Raspberry White Chocolate Chip Muffins are my perfect cream cheese muffins (if I may say so myself) with added raspberries and white chocolate chips, topped with a buttery, crumbly topping. They are so tender, creamy, and flavorful! I will grab one for breakfast or for a sweet treat any time of the day! If you prefer a darker chocolate flavor, you will love my Raspberry Chocolate Muffins, made with semi-sweet chocolate chunks.
Ingredients & Substitutions
- Cream Cheese: There is something special and wonderful about blending cream cheese with butter. It makes the muffins super soft and moist!
- Butter: I used unsalted butter for both the muffin batter and the crumb topping. It gives me more control over the salt added to the recipe. If you are using salted butter, you may want to lessen the amount of salt.
- Cake Flour: Cake flour is important in these muffins for a tender crumb and a soft, delicate bite! If you don’t have any on hand, make homemade cake flour to use.
- Buttermilk: If you don’t have any buttermilk on hand, make your own! Just a couple of tablespoons adds a lot of moisture to the muffins!
- Raspberries: When raspberries are in season, I like to use fresh berries. But, you can use frozen raspberries, too, that are thawed and drained.
- White Chocolate Chips: For the best results, use high-quality white chocolate chips. They melt better and have a richer, more satisfying flavor, making a big difference in your muffins. If you are not a huge fan of white chocolate chips, try using milk chocolate, semi-sweet, or dark chocolate chips!
How To Tell When Muffins Are Done Baking
There are a few ways to check and see if muffings are done baking. Here are a few of my suggestions:
- Toothpick Test: Insert a toothpick into the center of a muffin. If it comes out with just a few crumbs (but no wet batter), the muffins are done.
- Touch Test: Gently press the top of a muffin. If it springs back and feels firm, it’s likely done.
- Golden Brown: Look for a golden-brown color on the tops of the muffins. They should have a nice, even color.
- Internal Temperature: For more accuracy, use a food thermometer. The internal temperature should be around 200°F (93°C).
How To Store Raspberry White Chocolate Chip Muffins
There are a few options for storing these raspberry white chocolate chip muffins. You can store them at room temperature, in the refrigerator, or in the freezer (for longer storage).
- Room Temperature: To store muffins at room temperature, keep them in a sealable plastic bag or airtight container, ideally in a single layer. You can place a paper towel at the bottom or a piece of bread inside to absorb moisture. Enjoy within 2-3 days.
- Refrigerator: Since these muffins have cream cheese, it’s best to refrigerate them. (Typically, baked goods are not stored in the refrigerator because it can dry them out faster.) Put them in a sealable plastic bag or airtight container and store them in the refrigerator for up to 5 days. To reheat, microwave for 10 seconds or let them sit out for about 15 minutes to come to room temperature.
- Freezer: Place cooled muffins into a freezer-safe sealable plastic bag or a freezer-safe airtight container and pack as closely as possible without crushing. Remove as much air as possible. Label with date and recipe name.
Raspberry White Chocolate Chip Muffins
Ingredients
Muffins
- 4 ounces (½ package) cream cheese, room temperature
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, room temperature
- 1 ½ cups (300 g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (192 g) cake flour
- ½ teaspoon kosher salt
- 2 tablespoons (30 g) buttermilk, room temperature
- 1 ½ cups (184.5 g) fresh raspberries, or frozen (thawed and drained)
- 1 cup (168 g) white chocolate chips
Crumb Topping
- 1 cup (125 g) all-purpose flour
- ⅓ cup (42 g) confectioners' sugar
- ½ cup (1 stick / 113 g) unsalted butter, melted
Instructions
Muffins
- Preheat oven to 325°F. Line a muffin tin with muffin liners. Set aside.
- In the bowl of a stand mixer with a paddle attachment, blend cream cheese and butter until smooth (about 3 minutes).
- Gradually add sugar, beating until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla. Mix until combined.
- Add the flour and salt. Mix until just combined.
- With the mixer on low, add buttermilk. Mix until just incorporated.
- Gently fold in raspberries and white chocolate chips.
Crumb Topping
- In a medium bowl, combine flour and confectioners' sugar.
- Stir in melted butter until a crumbly dough forms.
Assembly
- Scoop batter into each lined muffin cup, to the top, leaving only a small amount of room for the crumb topping.
- Evenly top with the crumb topping.
- Bake 48-50 minutes, or until an inserted toothpick comes out with crumbs, but no wet batter.
- Remove muffins from the oven and let cool for a few minutes before serving.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I love these muffins–perfect blend of white chocolate and raspberries!
Elizabeth
I am not always a white chocolate fan, but with the raspberries, I liked the muffins, especially the crumb topping!
Bella
I liked these! They are super moist, the raspberries are juicy, and the crumb topping is the perfect finishing touch.
Annabelle
Not bad! I like our other cream cheese muffins, and these did not disappoint. I can see why people will love these and why they are made with cream cheese.
Selena
Great flavor and texture. The white chocolate and raspberry combo is lovely, and the crumb topping adds a delightful crunch.
