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Home » Recipes » Breakfast

Raspberry White Chocolate Muffins

Published: Jan 24, 2022 by Lexi

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These raspberry white chocolate muffins are easy, sweet and absolutely delicious! Our recipe can be made with regular ingredients, or egg free, vegan and/or gluten free, so it's perfect for just about any dietary needs.

Front view of raspberry white chocolate muffin on a plate.
Jump to:
  • 🧁 Why We Love This Recipe
  • 🍫 Ingredients
  • 📋 Ingredient Notes
  • 🔪 Step-by-step Instructions
  • 💭 Expert Tips and FAQs
  • 🍽 Related Recipes
  • 📖 Recipe

🧁 Why We Love This Recipe

  • Vegan and gluten free friendly: We use vegan ingredients (including dairy free white chocolate chips!) to keep these raspberry white chocolate muffins allergy friendly. You can use regular or gluten free flour, and you can also sub in non-vegan ingredients if preferred!
  • Bursting with flavor: With zesty lemon juice, tart raspberries folded into the batter and sweet white chocolate chips, these muffins are absolutely addictive.
  • Quick and easy: The batter for these raspberry white chocolate muffins comes together in just a few minutes with easy-to-find ingredients. Once the batter is ready, simple bake and try to wait to eat them until they cool!
  • Perfect for a quick snack or on-the-go breakfast: I love making a double batch of these muffins and storing leftovers in the freezer. They heat up perfectly in the microwave for an easy snack!

🍫 Ingredients

Here's what you'll need to make these raspberry white chocolate muffins:

Overhead view of raspberry muffin ingredients, including raspberries and sugar.

📋 Ingredient Notes

  • Flour: Use regular all-purpose flour if you're not gluten free. If you are, be sure to use a 1-to-1 (a.k.a. measure for measure) gluten free flour. It contains special ingredients like xanthan gum that help to mimic regular flour.
  • Milk: You can opt for your preferred nondairy milk (we like to use oat milk), or use regular milk if you're not vegan.
  • Applesauce: We use this as a substitute for eggs. It also adds a bit of natural sweetness. Be sure to use unsweetened applesauce in this recipe.
  • Vegetable oil: Oil helps keep these muffins light and fluffy, instead of butter which makes for a more dense muffin. You can use any neutral oil, like vegetable, sunflower, etc.
  • White chocolate chips: We used mini vegan white chocolate chips, but of course regular white chocolate chips are perfectly fine if you're not dairy free! For the vegan option – we use these and LOVE them. They taste exactly like regular white chocolate!
  • Raspberries: Be sure to dry the raspberries well after washing, otherwise they will add too much moisture to the batter. It's also best to use firm raspberries in this recipe. You can also sub fresh raspberries with freeze-dried raspberries if preferred.

🔪 Step-by-step Instructions

PREP: Preheat the oven to 350°F / 175°C. Wash raspberries and lay out on paper towel to dry while prepping the other ingredients.

(1) In a large mixing bowl, stir together 3 cups gluten free flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ¼ teaspoon fine kosher salt.

(2) In another large mixing bowl, whisk together oil, sugar, applesauce, and vanilla.

On the left: dry ingredients stirred together. On the right: wet ingredients in a bowl.

(3) Add lemon juice and milk and whisk well.

(4) Add the dry ingredients to the wet ingredients in 3-4 batches. Mix well, using a spatula to scrape mixture from the sides of the bowl, until all ingredients are evenly incorporated.

On the left: wet ingredients stirred together. On the right: adding dry ingredients into the wet.

(5) Stir in white chocolate chips, then gently fold in raspberries.

On the left: white chocolate chips being stirred in. On the right: mixing raspberries in.

(6) Add liners to muffin tin and fill each one with ¼ cup of batter. Sprinkle a few more chocolate chips on top of each muffin (optional). Bake for 25-28 minutes, or until a toothpick comes out clean. Let cool for 15-20 minutes.

On the left: raw dough in muffin tins. On the right: muffins after baking.

💭 Expert Tips and FAQs

  • Gluten free? These muffins work with both regular all purpose flour and gluten free 1:1 flour.
  • Storage: store leftovers in an airtight container at room temperature or in the refrigerator for 3-5 days.
  • Freezer: store muffins in a freezer-safe container for up to a few months. Reheat muffins individually in the microwave for 30-45 seconds, until warmed through. They reheat perfectly and taste like they've just come out of the oven!
  • Applesauce is our egg substitute of choice in these muffins. It acts as a binder and also adds a bit of natural sweetness. We opt for plain unsweetened applesauce (although cinnamon applesauce would also be great in this recipe!).
  • Get your muffins in the oven as quickly as possible for the perfect rise. Without eggs, these muffins rely on the chemical reaction between baking soda and lemon juice to get a nice rise in the oven. The reaction starts happening as soon as the ingredients are mixed, so it's important to get the batter in the oven ASAP in order to make the most of the chemical reaction.
  • Don't over-mix the batter. Don't worry if the batter is a bit lumpy! If you over-mix it, these muffins won't rise quite as much and they may have a dense texture.
Front view of raspberry white chocolate muffin on a pink plate.

🍽 Related Recipes

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    Gluten Free Banana Muffins
  • side view of two stacked vegan strawberry muffins with pink backdrop.
    Vegan Strawberry Muffins
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    Vegan Blueberry Muffins
  • Raspberry Rhubarb Muffins

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.

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📖 Recipe

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Front view of raspberry white chocolate muffin on a plate.

Raspberry White Chocolate Muffins


  • Author: Lexi
  • Total Time: 50 minutes
  • Yield: 20-22 muffins 1x
  • Diet: Vegan
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Description

These raspberry white chocolate muffins are easy, sweet and absolutely delicious! Our recipe can be made with regular ingredients, or vegan and gluten free, so it's perfect for just about any dietary needs. 


Ingredients

Units Scale
  • ½ cup vegetable oil
  • ¾ cup granulated cane sugar
  • ½ cup unsweetened applesauce
  • 3 teaspoons vanilla extract
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup nondairy milk (we used oat)
  • 3 cups all purpose flour (or gluten free 1-to-1 flour)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon fine kosher salt
  • 2 cups fresh raspberries
  • 1 cup white chocolate chips, plus more for topping (we used vegan)

Instructions

  1. Preheat oven to 350°F / 175°C. Wash raspberries and lay out on paper towels to dry while prepping the other ingredients.
  2. In a large mixing bowl, stir together flour, baking powder, baking soda, and salt.
  3. In another large mixing bowl, whisk together oil, sugar, applesauce, and vanilla.
  4. Add lemon juice and milk and whisk well.
  5. Add the dry ingredients to the wet ingredients in 3-4 batches. Mix well, using a spatula to scrape mixture from the sides of the bowl, until all ingredients are evenly incorporated.
  6. Stir in the white chocolate chips, then gently fold in raspberries.
  7. Add liners to muffin tin and fill each one with ¼ cup of batter. Sprinkle a few more chocolate chips on top of each muffin (optional). Bake for 25-28 minutes, or until a toothpick comes out clean. Let cool for 15-20 minutes.

Notes

Gluten free? These raspberry white chocolate muffins work with both regular all purpose flour and gluten free 1:1 flour. 

Storage: store leftovers in an airtight container at room temperature or in the refrigerator for 3-5 days.

Freezer: store muffins in a freezer-safe container for up to a few months. Reheat muffins individually in the microwave for 30-45 seconds, until warmed through. They reheat perfectly and taste like they've just come out of the oven! 

Milk: you can use any nondairy milk of choice in this recipe (cashew, almond, oat), but we prefer full fat oat milk for its neutral flavor and creaminess. If you're not vegan, feel free to use regular milk.

Raspberries: Be sure to dry the raspberries well after washing, otherwise they will add too much moisture to the batter. It's also best to use firm raspberries in this recipe. You can also sub fresh raspberries with freeze-dried raspberries if preferred. 

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Vegan Baking
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 194
  • Sugar: 12.5 g
  • Sodium: 87.9 mg
  • Fat: 7.6 g
  • Carbohydrates: 30.3 g
  • Fiber: 1.4 g
  • Protein: 1.8 g

Keywords: raspberry white chocolate muffins

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