Raspberry White Chocolate Muffins
Why you’ll love this recipe:
- Fruity and flavorful these are the perfect tasty muffins for a morning treat.
- Simple ingredients make these delicious muffins an easy recipe the whole family can enjoy.
- Easily swap out with other berries and chocolate.
- 6 grams of protein per muffin.
- Use your favorite protein powder in this raspberry muffin recipe.
Delicious raspberry white chocolate muffins
Grab your muffin pans and make a double-batch of these simple raspberry white chocolate muffins because you will want extra! This easy muffin recipe gives moist and fluffy muffins that are the perfect grab and go snack or sweet dessert with juicy raspberries and white chocolate chips. I never say no to a muffin, they are one of my absolute favorite baked goods and I am always trying to create muffins that are relatively low calorie, have good macros and are delicious and these check all the boxes.
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: These muffins are best with AP flour. I tried with whole wheat but the flavor of the flour was overpowering. I would suggest sticking to all-purpose flour.
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Baking Soda
Salt
Protein Powder: my favorite vanilla protein powder is from PEScience. The flavor is great and it bakes fantastic. Use one you enjoy the flavor of. This recipe has only been tested with this specific brand of whey+casein blend protein. Do note that different proteins will bake differently.
Light Brown Sugar: you can swap with your preferred sweetener but it may change the taste especially if using replacement sugar.
Unsweetened Apple Sauce
Nonfat Plain Greek Yogurt
Coconut Oil: you can swap with other oils or butter.
Eggs
Fresh raspberries, frozen work too. Or swap with other berries.
White chocolate chips or white chocolate chunks. I am using Lily’s white chocolate baking chips.
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 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 batter with a wooden spoon or rubber spatula. Divide the muffin batter into the muffin pan in muffin liners or muffin cups. This raspberry muffin recipe makes 14 muffins.
Step 6: Bake
Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Step 7: cool and enjoy!
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 Tips
- Do not overmix! Overmixing causes the batter to become tough. Mixing just until the ingredients are combined makes a nice and tender muffin.
- Do you need to chill the muffins? Nope! No need here.
- You can use frozen raspberries, do not thaw them. Bake from frozen or they will add too much liquid to these easy raspberry muffins.
- Use a whey+casein blend protein powder! They all bake differently and make a big difference to texture.
Variations
Blueberries and chocolate chips.
Raspberries and chocolate chips.
Use raspberries or blackberries.
Use any fresh berries or frozen.
Add sliced almonds!
Add some lemon zest or a tablespoon of lemon juice for raspberry lemon white chocolate muffins.
Storing raspberry white chocolate muffins
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.
If you like these muffins be sure to check out some of our other delicious muffin recipes!
- Healthy Applesauce Muffins (with cinnamon sugar topping)
- Chocolate Protein Muffins
- Blueberry Protein Muffins
- Pumpkin Chocolate Chip Muffins
White Chocolate Raspberry Muffins
📱 MyFitnessPal & MacrosFirst App Users
You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – White Chocolate Raspberry Muffins
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. This raspberry muffin recipe makes 14 muffins.Â
- 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.
- These muffins can be stored in an airtight container for up to 4 days or frozen for up to three months.
- You can use your favorite brand of white chocolate chips.
- 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. - Log in MyFitnessPal and MacrosFirst using “ohsnapmacros Raspberry White Chocolate Muffins”
Nutrition
Photos by Marie-Catherine Dube
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!
So tasty! My first attempt at a protein treat and they came out perfectly.
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.