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White Chocolate Raspberry Muffins

ByVera Hours
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These white chocolate raspberry muffins are light, fluffy, and just sweet enough. They have an amazingly soft centers, juicy berries and little pops of creamy white chocolate in every bite. They feel bakery-style, but they’re made with simple swaps that keep things lighter and balanced. Easy to make. Easy to love.

A white plate holds several raspberry muffins stacked on top of each other, with two fresh raspberries and a few white chocolate chips placed in front of the muffins.

This is one of those recipes that works all year. Fresh raspberries in spring and summer. Frozen raspberries straight from the freezer in colder months. They’re great for weekend baking, brunch spreads, or a quick weekday breakfast that doesn’t feel heavy.

Muffins are such a great and low cal snack to have on hand. They are so versitle and you can add protein powder to add some more protein like these Banana Protein Muffins or if you love a different fruit otions then check out these Strawberry Mini Muffins.

Recipe Summery

  • 🍽️ Course: Breakfast or a Snack
  • ⏱️ Cooking Time: 18-22 minutes
  • 🍴 Servings: 12
  • 🧄 Flavor Profile: Sweet, creamy, lightly tangy
  • 🍚 Best Served With: Fresh fruit or Greek yogurt
  • 🧊 Make Ahead?: Yes, great for meal prep

Why You’ll Love This Recipe

These muffins are light but still feel like a real treat. The Greek yogurt keeps them tender, and the raspberries give you that bright pop without needing extra sugar. Plus, they’re easy to prep and great for grab-and-go mornings.

Ingredients

Eleven labeled baking ingredients on a white surface: Swerve sweetener, melted butter, vanilla extract, flour, eggs, salt, baking soda, Greek yogurt, milk, baking powder, raspberries, and white chocolate chips.

Recipe Tips

  • For bakery-style tops, sprinkle a few extra white chocolate chips on the batter right before baking. It adds texture without extra work.
  • If the batter turns slightly pink, that’s normal. Folding gently helps keep the raspberries from bleeding too much.
  • These muffins bake best when the batter isn’t overmixed. A few small lumps are totally fine.
A white plate holds a stack of golden-brown muffins with pieces of raspberry and white chocolate. Two fresh raspberries and a few white chocolate chips are placed in front of the plate on a marble surface.
A plate stacked with several golden-brown muffins containing visible pieces of raspberries and white chocolate chunks, with a bowl of fresh raspberries in the background.

White Chocolate Raspberry Muffins

Light and fluffy white chocolate raspberry muffins made with Greek yogurt and lighter ingredients. Soft, tender, and just sweet enough for breakfast, snacks, or meal prep.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12
Calories 119 kcal

Equipment

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup Swerve sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup plain Greek yogurt
  • ½ cup milk
  • ½ cup Low fat unsalted butter melted and slightly cooled
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup fresh or frozen raspberries if frozen, do not thaw
  • ¾ cup Lily’s white chocolate chips

Instructions
 

  • Step 1: Preheat oven then line a muffin tin with paper liners or lightly grease. In a large bowl, whisk together the flour, Swerve sugar, baking powder, baking soda, and salt.
    A glass mixing bowl with flour and sugar in the center, surrounded by white chocolate chips, raspberries, eggs, melted butter, vanilla extract, milk, sour cream, and a small whisk on a white surface.
  • Step 2: In a separate bowl, whisk the Greek yogurt, milk, melted butter, eggs, and vanilla until smooth.
    A glass bowl of flour, a metal whisk, a measuring cup with beaten eggs and melted butter, a small bowl of raspberries, and a small bowl of white chocolate chips are arranged on a white surface.
  • Step 3: Add the wet ingredients to the dry ingredients. Stir gently just until combined. Do not overmix.
    A glass mixing bowl with pale batter sits on a white surface. Next to it are two small glass bowls, one containing fresh raspberries and the other filled with white chocolate chips. A spatula rests in a separate bowl.
  • Step 4: Gently fold in the raspberries and white chocolate chips.
    A glass bowl filled with batter, white chocolate chips, and raspberries, with a white spatula resting in the bowl. A smaller bowl with extra white chocolate chips sits nearby on a white surface.
  • Step 5: Divide batter evenly into 12 muffin cups. Bake for 18 to 22 minutes until lightly golden and a toothpick comes out clean.
    A metal muffin tray holds 12 unbaked muffins with white chocolate chips and berry pieces on top. A small clear glass bowl with additional white chocolate chips sits nearby on a white surface.
  • Step 6: Allow muffins to cool fo 5 minutes in the pan, then transfer to a rack. Serve and enjoy.
    A muffin tray containing twelve evenly baked muffins with visible white chocolate chips and raspberry pieces, placed on a plain white surface.

Notes

  • Use a cookie scoop to divide the batter evenly.
  • Let muffins cool fully before storing to avoid condensation.
  • Add a few raspberries on top for a bakery-style look.
  • Rotate the pan halfway through baking if your oven runs uneven.
Storage Directions
  • Refrigerator: Store muffins in an airtight container for up to 5 days.
  • Freezer: Freeze completely cooled muffins for up to 2 months. Thaw overnight in the fridge.
  • Reheat: Warm in the microwave for 15 to 20 seconds, or until just heated through.
  • Make Ahead: These are perfect for making ahead and storing for quick breakfasts all week.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Calories: 119kcalCarbohydrates: 30gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 30mgSodium: 249mgPotassium: 103mgFiber: 1gSugar: 2gVitamin A: 65IUVitamin C: 3mgCalcium: 92mgIron: 1mg
Keyword White Chocolate Raspberry Muffins
Tried this recipe?Let us know how it was!

Serving Suggestions

  • Breakfast: Pair one muffin with my Protein Coffee for a balanced, grab-and-go breakfast. The protein helps keep things filling while the muffin adds just the right amount of sweetness.
  • Brunch: Serve alongside my Brunch Charcuterie Board for an easy spread that feels fun but still light. These muffins add something sweet without tipping the balance.
  • Snack: Enjoy a Raspberry and white chocolate muffin with a small bowl of fruit and a scoop of my Whole Milk Ricotta Cheese. Simple, satisfying, and not overdone.
  • Dessert: Finish a lighter dinner with one muffin and a few Frozen Chocolate Dipped Strawberries. It’s sweet, portion-aware, and hits the spot without feeling heavy.
A plate with several raspberry and white chocolate muffins, with a bowl of fresh raspberries and scattered white chocolate chips nearby on a marble surface.

Recipe FAQs

Can I use frozen raspberries?

Yes. Use them straight from the freezer and do not thaw to avoid excess moisture.

Can I swap the sweetener?

You can use another granulated sugar substitute, but the texture may change slightly.

Do these muffins taste low calorie?

No. They’re soft, sweet, and satisfying without feeling heavy.

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