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5 from 1 vote

Raspberry White Chocolate Chip Muffins

These Raspberry White Chocolate Chip Muffins are made with whole wheat flour, fresh raspberries, buttermilk and plenty of chocolate chips. They are fluffy, creamy and delicious, perfect for a quick bite in the morning or an afternoon snack.
Prep Time15 mins
Cook Time29 mins
Total Time44 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 6 jumbo muffins
Calories: 421kcal
Author: Trang


For the muffin:

  • 1 1/4 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 4 oz unsalted butter – soften at room temperature
  • 1/2 cup granulated sugar
  • 1 large egg – room temperature
  • 1/2 cup buttermilk – room temperature
  • 1 teaspoon pure vanilla extract
  • 1/3 cup white chocolate chips
  • 1 and 1/2 cup fresh raspberry (about 36 raspberries)

For the streusel topping:

  • 2 tablespoon granulated sugar
  • 2 tablespoon all-purpose flour
  • 1 tablespoon unsalted butter – cold (0.5 oz)


  • Leave butter out on the counter a few hours before you start baking to soften.
  • Let the egg and buttermilk come to room temperature as well.
  • Preheat oven to 375°F.
  • Line a jumbo muffin pan with jumbo paper liner or parchment paper fashioned into muffin liner.
  • Make the streusel first, add sugar and flour to a small bowl and whisk to combine. Cube the cold butter and add to the flour mixture. Use a fork to cut the cold butter into the flour mixture until it resembles coarse crumbs. Keep in the refrigerator until ready to use.
  • To make muffin batter, mix together whole wheat flour, salt, baking powder and baking soda in small mixing bowl and set aside.
  • Mix butter milk and vanilla extract in a small measuring cup and set aside.
  • Add the soften butter and sugar in a medium mixing bowl and beat with the paddle attachment until fluffy.
  • Add the egg to the butter mixture, and beat until combine.
  • With the mixer on low speed, gradually add the flour mixture and buttermilk alternately, starting and ending with flour. So, add a third flour mixture, then half of the buttermilk, then a third flour mixture, then the rest of the buttermilk, and then the rest of the flour mixture, scraping the side of the bowl as necessary.
  • Once all the flour is incorporated, add white chocolate chip and stir to distribute evenly.
  • Use an ice cream scoop to divide batter evenly in the prepared muffin pan, do this in 3 steps, alternate each step with raspberries. First, add a little bit of batter to cover the bottom of each cup. Then add 3 raspberries, cover the raspberries with another layer of batter, add 3 more raspberries, then add the rest of the batter on top.
  • Sprinkle about 1 tablespoon of the streusel over the top.
  • Bake 29 minutes until an inserted toothpick in the center comes out clean.


1. For the streusel, don’t mix it too much that it becomes a paste rather than crumbs. The large crumb size should be about half a pea.
2. I use a stand mixer fitted with the paddle attachment for this recipe but the instructions should also work if you want to make this by hand with a whisk or with an electric hand mixer.
3. Store in an airtight container on the counter for up to 3 days.


Serving: 141g | Calories: 421kcal