Moist and fluffy Raspberry & White Chocolate Muffins with Yogurt. A quick and tasty muffin recipe that never disappoints - the combination of sweet and creamy white chocolate with tart, vibrant berries is something worth trying!
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White Chocolate Raspberry Muffins
White chocolate and raspberry is such a delicious combination. And these muffins are no exception - they are full of flavor and taste amazing!
The raspberry muffins with white chocolate have a very soft and moist texture thanks to the berries and the yogurt in the batter.
The plain greek yogurt adds rich moisture to the muffins which keeps them soft and fluffy for long.
I love how quick and easy it is to make a batch of perfect muffins. This recipe is so simple - and I suggest baking a double batch of these muffins because you will keep wanting more! They are perfect to pop in the freezer and enjoy at any moment!
Why add yogurt to muffins?
Greek yogurt (or sour cream) keeps baked goods fluffy and moist. Here's how:
- The acidic property of yogurt reacts with the baking soda/baking powder in the recipe which then makes the muffins rise and be light in texture.
- The creamy, tanginess of the yogurt makes the muffins more flavourful and richer.
- The creaminess and fats in the yogurt help to keep the muffins tender and moist.
WHY YOU WILL LOVE THESE EASY RASPBERRY MUFFINS WITH YOGURT
- They are packed full of berries so you are guaranteed a tart, vibrant raspberry in every bite!
- The batter is a thick consistency so the raspberries are evenly distributed throughout the muffin when baked and don't sink to the bottom.
- The yogurt and oil in this recipe give these muffins a light and moist texture.
- It is super quick and easy to make this simple recipe with minimal mess.
Another delicious muffin recipe with yogurt to try out is my Easy Gluten Free Blueberry Muffins with Yogurt!
Ingredient Notes
- All-purpose flour. You can substitute this with 1:1 gluten-free flour if preferred.
- Granulated sugar. Light brown sugar or coconut sugar will also work as a substitute.
- Baking soda & baking powder. This is what gives the muffins light and soft texture.
- Eggs. Room temperature eggs work best for baking.
- Greek yogurt. Any thick, plain yogurt will work for this recipe.
- Oil. I like to use vegetable oil, but you can also use any other light oil such as avocado oil, canola oil, etc.
- Whole milk. I find whole milk works best, but you can substitute it 1:1 with any other preferred milk.
- Vanilla extract. Enhances the flavor of the muffins. This can be omitted if you don't have any vanilla extract.
- Raspberries. You can use fresh or frozen raspberries for this muffin recipe.
- White chocolate chips. If you don't have any white chocolate chips, you can use chopped white chocolate.
How to make Raspberry & White Chocolate Muffins with Yogurt
STEP ONE
Preheat your oven to 350ºF and line a muffin tray with muffin paper liners.
STEP TWO
In a large mixing bowl, combine the flour, sugar, baking powder, and baking soda.
STEP THREE
In a separate mixing bowl, whisk together the eggs, yogurt, oil, milk, and vanilla
extract. Whisk until smooth and well combined.
STEP FOUR
Add the dry ingredients to the wet ingredients and mix with a spoon until just combined.
STEP FIVE
Add the raspberries and white chocolate chips and fold gently. Make sure not to over-mix and break apart the raspberries too much.
STEP SIX
Fill each muffin case ⅔ full with the muffin batter and bake for 20 - 25 minutes, or until golden brown and cooked through.
STEP SEVEN
Allow the muffins to cool on a wire cooling rack before serving or storing. You can drizzle the muffins with melted white chocolate as garnish if desired.
Storing The Muffins
You can store these muffins at room temperature for up to five days. Keep the muffins in an airtight container for best freshness.
Alternatively, the muffins can be kept frozen in an airtight container for up to 3 months. To thaw, simply remove the muffins from the freezer and place on a counter and allow the muffins to come to room temperature before enjoying.
RECIPE TIPS & NOTES
- Don't overmix the batter when folding in the raspberries as this will create a dense texture and the berries could break apart. A few small lumps in the batter are fine.
- An easy way to test if a muffin is cooked through is by inserting a toothpick into the centre of it and if it comes out clean then the muffin is cooked through.
- Only fill the muffin liners ⅔ of the way full. If you overfill your muffin liners the muffin batter could overflow while baking.
MORE MUFFIN RECIPES TO TRY:
- Double Chocolate Peanut Butter Muffins
- Easy Moist Banana Muffins
- Strawberry Chocolate Cupcakes
- Dark Chocolate Vegan Muffins
I hope you love this Raspberry & White Chocolate Muffins with Yogurt recipe as much as I do. And if you want to see more of my food adventures, follow me on Instagram or Facebook.
Raspberry & White Chocolate Muffins with Yogurt
Moist and fluffy Raspberry & White Chocolate Muffins with Yogurt. A quick and tasty muffin recipe that never disappoints - the combination of sweet and creamy white chocolate with tart, vibrant berries is something worth trying!
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon being powder
- 2 eggs, room temperature
- 1 cup greek yogurt
- ⅓ cup vegetable oil
- ¼ cup whole milk
- 2 teaspoon vanilla extract
- 1 cup raspberries (fresh or frozen)
- ½ cup white chocolate chips (or chopped white chocolate)
Instructions
- Preheat your oven to 350ºF and line a muffin tray with muffin paper liners.
- In a large mixing bowl, combine the flour, sugar, baking powder, and baking soda.
- In a separate mixing bowl, whisk together the eggs, yogurt, oil, milk, and vanilla extract. Whisk until smooth and well combined.
- Add the dry ingredients to the wet ingredients and mix with a spoon until just combined.
- Add the raspberries and white chocolate chips and fold gently. Make sure not to over-mix and break apart the raspberries too much.
- Fill each muffin case ⅔ full with the muffin batter and bake for 20 - 25minutes, or until golden brown and cooked through.
- Allow the muffins to cool on a wire cooling rack before serving or storing. You can drizzle the muffins with melted white chocolate as garnish if desired.
Notes
Storing The Muffins
You can store these muffins at room temperature for up to five days. Keep the muffins in an airtight container for best freshness.
Alternatively, the muffins can be kept frozen in an airtight container for up to 3 months. To thaw, simply remove the muffins from the freezer and place on a counter and allow the muffins to come to room temperature before enjoying.
RECIPE TIPS & NOTES
- Don't overmix the batter when folding in the raspberries as this will create a dense texture and the berries could break apart. A few small lumps in the batter are fine.
- An easy way to test if a muffin is cooked through is by inserting a toothpick into the centre of it and if it comes out clean then the muffin is cooked through.
- Only fill the muffin liners ⅔ of the way full. If you overfill your muffin liners the muffin batter could overflow while baking.
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