With all the berries coming into season now I couldn’t resist combining two of my favorites in this healthy muffin recipe. The result are fluffy and soft White Chocolate Chip Raspberry Muffins bursting with fresh flavor. The sweetness of the white chocolate blends perfectly with the slightly tart raspberries. I’m absolutely in love with this combination!

While I’m a fan of nearly every fruit, the berries of spring and summer are my absolute favorite. I can’t wait to find a local market for more fresh raspberries. They’re such a great topper for yogurt bowls, toast, or best yet, to make these muffins with!

A raspberry muffin with white chocolate chips is cut in half on a ceramic plate. There are more muffins, raspberries, and white chocolate chips surrounding the main plate.

And I should note, these raspberry muffins are gluten free, grain free, dairy free, and refined sugar free. You can enjoy them for breakfast, as a snack, or even for a healthy dessert! I personally recommend these muffins with a warm (or iced) coffee or for something more sweet, a scoop of ice cream 🙂 So many options!

If you’re a fan of raspberries + chocolate then I suggest checking out these PB & J Cookies with freeze dried raspberries. They’re easy, healthy, and have the best soft yet chewy texture. The flavors are bursting with raspberry + peanut butter + dark chocolate deliciousness!

Ingredients

Eggs – Act as a bidning agent and add structure to these gluten free raspberry muffins.

Maple Syrup – One of my favorite refined-sugar free sweeteners! Maple syrup is a great alternative and adds moisture to the batter as well.

Almond Butter – Use almond butter for a neutral flavor that won’t overpower the strawberry or white chocolate. If you want to experiment, try swapping for cashew butter or peanut butter. I think either would work just fine in these raspberry muffins, although if you use peanut butter, you might alter the final flavor of these muffins.

Coconut Oil – Make sure to let it cool once melted, otherwise it will harden when in contact with the chilled maple syrup and eggs.

Coconut Sugar – Another refined-sugar free sweetener that creates a caramel-esc flavor with the maple syrup.

Almond Flour – I love the Bobs’ Red Mill Almond Flour. Use whichever brand you’d like just make sure it’s super fine ‘almond ‘flour’ and not almond ‘meal’.

Coconut Flour – Another great gluten free flour that keeps these muffins fluffy and soft versus gummy and dense. I’ll be sharing how coconut flour works in baking and how to use it properly down below!

Baking Soda/Powder – Both are leavening agents that help these gluten free muffins rise and bake thoroughly.

Raspberries – I suggest using fresh raspberries as the texture will be much better than frozen. If you do use frozen raspberries, expect the muffins to be a bit more moist as the frozen to thaw change while baking may release extra moisture!

White Chocolate Chips – I love how the sweetness of white chocolate pairs with the slight tang of the berries. Feel free to also sub with milk or dark chocolate if you prefer!

How to Make Raspberry Muffins

Preheat oven to 350F and line 10 regular size muffin tins with liners.
Mix together wet ingredients in a large mixing bowl.
Add in almond flour, coconut flour, baking powder, baking soda, and salt – stir until just combined.
Add your fresh raspberries and white chocolate chips.
Fill each cup so it is almost full with batter (I used a 5 tbsp cookie scoop to evenly fill each muffin cup). Optional: top each muffin with extra fresh raspberries and a few white chocolate chips.
Move to the oven and bake for ~23-25 minutes, or until tops are nicely browned and a knife inserted comes out clean.
Remove and let cool completely then enjoy!

Raspberry muffins with white chocolate chips sit on a wire cooling rack after baking. There are fresh raspberries and white chocolate chips scattered around them.

Baking with Coconut Flour

If you’ve never baked with coconut flour before then consider this your prompt to try it! I love the slight sweetness of coconut flour and the texture it creates in baked goods. The key to coconut flour recipes however is all in the measurements.

Coconut flour can absorb *a lot* of moisture which is both good and bad. In the case of these raspberry muffins, the coconut flour helps absorb any extra moisture seeping out of the fresh berries. It keeps these muffins soft and fluffy versus gooey and dense.

When baking with coconut flour though one thing to be mindful of is time. When you’re mixing the batter it may seem like you need more flour when in reality you don’t. Coconut flour needs a bit of time either before or during baking to absorb the moisture.

If you don’t give it time to set, you’ll end up with too much flour and the end result is dry and crumbly texture. And let’s be real, nobody wants that 🙁

Another tip is to always pair coconut flour with a ‘light’ flour like almond flour. Coconut flour can be a very dense flour so pairing it with a ‘light’ and fluffy flour helps to balance it out for optimal texture. Just a few things to consider when baking with coconut flour!

A sliced white chocolate chip raspberry muffin is balanced on top of another muffin. There are more muffins, fresh raspberries, and white chocolate chips in the background.

What is White Chocolate?

Now this might sound kind of odd but white chocolate isn’t actually ‘chocolate’, it’s a confection. The ingredients in white chocolate typically include cacao butter, milk solids, sugar, and vanilla to create the creamy and sweet white chocolate we all love.

To be considered as true chocolate, it must contain cocoa solids from the actual cacao bean. White chocolate is made with cocoa butter which is essentially the leftovers from the cacao processing.

And not that any of this truly matters *but* it is neat to know. Plus it’s a fun fact and important to know if you’re ever in a serious chocolate debate. Joking … but truly!

Three raspberry muffins with white chocolate chips sit on a ceramic dish with fresh raspberries and white chocolate chips scattered around. There are more muffins in the background.

White Chocolate Chip Recipes

When it comes to chocolate, I love all varieties of it (even chocolate confections). For these raspberry muffins in particular I wanted to make them light and fresh for spring / summer.

And to me personally, white chocolate chips are the move to make for those types of recipes! Because of that, I’m sharing a few of my previous recipe that you could swap white chocolate for and turn into a whole new recipe. Extra deliciousness all around!

Double Chocolate Banana Bread – Enjoy a slice (or two) of this chocolate banana bread with chopped peanut butter cups swirled into the batter for warm and gooey pockets of delicious in every bite. To switch things up, swap white chocolate chips for the chopped peanut butter cups. I think the flavor of rich chocolate banana bread with sweet white chocolate chips would be absolutely amazing!

Peanut Butter & Jelly Cookies – Soft and chewy peanut butter cookies with sweet yet tart freeze dried raspberries. The recipe calls for chopped PB&J cups but try swapping those for white chocolate chips. Just like with these muffins, the raspberry + white chocolate combo is truly delicious!

If you try this recipe or any of the above ones, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you, and it also helps other people find this recipe when they search online for the BEST White Chocolate Chip Raspberry Muffins 🙂