These muffins strike the perfect balance between tart and sweet. The raspberries add bright, fruity flavor while the white chocolate brings a smooth, creamy richness that melts into every bite.
The streusel topping takes them to the next level. It adds a slightly crisp, buttery crunch that contrasts beautifully with the tender muffin interior.
They’re easy to make and look impressive enough for gatherings, holiday mornings, or gifting. Whether served warm or at room temperature, these muffins taste just like they came from a bakery.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour granulated sugar brown sugar baking powder baking soda salt eggs milk unsalted butter, melted vanilla extract fresh or frozen raspberries white chocolate chips or chunks
For the streusel topping: all-purpose flour brown sugar cold butter pinch of salt
Directions
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, mix eggs, milk, melted butter, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Fold in raspberries and white chocolate chips carefully to avoid breaking the berries.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
To prepare the streusel, combine flour, brown sugar, salt, and cold butter. Use your fingers or a fork to mix until crumbly.
Sprinkle the streusel generously over each muffin.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Swap raspberries for blueberries or chopped strawberries for a different fruity twist.
Add a touch of lemon zest to the batter for a bright citrus flavor that complements the berries.
Drizzle a simple powdered sugar glaze over the cooled muffins for extra sweetness.
For added texture, mix a handful of chopped almonds into the streusel topping.
Storage/Reheating
Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze, wrap each muffin individually and place them in a freezer-safe bag for up to 2 months. Thaw at room temperature.
To reheat, warm in the microwave for 10–15 seconds or in a 300°F (150°C) oven for about 5 minutes.
FAQs
Can I use frozen raspberries?
Yes, you can use frozen raspberries. Do not thaw them before adding to the batter to prevent excess moisture.
Why did my raspberries sink to the bottom?
Tossing the raspberries lightly in flour before folding them into the batter can help keep them evenly distributed.
Can I use white chocolate bars instead of chips?
Yes, simply chop the white chocolate bar into small chunks before adding.
How do I keep the streusel crumbly?
Make sure the butter is cold when mixing the streusel to achieve the right crumb texture.
Can I make these muffins dairy-free?
Yes, substitute plant-based milk and dairy-free butter alternatives, and use dairy-free white chocolate.
How do I know when the muffins are done?
Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, they’re ready.
Can I reduce the sugar?
Yes, you can slightly reduce the sugar, though it may affect the sweetness and texture.
Why are my muffins dense?
Overmixing the batter can lead to dense muffins. Stir just until the ingredients are combined.
Can I make mini muffins?
Yes, use a mini muffin tin and reduce the baking time to about 10–12 minutes.
Can I prepare the batter ahead of time?
It’s best to bake the batter immediately after mixing for optimal texture and rise.
Conclusion
Raspberry White Chocolate Streusel Muffins are a delightful combination of fruity brightness, creamy sweetness, and buttery crunch. Easy to prepare and perfect for any occasion, these muffins bring bakery-quality flavor straight to your kitchen.
Raspberry White Chocolate Streusel Muffins are soft, bakery-style muffins bursting with juicy raspberries and creamy white chocolate, finished with a buttery crumb topping. These raspberry white chocolate muffins are perfect for breakfast, brunch, or a sweet snack, delivering the ideal balance of tart fruit, rich chocolate, and crisp streusel.
Ingredients
For the Muffins:
2 cups all-purpose flour
¾ cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
¾ cup milk
½ cup unsalted butter, melted
1 teaspoon vanilla extract
1 ½ cups fresh or frozen raspberries (do not thaw if frozen)
¾ cup white chocolate chips or chunks
For the Streusel Topping:
½ cup all-purpose flour
⅓ cup brown sugar
¼ cup cold unsalted butter, cubed
Pinch of salt
Instructions
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract until smooth.
Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
Carefully fold in raspberries and white chocolate chips.
Divide batter evenly among muffin cups, filling each about ¾ full.
Prepare streusel by combining flour, brown sugar, salt, and cold butter. Use fingers or a fork to blend until crumbly.
Sprinkle streusel generously over each muffin.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Toss raspberries lightly in flour before folding in to prevent sinking.Keep streusel butter cold for the best crumb texture.Avoid overmixing to maintain a soft, tender crumb.Add 1 teaspoon lemon zest for a bright citrus boost.
