Raspberries and chocolate are such a wonderful combination.  It must be something about the tartness of the raspberries with the smooth and silky taste of chocolate! Especially white chocolate!  Why don’t you give this recipe a try?
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  • 1⁄4 cup butter, softened

  • 1⁄2 cup sugar

  • 1 tablespoon sugar

  • 1 large egg

  • 1 cup milk

  • 1 teaspoon vanilla extract

  • 1 tablespoon baking powder

  • 2 cups flour

  • 1 tablespoon flour

  • 8 ounces white chocolate, chopped

  • 1⁄2 cup fresh raspberries


Preheat oven to 350 degrees.

Grease 12 standard-size muffin cups, or line with paper wrappers.

In a medium bowl, using an electric mixer on medium speed, cream together the butter and sugar until smooth.

Add the egg, milk, and vanilla; blend well.

In a large bowl, combine the baking powder, 2 cups of the flour, and the white chocolate; whisk to combine.

Gradually add to the butter mixture; stirring just until combined.

Gently fold in the raspberries–the batter will be slightly lumpy.

Fill the muffin cups 3/4 full of batter.

Bake 20 minutes or until a toothpick inserted in center comes out clean.

Allow to cool slightly in the pan, then remove to a wire rack.

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