These fluffy raspberry muffins with sweet crumb topping, white chocolate chips and orange zest are seriously irresistible! Made in just 35 minutes, these moist and tender muffins are perfect for breakfast, brunch, or afternoon snack.
Why You’ll Love This Raspberry Muffins Recipe
Beginner-friendly, fluffy raspberry muffins are a recipe everyone needs to pack your days with sweetness.
- Easy as a Box-Mix: You only need to whisk to combine the batter, fold in the fillings, add the batter to the liners, and bake!
- Quick: Looking for a quick muffin for breakfast? These muffins require just 35 minutes of your time, and half of that is hands-off baking time.
- Fruity: Fresh raspberries and zesty orange combine with sweet vanilla to enhance the fruits’ tartness… While the milky white chocolate chips add the perfect balance.
- Great for Every Occasion: Birthdays, Mother’s Day, brunch or regular weekdays are perfect for digging into these sweet and tender raspberry muffins.
Looking for more fruity muffins? Try these classic banana muffins, gorgeous swirled pumpkin cream cheese muffins or impressive blueberry cream cheese muffins!
What You’ll Need
Tart raspberries, white chocolate, and orange zest are a dreamy flavor combination. Scroll down to the recipe card for exact amounts.
- Butter
- Granulated Sugar: Light brown sugar works too.
- Greek Yogurt: Make sure it’s plain and unsweetened, or you can use sour cream instead.
- Egg
- Vanilla Extract: Feel free to use almond or orange extract, but cut the amount to only 1/2 teaspoon.
- All-Purpose Flour: You can use cake flour instead.
- Baking Powder
- Salt: Skip it if you used salted butter in the recipe.
- Milk: Any dairy milk is perfect, but using a milk with fat (like whole milk or 2%) will give you the best texture.
- Fresh Raspberries: Frozen (thawed) raspberries work too, but fresh raspberries are best for their light texture.
- White Chocolate Chips: Chopped white chocolate will also work!
- Orange Zest: Freshly-grated is best.
How to Make White Chocolate Raspberry Muffins
This light and airy raspberry muffins recipe requires a few simple steps. Have your ingredients ready to go before beginning. Scroll to the recipe card at the bottom of this post for full detailed instructions.
- Wet Ingredients: In a large bowl, whisk the butter, sugar, and yogurt until smooth. Whisk in the egg and vanilla extract.
- Dry Ingredients: Mix in the flour, baking powder, and salt. Add the milk and whisk until smooth. Fold in the raspberries, chocolate chips, and zest.
- Fill the Tray: Pour batter into the prepared muffin tin lined with paper liners, filling each liner until 3/4 of the way full.
- Crumb Topping: Whisk together flour and sugar in a small bowl, and then stir in melted butter until crumbly. Sprinkle streusel topping evenly over the muffin batter.
- Bake: Pop them into the oven and bake until lightly golden. Remove from the oven and let cool for 10 minutes, then transfer to wire rack to cool completely.
Chef’s Tips and Variations
- More Add-Ins: Add 1/2 cup slivered almonds, chopped pecans, or shredded coconut into the batter for extra texture and flavor.
- Lemon Raspberry: Use lemon zest (or lime zest) in place of the orange zest to change the flavor profile but maintain the zestiness.
- Skip the Liners: Grease the muffin tray with non-stick spray or butter. Pour in the batter directly. This is a quick fix in case you’re out of liners.
- Add a Glaze: Whisk to combine 1 cup powdered sugar, 1 tablespoon milk and 1 teaspoon vanilla extract to create a sweet glaze. Drizzle on top of cooled muffins.
- Chocolate: Swap the white chocolate chips for dark chocolate chips!
How To Store Raspberry Muffins
- Counter: Place them in an airtight container for up to 3 days. Keep them away from direct heat.
- Fridge: Store in an airtight container for up to 7 days. Place them on the counter for 15 minutes to warm up to room temperature before serving.
- Freezer: Wrap each muffin tightly in plastic wrap, then place them in a freezer-friendly bag. Freeze for up to 3 months. Thaw overnight in the fridge, or on the counter for an hour, before serving.
Yield: 20 servings
Raspberry Muffins
These moist and tender raspberry muffins with sweet crumb topping, white chocolate chips and orange zest are seriously irresistible! Made in just 35 minutes, they are perfect for breakfast, brunch, or a sweet afternoon pick-me-up.
Ingredients
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- ¾ cup granulated sugar
- ⅓ cup plain greek yogurt, or sour cream
- 1 large egg
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 pint fresh raspberries
- 1 cup white chocolate chips
- 1 tablespoon fresh orange zest, optional
Crumb Topping
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 375°F. Place paper muffin liners into muffin pan. Set aside.
- In a large bowl, whisk together butter, sugar and greek yogurt until smooth. Whisk in egg and vanilla extract.
- Add flour, baking powder and salt and begin to stir. Add in milk and whisk until smooth. Fold in raspberries, white chocolate chips and orange zest.
- Spoon batter evenly into prepared muffin pan, filling each cup 3/4 way full.
- In a small bowl, whisk to combine the flour, sugar and salt. Add the melted butter and stir with a fork until crumbly (can also beat with a hand mixer until crumbly). Top each muffin with about 2 to 3 tablespoons of streusel mixture and gently press down.
- Bake for 20 to 22 minutes, until the tops begin to lightly brown. Let muffins cool in muffin tin for 10 minutes, then transfer to a wire cooling rack to cool completely.
Notes
Store: Place them in an airtight container for up to 3 days, or store in the fridge for up to 7 days.
Freeze: Wrap each muffin tightly in plastic wrap, then place them in a freezer-friendly bag. Freeze for up to 3 months. Thaw overnight in the fridge, or on the counter for an hour, before serving.
More Add-Ins: Add 1/2 cup slivered almonds, chopped pecans, or shredded coconut into the batter for extra texture and flavor.
Lemon Raspberry: Use lemon zest (or lime zest) in place of the orange zest to change the flavor profile but maintain the zestiness.
Skip the Liners: Grease the muffin tray with non-stick spray or butter. Pour in the batter directly. This is a quick fix in case you’re out of liners.
Add a Glaze: Whisk to combine 1 cup powdered sugar, 1 tablespoon milk and 1 teaspoon vanilla extract to create a sweet glaze. Drizzle on top of cooled muffins.
Chocolate: Swap the white chocolate chips for dark chocolate chips!
Nutrition
Serving: 1 muffin, Calories: 275kcal, Carbohydrates: 38g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 35mg, Sodium: 149mg, Potassium: 112mg, Fiber: 2g, Sugar: 22g, Vitamin A: 298IU, Vitamin C: 7mg, Calcium: 73mg, Iron: 1mg
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White Chocolate and raspberry are two of my favorite flavors! These muffins look so decadent!
These muffins are so pretty! I’m so glad I found this recipe, they will be so perfect for our weekend mornings.
Those sound sooo good, raspberry and white chocolate is the perfect combination!
These flavors are perfect! That’s awesome you have your girls help you in the kitchen :)
I love these flavors, I adore these muffins!
You are so patient to allow your girls to help you in the kitchen! When my boys want to help I know there’s going to be a huge mess! The raspberries in these muffins are calling my name! I could eat one, or five, for breakfast!