White Chocolate Raspberry Muffins Recipe

Raspberry and White Chocolate Muffins are just as pretty as they are delicious. Perfect with a cup of coffee or tea.

Muffins are so versatile and a great way to enjoy fresh fruit because the process of baking brings out the natural sweetness. The fruit helps to add sweetness and flavor, as well as moisture, to the muffins.

You can basically use any type of fruit you have on hand ( banana nut muffins or blueberry muffins are popular) or even mix different fruits together like strawberry-banana muffins.

*Scroll to the bottom for the printable recipe card.

• 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

Preheat oven temperature to 400F.

Line a 12-cup muffin pan with paper liners.

In a small bowl, whisk together the dry ingredients: flour, baking powder and salt. Set aside 2 tablespoons of flour in a separate bowl.

In a large mixing bowl, beat together the oil, white sugar and ricotta cheese until light and fluffy, about 2 minutes.

Add the eggs and vanilla extract and beat until combined.

Stir the flour mixture into the wet ingredients until combined and no dry streaks remain, then stir in the milk until completely incorporated.

Stir in the white chocolate chips, to personal taste using a wooden spoon or rubber spatula.

Toss the raspberries in the 2 Tablespoons reserved flour to coat completely, then gently fold into the muffin batter.

Portion out the muffin batter into the prepared muffin liners.

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.

Cool warm muffins on a wire rack.

• To make the perfect muffin, use a light touch when mixing the batter for a tender muffin. Overmixing can lead to tough, dry muffins.
• Fill the muffin cups only two-thirds full. This will help them rise nicely, prevent them from becoming too dense and will ensure even baking and perfectly formed muffin tops.
• The muffins rise as they cook, so you do not want to reach the top of the muffin liner.

Let the muffins cool completely, then store them in a sealed airtight container or plastic bag. You can keep it at room temperature for 3 days. You can freeze the muffins in a freezer-safe container for up to 3 months. Let them defrost on the counter at room temperature.

When it comes to baking, raspberry is one of those flavors that people either love or hate. If you’re not a fan of the fresh raspberry in these easy raspberry muffins then feel free to substitute another fruit in its place.

Ricotta adds a wonderfully delicate and creamy texture to these muffins. It also helps keep them moist and fluffy for days. Plus, it pairs perfectly with the succulent raspberries and creamy white chocolate.

Love the taste of raspberry as much as we do? Try these Raspberry Chocolate Cupcakes and these Chocolate Raspberry Donuts.

May contain affiliate links in which we receive a small commission.

Cupcake Liners

Muffin Pans

Electric Hand Mixer

Piping Bags & Tips Set for Cake Decorating

Cooling Racks