If you love bakery-style muffins that strike the perfect balance between indulgent and fruity, you’re in for a treat! These Raspberry White Chocolate Muffins are bursting with juicy berries, creamy pockets of white chocolate, and topped with a buttery macadamia nut streusel that adds a delicious crunch and richness in every bite.
Whether you’re baking for a weekend brunch, a cozy coffee break, or just because 🤷🏻♀️– these muffins are simple to make and truly delightful to eat. I tested them a few times and even served them at a BBQ we hosted, alongside my amazing miso banana cake. My coworkers can attest: they are delicious!
✨Trang’s Recipe Highlights
- FLAVOR: Bright, tart raspberries meet the sweet creaminess of white chocolate, while the macadamia streusel adds a buttery, toasty finish.
- TEXTURE: These white chocolate raspberry muffins are soft and tender on the inside, thanks to yogurt, with golden domed tops and a crisp, nutty streusel that adds contrast and depth.
- EASE: No mixer needed! Both the batter and streusel come together in a couple mixing bowls, and are a quick toss-together. Perfect for casual weekend baking or a make-ahead treat.
Everything you’ll need
If you want to skip ahead, the complete list of ingredients with quantities and step-by-step instructions are in the recipe card, as always. Pictured below are all the ingredients you need for these raspberry white chocolate muffins.
Why use frozen raspberries
If you prefer fresh raspberries, you can use them in this recipe just fine. However, they are delicate and can get smashed easily when folding into the muffin batter, especially because this batter is very thick. So I learned from Smitten Kitchen in her raspberry streusel muffin post that freezing them ahead of time works wonders! They don’t get smashed and bleed in your batter.
I only tested this recipe with fresh raspberries that had been frozen the night before, but frozen raspberries from the frozen section should work just the same.
To freeze fresh raspberries, I wash them and lay them out on a kitchen towel to dry completely, then I place them in a tupperware and freeze overnight. As long as they are completely dry, they shouldn’t stick to each other in the freezer.
The macadamia streusel
When you’re adding the macadamia streusel on top of the batter for baking, you may hesitate to use all of it because it is quite a lot of streusel. But don’t skimp, the crunchy buttery streusel is what takes these muffins from ordinary to extraordinary! Use all of it, generously, try your best to make a tall mount on top of each muffin.
💡 Try this macadamia streusel on my banana muffins or blueberry muffins to add a tropical flair to your breakfast lineup!
Temperature trick for bakery-style muffins
To get those beautiful tall, bakery-style muffin tops, we use a two-temperature baking method for these raspberry and white chocolate muffins. Starting at a higher temperature – 425°F for the first 10 minutes – helps the muffins rise quickly and encourages better browning.
I’ve found that baking them at a lower temperature the whole time, or only using the high heat for 5 minutes, doesn’t give the same golden exterior. But going over 10 minutes at 425°F can lead to overly browned muffins.
After that initial burst of heat, we lower the oven to 350°F to let the centers bake through gently without overcooking the tops.
Handle the Heat has a comprehensive post on all the tips and tricks for baking bakery-style muffins if you’re interested to learn more.
Hungry for more?
Raspberry and White Chocolate Muffin Recipe
Equipment
Ingredients
For white chocolate and raspberry muffins
- 4 oz unsalted butter, melted and slightly cooled, 113 g
- ⅔ cup granulated sugar, 133 g
- 1 large egg, room temperature
- ½ cup plain yogurt, 120 g
- 1 teaspoon pure vanilla extract
- 1 ½ cup all-purpose flour, 200 g
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ⅓ cup white chocolate, roughly chopped, 58 g
- 1 ½ cup raspberries, frozen, 187 g
For macadamia streusel
- ¼ cup granulated sugar, 50 g
- ½ cup all-purpose flour, 67 g
- 2 oz unsalted butter, cold, 57 g
- ½ cup macadamias, raw or roasted and unsalted, roughly chopped, 67 g
Instructions
- Prepare the streusel – Whisk together flour and sugar in a small mixing bowl. Add the cold cubed butter to it and press the butter into flat pieces with the tips of your fingers. The streusel should resemble slightly wet sand. Toss in the chopped macadamias and freeze or refrigerate until ready to use.¼ cup granulated sugar, ½ cup all-purpose flour, 2 oz unsalted butter, ½ cup macadamias
- Preheat the oven and prepare your muffin pan – Set the oven rack in the middle of the oven and preheat to 425°F. Line your muffin pan with cupcakes liners and set aside.
- Prepare wet ingredients – Add cooled melted butter and granulated sugar to a medium mixing bowl, and beat with a whisk until thoroughly combined. Add the remaining wet ingredients, egg, yogurt and vanilla extract, and beat again until smooth.4 oz unsalted butter, ⅔ cup granulated sugar, 1 large egg, ½ cup plain yogurt, 1 teaspoon pure vanilla extract
- Prepare dry ingredients – In a smaller mixing bowl, sift together flour, baking soda and baking powder. Then stir in the salt until everything is evenly distributed. Add the dry ingredients to the wet ingredients, fold gently with a spatula until combined. You may still see traces of flour remaining, that’s okay.1 ½ cup all-purpose flour, ¼ teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon kosher salt
- Add chocolate and raspberries – Add chopped white chocolate along with frozen raspberries and fold into the muffin batter as best as you can until evely distributed. TIP: the batter is very thick and may be a bit difficult to incorporate the mix-ins, this is why we use frozen raspberries so they don’t get crushed in this step.⅓ cup white chocolate, 1 ½ cup raspberries
- Bake – Divide batter evenly among 12 lined muffin cups, top generously with the cold macadamia streusel you made earlier, and bake in the preheated oven at 425°F for 10 minutes. Lower the oven temperature to 350°F, and continue baking for approximately 12-13 minutes. A toothpick inserted into the center of the muffins should come out clean with just a few crumbs attached when they are done.
- Cool – Remove from the oven and let cool to the touch on a wire rack before removing the muffins from the pan.
Notes
- Type of macadamias: I typically buy raw macadamias in bulk, so that’s what I used. But either raw or roasted and unsalted macadamias will work for these muffins. I don’t recommend using roasted and salted macadamias since they will make the streusel too salty.
- Yogurt substitution: any type of yogurt should work, traditional or Greek. Sour cream and buttermilk can be substituted.
- Don’t thaw frozen raspberries: I used fresh raspberries that had been frozen the night before. You can feel free to use frozen raspberries, no need to thaw them.
- Use cupcake liners: highly recommeneded! I tested this recipe once without cupcake liners and it was a mess to get the muffins out of the pan, don’t make the same mistake!
- Storage: you can keep these raspberry white chocolate muffins covered at room temp for a couple of days, or in the fridge for up to a week. You can also freeze leftovers for up to 3 months. If frozen, thaw completely before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Great recipe. Fluffy, soft and easy to make. The perfect start to my morning.
Oh so fluffy they are!