White Chocolate and Raspberry Muffins

Are muffins bread or cake?

While both are baked pastry products, muffins are actually classified as quick bread.

Muffins are served for breakfast or snack. On the other hand, cakes are sweeter and are usually served as desserts.

❤️ Why You’ll Love This Recipe

You and your family will surely love the tender vanilla muffins with pops of creamy white chocolate and sweet-tart raspberries. What’s more is that:

• The instructions are very easy to follow, even for beginners.
• Your freshly baked muffins will be ready in under an hour, total time.
• There’s no special equipment needed; you can make it without using an electric mixer.
• The white chocolate muffins freeze well—great for food prep!

Make sure to bookmark this muffin recipe because once you try it, you’ll surely go back to it! You might also want to check out these delectable blueberry oat muffins.

🥘 Ingredients

The ingredients you’ll need to make this recipe are simple and easily accessible from your local grocery store.

• All-purpose Flour: The gluten content of the AP flour gives just the right structure and support for the muffins to hold their shape. But if you want your muffins to be more on the tender crumb side, you can use self-rising flour.
• Olive Oil: Aside from it being better for the heart that regular cooking oil, it also keeps the muffins extra moist. 
• Ricotta Cheese: The protein and fat in ricotta cheese adds an incredible richness and creaminess to the muffins.
• Eggs: Want to know how to spot fresh eggs? Test them by putting them in a bowl of water. Fresh eggs will sink to the very bottom and lay sideways.
• Milk: Best to use whole milk for the best flavor and texture.
• Raspberries: Fresh raspberries are firm, plump, and have a deep red color. Avoid ones that feel mushy and have discoloration—those ones are old.

See recipe card for quantities.

🔀 Substitutions

Raspberries: If fresh ones are not in season, you can use frozen raspberries. Thaw them first and drain the excess liquid. Use the same amount as fresh ones.

Ricotta cheese: If you can’t find ricotta cheese, the closest alternative you can get is mild cottage cheese. Cottage cheese has lower calories than ricotta, so if you’re counting calories, it’s a better choice.

🌈 Variations / Options / Add-Ins

Here are ways to customize your homemade muffins:

• Berries: You can easily switch the raspberries for strawberries, blueberries, blackberries, or any berry. You can also use a combination of these for a more festive look.
• Crunch: Love some crunch in your muffins? Toss in some nuts! Walnuts, pecans, or sliced almonds would work. I recommend toasting them for a few minutes to help the aroma come out.

Also check out this blueberry muffin recipe that you can make using an air fryer!

🥄 Equipment Needed / Helpful Tools

You will need only a few basic tools to make these delicious white chocolate ricotta muffins.

• Wire whisk or mixer: There’s no creaming involved, so you can definitely do this by hand using a wire whisk. But if you have an electric mixer, that would definitely make the job easier!
• Muffin pan and muffin liners: Even with the best quality 12-cup muffin pan, you should also use muffin liners to prevent the batter from sticking.
• Wire rack: To cool the muffins properly. Cooling racks help air circulate around the muffins which help them develop the best texture.

🔪 How to Make White Chocolate and Raspberry Muffins

As promised, the instructions are very easy to follow, so even beginner homemakers and bakers can follow it.

Step 1: Prepare

Preheat the oven to 400°F. Line a muffin tin with muffin liners and set aside. For the muffin liners, you can use either paper cases or reusable silicon liners.

Step 2: Combine dry ingredients

In a bowl, whisk together the flour, baking powder and salt. Set aside.

Step 3: Combine wet ingredients

The ingredients will be easier to incorporate if they’re at room temperature.

Beat together the oil, sugar, and ricotta cheese until light and fluffy, about 2 minutes. Add the eggs and vanilla extract; beat until combined.

Step 4: Mix wet and dry ingredients

Stir in the flour mixture until combined, then stir in the milk until completely incorporated. Do not overmix.

Step 5: Fold in the chocolate and raspberries

Stir in the white chocolate chips.

Toss the raspberries in the reserved flour to coat completely, then gently fold into the muffin batter.

Step 6: Scoop the batter

Portion out the muffin batter into the prepared muffin liners, up to ¾ full.

Step 7: Bake the muffins

Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden. Serve and enjoy your homemade muffins!

🍽️ Serving Suggestions

Personally, I like to take a bite as soon as they come out of the oven and are cool enough! But they’re great, too, served with Amish Baked Oatmeal or a Fruit Berry Salad.

👩‍🍳 Pro Tips

To help ensure that you get phenomenal bakery-style muffins, here are some must-know tips!

• Taste the raspberries. If they are sour, just toss them in some sugar and they’ll be good to use.
• Keep the ingredients at room temperature before baking. They’ll be easier to combine and bake evenly. 
• Sift the dry ingredients. This will break up any clumps especially if your ingredients have been tightly packed in a bag or storage container. 
• Use an ice scream scoop to portion. It’ll be easier to make the portions even, and uniformly sized muffins would look pretty on a plate!
• Do not overmix. Otherwise, the muffins will be tough. Mix them just until combined.

❓ Recipe FAQs

🙏 Pairing

These are my favorite dishes to serve with White Chocolate and Raspberry Muffins: