Raspberry and White Chocolate Muffins with Streusel
You know the fashion-based theory: "If you like something, then buy it in every color?" Well, this Raspberry and White Chocolate Muffins recipe is a result of me applying that same idea to my superb blueberry muffin recipe. (Um, what?.....I'll explain.) I took the core of what made my original muffins so good, but changed them up with a new flavor profile, substituting lots of juicy raspberries and creamy white chocolate. Same moist and fluffy texture. Same crazy-good streusel. Just a different tasty twist that the whole family loved!

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Why You'll Make these Delicious Muffins Over and Over, Again
Raspberry and white chocolate worked so well together for my flaky scone recipe, so I knew they'd be a great team when reunited to make these tender muffins. Here's why I love them:
- It's an easy recipe: A good raspberry white chocolate muffin recipe should be minimal effort, maximum reward. It should not require any fancy equipment (check!), and it should use ingredients that are not difficult to source (check!).
- Two great tastes that taste great together: Plenty of plump juicy berries paired with melted sweet chunks of white chocolate is a match made in muffin heaven. The base of muffin itself is not too sweet, a nice contrast to the crunchy spiced streusel crumb topping.
- Moist texture: While experimenting with muffin recipes, I tried ones that used butter and ones that used oil in the batter. Oil created the most moist muffins. A mere ½ cup yields fluffy muffins that don't dry out for days, making it a great recipe to make in advance.
Top Tips for Remarkable Raspberry and White Chocolate Muffins
If you're putting a recipe out there as simple or ubiquitous as a muffin, you better make sure that the recipe is dang good.....and that it actually WORKS. Oh, and that you don't forget the sugar in the recipe card. I've don't that before, and it's soooo embarrassing. 🫣 Here are some tips for creating the perfect muffin.
- Use fresh berries: Fresh berries are pretty easy to find year-round, and I think they are worth the investment for these easy raspberry muffins, as fresh raspberries have a firmer texture and contain less water than frozen. If you do use frozen berries, drain them or blot them on paper towels to remove excess moisture and prevent soggy muffins. .
- Watch you baking time: An overbaked muffin can be a dry muffin! Towards the end of baking time, keep a close eye on your muffins, checking them every minute.
- Line your muffin pan: Bake your muffins in paper liners as opposed to muffin tins that have been sprayed with cooking spray. The oven temperature is high in this recipe, so muffins baked without a liner are more likely to brown too quickly on their bottoms.
- Use real white chocolate: Look for sweet white chocolate chips or bars that you can chop into chunks in order to get that true rich white chocolate flavor. Avoid white baking chips, "melts", or imitation products when sourcing one of your "star" ingredients!
Ingredient Notes and Recommended Special Equipment
Please check the full recipe card at the bottom of this post for specific quantities.
Raspberry and White Chocolate Muffins Batter
- All-purpose flour: Substitute your favorite gluten-free flour blend for GF muffins.
- Baking powder: For high altitude baking, reduce this by ⅓.
- Oil: Helps to make very moist muffins. Use vegetable oil, canola, safflower or even sunflower oil.
- Whole milk: 2% may be substituted, but I don't recommend fat-free.
- Eggs: Large eggs, at room temperature.
- White chocolate chips: Substitute chopped white chocolate chunks.
- Fresh raspberries: See "FAQ" section, below, if you want to use frozen raspberries.
Spiced Streusel Topping
- Cinnamon and ginger: I added ginger because I like how it pairs with raspberries and sweet white chocolate.
- Salt: Don't skip the pinch of salt, as it helps to cut through the sweetness of the streusel.
- Butter: Use cold cubed butter to hand-mix with the other ingredients.
Special Equipment
- 12-cup muffin pan: One or two if you have them. You can also bake in batches.
- Paper muffin liners: If you don't have any, spray the muffin cups with non-stick baking spray.
- Large mixing bowl: This recipe easy enough to be mixed by hand. Use a medium separate bowl to mix the streusel.
Step By Step Photos and Instructions
Prepare the Raspberry and White Chocolate Muffins Batter
- Preheat the oven to 400℉/200℃. Place paper liners into muffin cups (one or two 12-cup muffin tins.)
- In a large bowl, whisk dry ingredients: flour, sugar, baking powder, cinnamon, and salt.
- In a medium bowl or a large glass liquid measuring cup, whisk the wet ingredients: oil, eggs, and whole milk.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix with a wooden spoon or a spatula until just blended.
5. Mix the white chocolate into the batter, then fold the raspberries into the batter, being careful to not smash too many of them (it's ok if some of the raspberries get smashed, just don't turn the batter bright pink!)
Make the Streusel. Top the Muffins. Bake!
- For the streusel, mix together sugar, flour, cinnamon, ginger, salt, and butter, rubbing with your fingers to make a coarse meal.
- Using a large (¼ cup / 60 mL) muffin scoop or a spoon, divide the muffin mixture / batter among the prepared muffin tin, filling almost to the top.
3. Sprinkle the streusel even over the muffins, pressing lightly to adhere.
4. Bake the muffins in your preheated oven for 18-22 minutes or until a toothpick or a cake tester inserted into the center of a muffin emerges clean. Cool the muffins in their pan for five minutes and then carefully transfer them to a wire rack to cool completely (or enjoy while still warm.)
Variations on Raspberry and white Chocolate Muffins
While this recipe is pretty darn great the way it is, others might like them with different mix-ins, without streusel (huh?), or a different size. The next time you bake this delicious recipe, here are some variations:
- Dairy free / Gluten free: Substitute gluten-free flour for a GF muffin. Use soy, coconut, almond, or oat milk and vegan butter for dairy free.
- Size: Make bakery-style muffins or mini muffins instead of standard size muffins. If you want to make a larger 'bakery style muffin, this recipe should make 8-10; it will yield 30-40 mini muffins.
- Topping: This recipe makes a generous amount of streusel. I happen to like extra streusel, but feel free to cut back if you do not. If you want to eliminate streusel altogether, sprinkle the muffin tops with coarse sugar or omit the topping altogether, leaving the beautifully baked golden brown muffin top to steal the show.
- Mix-ins: If you're not the biggest white chocolate fan, substitute chopped dark chocolate, semi-sweet chocolate chips, or milk chocolate. Want to test a different fresh fruit flavor? This is a great way to do it! Try adding blackberries, chopped strawberries or peaches.
- Other ingredients: Add a teaspoon of vanilla extract or a tablespoon of lemon zest to make a lemony raspberry muffin recipe.
Make ahead and Storage Instructions
This raspberry white chocolate muffins recipe is great option to for make ahead sweet treats. They stay moist and are easy to reheat.
- The streusel will keep for up to one week, covered with plastic wrap and refrigerated.
- The muffin batter can be prepared and refrigerated, covered, one day in advance.
- Baked muffins will keep for 2-3 days at room temperature, tightly covered.
- Freeze baked muffins sealed in a freezer bag or an airtight container for up to one month. Thaw them at room temperature. Warm muffins for 10-12 seconds in your microwave.
Troubleshooting and FAQs
Can I use Frozen Raspberries instead of Fresh For my Muffins?
Yes. You can use frozen raspberries instead of fresh for your muffins. Follow these tips to get the best results:
- Thaw and drain: While you can use still frozen fruit and mix it into your batter, I find that is adds too much liquid, increasing the chances of soggy muffins. I like to thaw fruit and drain it in a fine mesh sieve to eliminate excess moisture before mixing it in.
- Toss with flour (optional): Lightly coat the frozen raspberries with a bit of flour to help prevent them from sinking to the bottom of your muffins.
- Fold gently: Mix them into the batter carefully to avoid crushing them or turning your batter bright pink!
- Adjust baking time: If you do use still frozen berries, your muffins may need a few extra minutes in the oven.
Can I use My Electric Mixer for this Muffin Recipe?
You can absolutely use your handheld electric mixer or a stand mixer with a paddle attachment to make this recipe. But I think the fastest and best way to make this easy muffin recipe is the old-fashioned way: with a mixing bowl, a wooden spoon, and a little elbow grease!
If You Loved My Raspberry and White Chocolate Muffins, then Try These Other Bakery-Worthy Breakfast Treats:
- Caramelized Banana Scones with Brown Butter Glaze
- Lemon Blueberry Buttermilk Scones
- Whole Wheat Banana Blueberry Muffins
- Spiced Zucchini Apple Bread with Toasted Pecans
- White Chocolate Raspberry Scones
- Fluffy Pumpkin Cinnamon Rolls (Shaped Like Pumpkins)
Tried this recipe and loved it? Take a photo and tag me on Instagram or give it a review!
Raspberry and White Chocolate Muffins with Streusel
Equipment
- 2 12-cup muffin tins(s)
- paper muffin liners
Ingredients
Muffin Batter
- 2¼ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ½ cup canola, vegetable, or safflower oil
- 2 large eggs
- ¾ cup whole milk
- ⅔ cup white chocolate chips or chopped white chocolate
- 2 cups fresh raspberries
Streusel Topping
- ½ cup sugar
- ⅓ cup all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon salt
- 4 tablespoon cold unsalted butter, cubed
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Instructions
Prepare the Muffin Batter
- Preheat the oven to 400℉/200℃. Line two 12-cup muffin tins with paper liners (see "Notes.").
- In a large bowl, whisk dry ingredients: flour, sugar, baking powder, cinnamon, and salt.
- In a medium bowl or a large glass liquid measuring cup, whisk the wet ingredients: oil, eggs, and whole milk.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix with a wooden spoon or a spatula until just blended.
- Mix the white chocolate into the batter, then fold the raspberries into the batter, being careful to not smash too many of them (it's ok if some of the raspberries get smashed, just don't turn the batter bright pink!)
Prepare the Streusel
- For the streusel, mix together sugar, flour, cinnamon, ginger, salt, and butter, rubbing with your fingers to make a coarse meal.
- Using a large (¼ cup / 60 mL) muffin scoop or a spoon, divide the batter among the prepared muffin tins, filling almost to the top.
- Sprinkle the streusel even over the muffins, pressing lightly to adhere.
- Bake the muffins for 18-22 minutes or until a toothpick or a cake tester inserted into the centers emerges clean. Cool the muffins in their pan for five minutes and then carefully transfer them to a wire rack to cool completely (or enjoy while still warm.)
Notes
- If your fresh raspberries are particularly large, cut them in half.
- You can use frozen raspberries in this recipes, but thaw and drain them in a fine mesh sieve first, or else they will add too much moisture to the batter. I would also only use 1-½ cups as opposed to 2, since thawed frozen raspberries will be denser than fresh.
- If you don't have two muffin tins, simply bake your muffins in batches.
Just as good at the blueberry ones -- and super easy. I did cut my raspberries in half since they were really big.
Thank you so much! Yes, I found what I think were the world's largest raspberries, which is why I suggested that in the instructions 😉
I cannot wait to try the Raspberry and White Chocolate Muffins with Streusel.
My family is a huge fan of your White Chocolate and Raspberry scones. I know this will be equally scrumptious. You never disappoint.
Thank you, Nancy!! I love the flavor combination (as does my mom), so I figured they would translate well to muffins, too. I hope that you enjoy them 🙂