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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
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