Bakery-Style Raspberry White Chocolate Muffins – Soft, Fruity, and Indulgent

These Bakery-Style Raspberry White Chocolate Muffins are soft, fluffy, and bursting with sweet-tart raspberries balanced by creamy pockets of melted white chocolate. Perfect for breakfast, brunch, or a sweet snack, these muffins taste just like they came fresh from a bakery. With a tender crumb, golden tops, and irresistible flavor, they’re sure to become a new favorite in your kitchen.

Why You’ll Love This Recipe

Fruity & Sweet – Raspberries add freshness and tang to balance the sweetness.
Decadent Touch – White chocolate creates melty, creamy bites in every muffin.
Easy to Make – Simple ingredients and quick steps for bakery-quality muffins at home.
Perfect Anytime Treat – Enjoy for breakfast, with coffee, or as an afternoon snack.

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, melted and slightly cooled
• ¾ cup granulated sugar
• 2 large eggs
• 1 cup buttermilk (or milk with 1 tsp lemon juice)
• 1 tsp vanilla extract
• 1 cup fresh or frozen raspberries
• ¾ cup white chocolate chips or chunks

Instructions

1. Preheat the Oven
   Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease lightly.
2. Mix Dry Ingredients
   In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Mix Wet Ingredients
   In a separate large bowl, whisk melted butter, sugar, eggs, buttermilk, and vanilla until well combined.
4. Combine Batter
   Add dry ingredients to wet mixture and stir gently until just combined (do not overmix). Fold in raspberries and white chocolate.
5. Fill Muffin Cups
   Divide batter evenly among the 12 muffin cups, filling each about ¾ full.
6. Bake
   Bake for 18–22 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.
7. Cool and Serve
   Let muffins cool for 5 minutes in the pan, then transfer to a wire rack. Enjoy warm or at room temperature.

Nutritional Information

Calories: ~230
Protein: 4g
Fat: 10g
Carbohydrates: 32g
Sugar: 18g
Fiber: 2g

Tips for Success

• Use Frozen Raspberries if Needed – No need to thaw; add straight into the batter to avoid streaking.
• Don’t Overmix – Overmixing leads to dense muffins; stir gently for a fluffy texture.
• Bakery-Style Tops – Sprinkle a little coarse sugar on top before baking for sparkle and crunch.

Why This Recipe Works

The buttermilk keeps the muffins moist and tender, while raspberries bring a tangy freshness that pairs perfectly with the creamy sweetness of white chocolate. Baking at the right temperature ensures domed, golden tops that look just like they came from a bakery.

Bakery-Style Raspberry White Chocolate Muffins are the perfect balance of fruity freshness and sweet indulgence. Easy to make and bursting with flavor, these muffins are ideal for breakfast, dessert, or anytime you want a homemade treat that feels extra special.