Raspberry White Chocolate Muffins

I made basic muffins the other day with white chocolate chunks in them. I didn’t put any raspberry in them because I wanted pure, unadulterated, white chocolate bliss. They were pretty similar to the blueberry muffins just lest tangy and a bit finer of a crumb. Again, it made about 18 muffins. And I used the “quick” method of melting the butter rather than creaming it. Also, this muffin recipe can easily be adapted to include other ingredients, just play with the sugar depending on what you add and how sweet you want the muffins.


  • 3 c all-purpose flour
  • 1 T baking powder
  • 1/2 t baking soda
  • 1/2 t table salt
  • 10 T unsalted butter, melted
  • 1 c sugar
  • 2 large eggs
  • 1.5 c plain low-fat yogurt
  • 1 c frozen raspberries
  • 3/4 c chopped white chocolate (or chips)
  • Vegetable cooking spray or additional unsalted butter for muffin tins
  1. Adjust oven rack to lower middle position and heat oven to 375F. Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter (or use muffin cups).
  2. Mix sugar, flour, baking powder, baking soda, and salt in medium bowl; set aside.
  3. Mix butter and eggs until frothy, then combine with yogurt.
  4. To mix batter, alternate between dry and wet ingredients, in 2-3 batches. (i.e. Combine 1/3 dry ingredients with 1/3 wet ingredients, mix lightly, then repeat 2 times.)
  5. When batter is mixed, fold in raspberries and white chocolate to incorporate.
  6. Divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes.
  7. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.