Chunky White Chocolate-Raspberry Muffins Recipe

Name: Chunky White Chocolate-Raspberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter, softened; 1/2 cup sugar; 1 tablespoon sugar; 1 large egg; 1 cup milk; 1 teaspoon vanilla extract; 1 tablespoon baking powder; 2 cups flour; 1 tablespoon flour; 8 ounces white chocolate, chopped; 1/2 cup fresh raspberry

Servings: persons

1
Preheat oven to 400*F.
2
Grease 12 standard-size muffin cups, or line with paper wrappers.
3
In a medium bowl, using an electric mixer on medium speed, cream together the butter and sugar until smooth.
4
Add the egg, milk, and vanilla; blend well.
5
In a large bowl, combine the baking powder, 2 cups of the flour, and the white chocolate; whisk to combine.
6
Gradually add to the butter mixture; stirring just until combined.
7
Gently fold in the raspberries--the batter will be slightly lumpy.
8
Fill the muffin cups 3/4 full of batter.
9
In a small bowl, combine the 1 Tbsp. of flour and sugar; mix thoroughly.
10
Dust muffin tops with the sugar mixture.
11
Bake for 20-25 minutes, or until the center of a muffin springs back when lightly pressed.
12
Cool for 5 minutes in the tins; carefully transfer muffins to wire racks and cool further.
13
Serve warm or cool; store in an airtight container at room temperature.

835

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup butter, softened, 1/2 cup sugar, 1 tablespoon sugar, 1 large egg, and more.

Yes, Chunky White Chocolate-Raspberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chunky White Chocolate-Raspberry Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions