Chunky White Chocolate-Raspberry Muffins

Total Time
Prep 22 mins
Cook 20 mins

My mother's personal favorite--chunks of smooth white chocolate and tart raspberries floating in a tender vanilla batter with a sugared topping. What's not to love?!


  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.
Most Helpful

This recipe is delicious! I found it on the inside of a Ghiradelli white chocolate baking bar and was about to post it but found yours. Thanks so much for posting JamesDean'sGirl! :)

Amberlyrose December 20, 2008

Great recipe! I have made these a few times now & found that if you decrease the sugar a little they are still plenty sweet. I also use slightly less white chocolate chips & raspberries than called for because it lightens the batter slightly & makes them rise sky high! Thanks :)

KirstenSU04 August 30, 2007

I love these! The recipe made 12 huge, tasty muffins! I used half dark chocolate because I didn't have enough white but they we're still delicious.

ingridwijckmans July 10, 2007