White chocolate raspberry muffins

White chocolate raspberry muffins - Lilie Bakery

Fruity and puffy muffins: White chocolate raspberry muffins ! We prepare these soft and delicious muffins at home just like in the bakery, with fresh raspberries and white chocolate chips. A recipe that is easy to make and accessible to everyone…

What you will like about these raspberry white chocolate muffins

  • flavors : the tangy-sweet mixture of raspberry and white chocolate…
  • texture : very soft and plump white chocolate raspberry muffins, a pleasure to bite into their dome!
  • difficulty level : the recipe is very simple to prepare, no need for special equipment except a muffin tin for cooking. I also use paper boxes which I put in the bottom of the mold, to facilitate unmolding and tasting afterwards. But if you prefer, you can bake directly in the mold, without a case.
Easy white chocolate raspberry muffins - Lilie Bakery

Details of the recipe ingredients

  • raspberries : I use fresh raspberries for this recipe because they don't release water into the muffin batter. This is really what I recommend. If, however, you only have frozen raspberries, then you can incorporate them but still frozen (no prior defrosting).
  • White chocolate : I chose white chocolate chips that can be found in the pastry section of supermarkets. It is entirely possible to chop a chocolate bar yourself if you want large pieces of chocolate to taste.
  • eggs/milk : these ingredients must be at room temperature for the recipe for white chocolate raspberry muffins. This allows you to have a very soft texture as we like.

How to make white chocolate raspberry muffins?

  1. We first mix the dry ingredients
  2. We then quickly mix the wet ingredients
  3. On gradually incorporate dry ingredients in wet ingredients
  4. We add lastly the raspberries and chocolate chips
  5. We let relax dough
  6. We garnish the with the dough
  7. We bake white chocolate raspberry muffins
  8. We let warm before unmolding on a rack

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

My advice for making your white chocolate raspberry muffins a success

  • the resting time of the dough is imperative if you want plump white chocolate raspberry muffins: this allows the moisture in the dough to be absorbed by the flour, which causes better swelling in the oven.
  • leave empty space between each box in the mold : the hot air from the oven circulates better for cooking the muffins, and they do not stick to each other during cooking.
  • fill your muffin cups well to the top : this is how we obtain muffins which slightly overflow from their cases, like those we buy in a bakery.
  • the cooking temperature is very high at the beginning then we lower it : the temperature shock allows rapid rising from the start, with the creation of the dome of the muffins, they cook well afterwards.

How to store these raspberry muffins?

These white chocolate raspberry muffins can be stored at room temperature, in an airtight container up to 4-5 days or refrigerate for up to 1 week. 

You can also freeze them to enjoy it longer. To do this, I advise you to wrap them individually in cling film then place them in an airtight container in the freezer. They can be kept for up to 3 months.

To defrost them, simply let them come to room temperature. You can also microwave in short intervals until they are at the right temperature.

White chocolate raspberry muffins recipe - Lilie Bakery

Other recipes to try

If you like easy-to-prepare fruity recipes, I advise you to take a look at these other recipes from the blog:

If you make these white chocolate raspberry muffins, don't hesitate to rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful muffins!

White chocolate raspberry muffins recipe - Lilie Bakery
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5 on 6 votes

Raspberry White Chocolate Muffins

Well puffed and fruity muffins with a good raspberry taste, with chocolate chips for indulgence…
Prep time20 minutes
Cook time28 minutes
Break30 minutes
Total1 time 18 minutes
Recipe type: Dessert, Snack
Cuisine: American
Keyword: Muffins
Yield: 11 Muffins


  • 360 g flour T55
  • 3 cc shaved baking powder
  • 0,5 cc salt
  • 180 g granulated sugar
  • 2 large eggs at room temperature
  • 2 cc natural vanilla extract
  • 180 g whole milk at room temperature
  • 60 g vegetable oil (sunflower, rapeseed, etc.)
  • 60 g warm melted sweet butter
  • 250 g fresh raspberries
  • 200 g white chocolate chips


  • In a bowl, mix the flour, powdered sugar, baking powder and salt.
  • In another container, quickly mix the eggs, milk, oil, melted butter and vanilla.
  • Incorporate the dry ingredients into the liquid ingredients in three batches, using a whisk to start then a spatula when the dough thickens. Do not mix more than necessary: ​​just enough to no longer see any flour.
  • Finally add the raspberries and white chocolate chips, taking care to keep a little of each for decoration.
  • Let the dough rest as is, at room temperature for 30 minutes. This will allow the muffins to rise nicely.
  • Preheat the oven to 220° traditional heat. Cooking is done in two batches. Place 6 paper cases in your muffin tin, leaving empty space between each (hot air needs to circulate for better baking).
  • Using an ice cream scoop to make it easier, fill each box with dough to the top (see my photo). Finally add a few raspberries and a few sprinkles on top. Sprinkle with a little brown sugar.
  • Bake first for 7 minutes at 220° then reduce to 180° without opening the oven door, for a duration of 20-22 minutes. This varies depending on the oven. The muffins should be nicely browned. You need to test for good cooking using a wooden pick: if it comes out dry or with a few crumbs then it is cooked.
  • Wait 15 minutes before unmolding the muffins, placing them on a rack to cool.


These white chocolate raspberry muffins will keep at room temperature, in an airtight container for about 4-5 days or in the refrigerator for up to 1 week. 
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
30th May 2024
28th June 2024



  1. Reply


    13th June 2024

    Looking forward to testing I will tell you, thank you again

    • Reply

      Lilie bakery

      15th June 2024

      My pleasure ! I hope you like them :) See you soon

  2. Reply


    14th June 2024

    hello, a little advice, would I have the same result by replacing the sugar with PUR VIA special pastry, thank you in advance

    • Reply

      Lilie bakery

      15th June 2024

      Hello Danielle, so I don't know this product at all. So it's difficult to answer you. However, you can test it yourself – perhaps by reducing it a little? I don't know... :) See you soon

  3. Reply


    21th June 2024

    5 stars
    Thank you for this recipe, I tried it last night and it was perfect!

    • Reply

      Lilie bakery

      July 3, 2024

      Thank you very much Soso! I'm glad you like these muffins, see you soon :)

  4. Reply


    26th June 2024

    5 stars
    Another recipe tested and adopted! The muffins were de-voured! THANKS !

    • Reply

      Lilie bakery

      26th June 2024

      Oh thank you very much Fanny! I am delighted about it ! See you soon :)

  5. Reply


    30th June 2024

    5 stars
    These muffins are delicious! Do you think I could make these in a cake pan?
    If yes, what would be the size and cooking time?
    The thank you box

    • Reply

      Lilie bakery

      July 3, 2024

      Hello Carole, so to answer your question, I advise you not to make them in a round family mold: you will not have at all the same texture in the end, nor the same rise. They are designed to be presented in individual muffin format: golden on the outside and soft on the inside. See you soon :)

  6. Reply


    July 5, 2024

    5 stars
    Another great recipe!!

    • Reply

      Lilie bakery

      July 16, 2024

      Thank you very much Myriam for your feedback! See you soon :)

5 from 6 votes (2 ratings without comment)


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