Raspberry Muffins

Scrumptious homemade muffins that are loaded with white chocolate chips, juicy raspberries and topped with a sweet glaze. These Raspberry Muffins are tender, moist and delicious perfect for breakfast, brunch or an afternoon snack.

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Muffins are one of my kids favorite breakfasts or snacks and I love making them homemade ones. I grew up on the packet muffin mix, but it’s so easy to make them for scratch because they use pantry staples.

They love the pop of color in these easy Raspberry Muffins with the pink glaze. I love that I can use fresh or frozen raspberries so I can always be prepared to make them when they request them.

Why this recipe works:

• Use fresh or frozen raspberries so you can always have them on hand.
• Light, fluffy muffins that melt in your mouth.
• Fun pop of color from the pink glaze.

Ingredients Needed

• All-Purpose Flour
• Salt
• Sugar
• Baking Powder
• Eggs
• Milk
• Vanilla
• Vegetable Oil
• White Chocolate Chips
• Fresh or Frozen Raspberries
• Confectioner’s Sugar
• Pink food coloring (optional)

Steps to Prepare

• Prep – Preheat oven to 375 degrees F. Great a muffin pan with non-stick spray or place paper liners in muffin tin.
• Whisk – In a medium-sized bowl whisk flour, salt, sugar and baking powder. Set the bowl aside.
• Mix – In the bowl of your stand mixer, mix together the eggs, milk, vanilla and oil until combined. Add flour mixture until just combined. Don’t over mix. Fold in the chocolate chips and frozen raspberries. Fill each muffin tin about 3/4 full.
• Bake – Place muffin tin in preheated oven and bake muffins for 22-25 minutes or until golden.
• Cool – Remove the muffin pan from the oven and place on a cooling rack. Let the muffins cool for 5 minutes before inverting the muffins onto the cooling rack to cool more.
• Top – Once muffins are still slightly warm, prepare the glaze. Whisk together sugar and milk until smooth. I drizzled about half of the glaze over the muffins and added 1 drop of pink food coloring to the remaining glaze and mixed it well. Drizzle pink glaze over the muffins as well. Let sit for 5-10 more minutes or until glaze is set. Enjoy!

Expert Tips

• Don’t Overmix – Stir the batter just until everything is incorporated. It’s ok if it’s not perfectly smooth. If you overmix it the muffins will be tough instead of light and fluffy.
• Fold Raspberries – Gently fold in raspberries which will also help give you light and fluffy muffins. It will also help to not squish the raspberries!
• Fresh or Frozen Raspberries – Both will work in this recipe. You can also substitute it for another berry!
• Glaze – You can thicken this by adding more confectioner’s sugar or thin it out with more milk, just make the thickness to your preference.
• Pink Glaze – Adding the pink food coloring to the some of the glaze is completely optional. It’s just a fun pop of color to the muffins!

Don’t love the glaze? Use this crumb topping recipe from these Banana Muffins!

More Muffins!

• Fresh blueberries make these delicious Blueberry Muffins delicious.
• Love Chocolate? Try Chocolate Zucchini Muffins loaded with cocoa and chocolate chips.
• If you have ripe bananas try this Banana Chocolate Chip Muffins that are always a hit and freeze great.

Try it and love it? Rate it, please! Seriously though, a five-star rating below will make my day!

If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

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5 from 5 votes

White Chocolate Chip Raspberry Muffins

White Chocolate Chip Raspberry Muffins -  Scrumptious Homemade Muffins studded with White Chocolate Chips, Juicy Raspberries and finished with a Sweet Glaze.

Prep:15 mins

Cook:25 mins

Total:40 mins

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Ingredients

Muffins

• ▢ 2 1/2 c. all-purpose flour
• ▢ 1/2 tsp salt
• ▢ 1/2 c. sugar
• ▢ 2 1/2 tsp baking powder
• ▢ 2 large eggs
• ▢ 1 1/4 c. milk
• ▢ 1 tsp vanilla
• ▢ 1/3 c. vegetable or canola oil
• ▢ 1 c. white chocolate chips
• ▢ 1 c. raspberries frozen or fresh

Glaze

• ▢ 1 c. confectioner's sugar
• ▢ 2 Tbsp milk
• ▢ pink food coloring optional

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Instructions

• Preheat oven to 375 degrees F. Grease a muffin pan with shortening or line with paper liners.
• Whisk together flour, salt, sugar and baking powder. Set the bowl aside.
• In the bowl of your stand mixer, mix together the eggs, milk, vanilla and oil until combined. Add flour mixture until just combined. Don't over mix. Fold in the chocolate chips and frozen raspberries. Fill each muffin tin about 3/4 full.
• Bake muffins for 22-25 minutes or until golden. Remove the muffin pan from the oven and place on a cooling rack. Let the muffins cool for 5 minutes before inverting the muffins onto the cooling rack to cool more.
• Once muffins are still slightly warm, prepare the glaze. Whisk together sugar and milk until smooth. I drizzled about half of the glaze over the muffins and added 1 drop of pink food coloring to the remaining glaze and mixed it well. Drizzle pink glaze over the muffins as well. Let sit for 5-10 more minutes or until glaze is set. Enjoy!

Tips

• Don’t Overmix – Stir the batter just until everything is incorporated. It’s ok if it’s not perfectly smooth. If you overmix it the muffins will be tough instead of light and fluffy.
• Fold Raspberries – Gently fold in raspberries which will also help give you light and fluffy muffins. It will also help to not squish the raspberries!
• Fresh or Frozen Raspberries – Both will work in this recipe. You can also substitute it for another berry!
• Glaze – You can thicken this by adding more confectioner’s sugar or thin it out with more milk, just make the thickness to your preference.
• Pink Glaze – Adding the pink food coloring to the some of the glaze is completely optional. It’s just a fun pop of color to the muffins!
• Don’t love the glaze? Use this crumb topping recipe from these Banana Muffins!

Nutrition Information

Calories: 250kcal (13%), Carbohydrates: 37g (12%), Protein: 4g (8%), Fat: 9g (14%), Saturated Fat: 6g (38%), Cholesterol: 24mg (8%), Sodium: 100mg (4%), Potassium: 162mg (5%), Fiber: 1g (4%), Sugar: 21g (23%), Vitamin A: 65IU (1%), Vitamin C: 2.1mg (3%), Calcium: 81mg (8%), Iron: 1.1mg (6%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.