Raspberry White Chocolate Muffins
These raspberry white chocolate muffins are the perfect muffin when you’re craving something sweet. Made with fresh raspberries, rich white chocolate, Greek yogurt and applesauce, these fluffy muffins are the perfect mix of healthy and delicious.
This easy recipe comes together in less than 30 minutes and is pretty straightforward. I do recommend using the suggested protein powder for the best texture. There’s nothing worse than a tough crumbly muffin so to avoid that, do not overmix when adding the liquid ingredients to the dry. We want tender, moist muffins.
For more muffin ideas, try banana pumpkin muffins, chocolate zucchini muffins or blueberry lemon muffins.
Why you’ll love this recipe:
- 7 grams of protein per muffin.
- Simple ingredients.
- Makes the house smell amazing!
Ingredients and Substitutes:
These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for these raspberry white chocolate muffins.
- All-Purpose Flour: all-purpose will give you the moist fluffiness we want. I don’t suggest subbing this.
- Protein Powder: my favorite vanilla protein powder is from PEScience. I suggest using a whey+casein blend protein powder that you love the taste of, as these tend to give the best texture for fluffy muffins.
- Light Brown Sugar: sugar replacement will work but will alter the taste and texture.
- Unsweetened Apple Sauce: be sure it’s 100% applesauce with no sugar added.
- Nonfat Plain Greek Yogurt: you can use full-fat for a richer muffin.
- Coconut Oil: melted butter or vegetable oil will also work.
- Eggs
- Fresh Raspberries: if using frozen raspberries do not thaw them. Bake from frozen or they will add too much liquid. You can also use other fresh berries, like blueberries or blackberries.
- White chocolate chips: or white chocolate chunks. I used Lily’s white chocolate baking chips but I love these with dark chocolate chips or milk chocolate.
Variations
- Add sliced almonds for a bit of crunch.
- Add some lemon zest or a tablespoon of lemon juice for raspberry lemon white chocolate muffins.
Dietary Modifications
- For gluten-free, use a gluten-free flour, although this may change the texture some.
- This recipe is dairy-free if you use a dairy-free protein powder.
How to make this white chocolate raspberry muffin recipe:
Step 1: preheat and prep
Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with paper liners or grease it well.
Step 2: mix dry ingredients
In a large mixing bowl, mix together the flour, protein powder baking powder, baking soda, and salt.
Step 3: mix wet ingredients
In a separate bowl, whisk together the brown sugar, applesauce, greek yogurt, melted coconut oil and eggs until well combined.
Step 4: mix wet and dry ingredients together
Gradually add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Step 5: add the raspberries and white chocolate
Gently fold in the raspberries and white chocolate chips to the muffin mixture with a wooden spoon or rubber spatula. Divide the muffin batter into the muffin pan in muffin liners or muffin cups.
Step 6: bake and cool
Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or enjoy your warm muffins right away.
Expert Tip!
Do not overmix! Overmixing causes the batter to become tough. Mixing just until the ingredients are combined makes a nice and tender muffin.
Recipe FAQs
Store the muffins in a airtight container at room temperature for up to 3-4 days or in the refrigerator for 5 days. You can also freeze these in a freezer safe container or ziplock and freeze for up to 3 months.
Check out some of our other muffin recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Raspberry White Chocolate Muffins
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Ingredients
- 2 cup all-purpose flour 240g
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 scoop vanilla protein powder (whey-casein blend) PEScience 31g
- 1/2 cup light brown sugar 95g
- 1/2 cup unsweetened applesauce 125g
- 1/2 cup nonfat plain greek yogurt 112g
- 1/4 cup coconut oil, melted 48g
- 2 eggs
- 1 cup fresh raspberries
- 1/3 cup Lily's white chocolate chips 65g
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with paper liners or grease it well.
- In a large bowl, mix together the flour, protein powder baking powder, baking soda, and salt.
- In a separate bowl, whisk together the brown sugar, applesauce, greek yogurt, melted coconut oil and eggs until well combined.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the raspberries and white chocolate chips to the muffin batter with a wooden spoon or rubber spatula. Divide the muffin batter into the muffin pan in muffin liners or muffin cups. .
- Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or enjoy your warm muffins right away.
Notes
- You can substitute the raspberries with other berries if you prefer. Optional to add nuts.
- You can use frozen raspberries, do not thaw them. Bake from frozen or they will add too much liquid to these easy raspberry muffins.
- This recipe uses PEScience Gourmet Vanilla protein powder which is a whey+casein blend.
Nutrition
Photos by Marie-Catherine Dube
These are amazing, perfect mix of sweet and tart berries.
These are so good. They’re super easy and quick to make. It will be on repeat. I used 2% Greek yogurt and extra applesauce instead of coconut oil because I didn’t have any. They’re so moist and delicious. Definitely going to test my will power.
So tasty! My first attempt at a protein treat and they came out perfectly.
Yum! So good. I used chocolate chips instead of white chocolate chips as that’s what I had on hand. Turned out great. Recipe says it makes 14, mine made 17. I did measure everything as noted with grams. I turned the timer on for 22 minutes, checked at about 20-21 and they were done!
Awesome! Totally depends how big you make your muffins. So glad you loved them!