)

Final steps

  • Divide the muffin mixture evenly over the 12 liners in your tray. Mine were about 105-110g of batter per cup. The cups will be pretty full - this is normal.
  • Bake at 425℉ for the first 5 minutes, then turn the oven down to 350℉ and finish baking for 19-22 minutes. When done, the tops should be golden brown and spring back a little when pressed gently in the center.
  • Remove from oven and let cool in the pan for 10-15 minutes. Gently remove from pan and let cool.
    • If freezing, cool completely first. I like to freeze these on a tray first and vacuum seal them in 2-packs with the FoodSaver. They are perfect to take to a friend then :)

Notes

This is a thick batter and your muffin cups will be full.
If using frozen raspberries, don't thaw them first as this will cause them to bleed into the batter.
If you don't have Greek yogurt, you can sub sour cream.