These Raspberry White Chocolate Muffins don’t taste like a healthy muffin, but they have double the protein and fiber and less sugar than most muffins!

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I love how these raspberry white chocolate muffins taste sweet and moist while still giving a pop of creaminess from every bite of rich white chocolate chips. My family always smiles when they smell fresh muffins baking, and that’s why I added this easy recipe to my collection of muffin recipes!

It’s a great recipe—the muffin batter takes just a few minutes to mix, and the delicious raspberry pieces add freshness in every crumb. I serve them for breakfast or a quick snack, and they never disappoint. The sweetness of the white chocolate contrasts beautifully with the tangy raspberries, so each muffin is a treat.

If you want to bake these muffins to goodness, keep reading!

Reasons Your Whole Family Will Love These Muffins

Warm muffins make the best snack, and when baked with fresh berries inside, the taste is superb. My family loves these muffins, and here’s why yours will too:

Higher Protein Than Most Muffins: I used my Cottage Cheese Blueberry Muffins recipe as a template to create this recipe. The combination of cottage cheese, whole milk, and eggs gives these muffins over 8 grams of protein in each muffin. That’s double what most muffins can claim! They also have less sugar and a good amount of fiber!
Simple Ingredients: This recipe doesn’t need fancy extras to taste fabulous. The fresh fruit in muffins is an absolute favorite of mine and raspberries paired with white chocolate is divine.
Look Tempting: These muffins give you a light muffin top that turns golden brown in the oven. It’s my version of vanilla muffins with a tangy twist during raspberry season. They’re a great way to use much flour left in my pantry before it goes stale. Sprinkling a little coarse sugar on top adds a subtle crunch that everyone enjoys.
Superb Texture: You’ll get a tender crumb and a tender muffin by choosing good-quality basics. Sometimes I swap in dark chocolate for a richer taste, though these muffins stand fine on their own with the stevia-sweetened white chocolate I use.
Store Well: You can let these muffins cool and place leftovers in an airtight container. When it’s time to eat, heat them and pop them on a wire rack for a while. Also, lining the container with paper towels prevents excess moisture so they stay fresh.

Ingredients Needed to Make Raspberry White Chocolate Muffins
My white chocolate raspberry muffin recipe takes only a handful of ingredients, and the result is finger-lickingly good bakery-style muffins. Here is what you need to make these fluffy muffins:

Melted butter: Keeps the crumb soft anued moist. Need a dairy-free muffin? Go ahead and swap out the butter for an oil like avocado oil or coconut oil.
Sugar: Balances raspberry tartness in each bite. I use regular (organic) white sugar for this recipe because it pairs better with the raspberries than coconut sugar, which is more like brown sugar in complexity.
Vanilla extract: For aroma.
Cottage cheese: Gives richness without heaviness and adds a good punch of protein. Use a non-dairy yogurt to make these dairy-free.
Whole milk: I prefer to use whole milk here, but if you want to lighten the muffins up more, you can use skim or 2% milk. For dairy-free, use an unsweetened vanilla almond milk.
Eggs: Helps them rise and hold shape. For a substitute, I suggest apple sauce or flax/chia eggs. See my vegan egg substitutes guide.
All-purpose flour: To form the batter’s core. Make these gluten-free by using an AP gluten-free flour.
Rolled oats: Brings mild texture and helps prevent a bigger insulin spike by adding a whole grain to the batter.
Baking soda: Lifts the muffins nicely.
Salt: To enhance all other flavors.
Fresh raspberries: For fruity bites.
Stevia-sweetened white chocolate chips: Delivers sweet, creamy pockets. Stevia-sweetened helps keep the overall sugar down.

How to Make These Delicious Muffins

You can make moist muffins with juicy raspberries and a few dry and wet ingredients, and the taste will be divine. Here are the step-by-step instructions, but scroll to the recipe card below if you’d like a printable version of these directions!

Preheat the oven to 375 degrees. Line a muffin tin with liners. Set aside.
In a medium bowl, whisk together the melted butter, sugar, and vanilla. When it is combined, add the cottage cheese, milk, and eggs. Whisk until combined.
To the same bowl, add the flour, rolled oats, baking soda, and salt. Stir with a wooden spoon until just combined. Don’t worry about the cottage cheese chunks. They’ll bake right into the batter and aren’t noticeable after baking!
Fold the raspberries and white chocolate chips into the batter. Transfer the batter to the prepared muffin tin, filling each cup totally full.
Bake in the preheated oven for 20 minutes. Allow to cool on a baking rack before removing from the pan. Enjoy!

Variations You Can Make With This Easy Muffin Recipe

Once you bake these easy raspberry muffins, you’ll be a fan. Their soft texture and white chocolate chunks paired with sweet raspberries is a true delight. But if you want to swap raspberries with something else or change things in the recipe, you can do it. Here are some variations to try with this raspberry muffin recipe:

Change the fruit: If raspberries aren’t on hand, I use diced strawberries, blackberries, or chopped peaches. This keeps the muffins bright, and I don’t need a complicated shopping list. Frozen fruit works well, as long as I thaw and pat it dry to avoid soggy results. My family still gets a sweet, soft muffin with minimal effort.
Play with flavor extracts: A small amount of almond or coconut extract can shift the taste. I do this when I want something other than standard vanilla. I mix a few drops into the muffin batter, and it instantly updates the aroma. The muffins still rise well, and the texture remains fluffy, but we get a different twist in flavor.
Incorporate different sweeteners: I sometimes replace part of the cup sugar with honey or a low-calorie alternative. I adjust the batter if it turns too wet or dry by adding a bit more flour or liquid. The muffins still bake up with a tender center and just enough sweetness. I’m always trying for a slightly healthier take on our favorite baked goods!
Experiment with mix-ins: If I feel like adding texture, I sprinkle chopped nuts or shredded coconut on top. Dried fruits like cranberries or raisins also work. Also, instead of regular milk, you can use almond milk, coconut milk, or even evaporated milk, depending on what you have on hand. Cottage cheese can be replaced with Greek yogurt if you want added protein. The structure holds up, and the muffins stay fluffy.

FAQs

Can I freeze these muffins?

Yes, you can freeze them. Let the muffins cool completely and place them in a sealed bag or container. They keep well for about two months. When you want to enjoy them, simply thaw them overnight or reheat them in the microwave.

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries if fresh ones aren’t available. I always thaw them first and gently pat them dry with paper towels. It removes extra moisture, ensuring the muffin batter maintains its consistency and the muffins bake evenly.

Can I make these muffins dairy-free?

Absolutely. I made some notes in the ingredients section above, but here’s what you do: substitute the butter for coconut oil or avocado oil, sub whole milk with almond milk or another plant-based milk, and replace cottage cheese with a dairy-free alternative. These swaps maintain a tender crumb while keeping the muffins flavorful and moist.

I hope you love this Raspberry White Chocolate Muffin recipe as much as we do! If you try it (or any of my healthy recipes), please leave a comment and star rating–it’s so helpful! Share a photo of these on Instagram so I can see and I’d love to feature you.

Love muffins? Scroll below the recipe card for more healthy muffin recipes to try!

More Healthy Muffin Recipes

I love making muffins that taste delicious but have a healthy twist! Try one of these to see what I’m talking about.

Chocolate Peanut Butter Blender Muffins (pictured above)

Healthy Pumpkin Muffins

Flourless Sweet Potato Muffins

Strawberry Banana Yogurt Muffins

Almond Flour Banana Muffins