Banana Raspberry Muffins with White Chocolate Recipe

Jumbo, bakery style Banana Raspberry Muffins with White Chocolate are super easy to make and won’t last long! Fresh or frozen raspberries, ripe bananas and the delicious flavours of white chocolate combine beautifully in this moist and delicious muffin recipe. 


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Are you a muffin lover? I love muffins!! I hesitate to write these are a favourite recipe again because I say that about so many of my recipes! But, these muffins are exceptional. The combination of the moist, overripe bananas, rolled oats, raspberries and white chocolate creates the most tasty muffins!

There’s something about these jumbo bakery style muffins that just makes them feel like an extra special treat for an afternoon snack and easy breakasts on-the-go.

If you love muffin recipes, try these next time you fancy a muffin:

Banana Bread Muffins with Streusel Topping

Chocolate Chip Muffins

Banana Blueberry Oatmeal Muffins – the streusel topping is so tasty!

Raspberry Oatmeal Muffins – these muffins are on the healthier side and are made with whole wheat flour.

Peanut Butter Chocolate Chip Muffins

I hope you enjoy them as much as we did! Hubby said they’re the best raspberry muffins he’s ever tasted. Please let me know what you think by commenting below when you try this recipe!

ABOUT THIS RECIPE

  • no fancy equipment or mixer required.
  • delicious large bakery style muffins filled with juicy raspberries without having to leave the house!
  • a great way to use up those overripe bananas!
Close up image of four raspberry banana white chocolate muffins on white board.

INGREDIENTS & SUBSTITUTIONS

  • all-purpose flour (or cake flour)
  • rolled oats – I like to use instant oats for this recipe
  • baking soda, baking powder – for leavening
  • salt – cuts out the sweetness
  • mashed, ripe bananas – I like to use medium to large bananas.
  • granulated sugar – if you don’t like overly sweet muffins, you can easily reduce the sugar by half. The banana has a lot of natural sweetener. You can also substitute brown sugar for the white sugar.
  • egg, lightly beaten – use large Grade A egg and take them out of the refrigerator 30 to 60 minutes before you start the recipe
  • butter, melted and cooled
  • raspberries, fresh or frozen. If you’re not a fan of raspberries, blueberries are also a great option once you’ve tried the raspberry!
  • white chocolate – chopped baking chocolate or white chocolate chips. Prefer dark chocolate? You cna also substitute dark chocolate chips as well for a different variation.
  • If you find yourself wondering if these muffins should have vanilla extract – they don’t need it! These muffins are perfectly balance for flavor as-written.

STEP BY STEP INSTRUCTIONS

You can find a full printable recipe card at the bottom of this page with an ingredients list and numbered instructions. I’ve included some photos below to help you along the way as you’re making this recipe.

Start by greasing or adding paper cups to six jumbo sized muffin pan. Alternatively, you can spray with non-stick cooking spray that has ‘for baking’ written on the can.

If you prefer, you can use a 12-hole muffin tin and reduce the baking temperature a little.

Preheat oven to 425°F.

Melt butter and set aside while it cools.

Dry ingredients in mixing bowl for oatmeal berry muffin recipe.

In a large mixing bowl, combine dry ingredients. Stir well to combine and set aside.

Wet ingredients in mixing bowl with spoon.

In a separate bowl, (small mixing bowl or medium bowl), beat egg, then add mashed banana, granulated sugar and cooled melted butter.

The banana mixture may be a little lumpy from the mashed bananas and that is okay.

Dry ingredients are added to wet ingredients in mixing bowl.

Add the dry ingredients to the wet ingredients, stirring with as few strokes as possible.

Raspberries and white chocolate are added to muffin batter.

Gently fold in raspberries and white chocolate.

Batter is divided evenly in six greased jumbo muffin tins.

Divide evenly among the six prepared baking cups. Sprinkle muffin tops with a pinch of rolled oats. (optional)

Tip: Instead of using a large spoon to transfer the muffin batter, I like to use a large ice cream scoop.

Bake in 425°F oven for 5 minutes, then reduce temperature to 350°F and continue baking for another 25 to 30 minutes.

I have noticed variations in the baking time depending on the ripeness and moisture of the bananas. Check the muffins about 20 minutes after you reduce to the temperature. Test muffins using a toothpick or cake tester inserted into the centre.

Transfer muffins to a wire cooling rack and allow them to cool for one to two minutes before removing the muffins from the muffin tray. Now, go and enjoy them with a cup of coffee or a tall glass of milk!

STORAGE & FREEZING

Store muffins covered in an airtight container on counter for 2 days or in the refrigerator for up to four days.

Muffins can be frozen for up to three months. Cool completely, then place in zippered bag or freezer storage container. Thaw at room temperature or in refrigerator before eating.

Depending on your microwave, you can warm them up by heating them for 10-20 seconds.

FAQ’s

What is the secret to making moist muffins?

Measure all ingredients accurately, especially the all-purpose flour. To measure flour correctly, first, fluff up the flour using a spoon. 
Second, use a spoon to scoop the flour into the measuring cup.
Next, scrape a knife across the top of the measuring cup to level the flour.

How can I make my muffins light and fluffy?

Use fresh baking powder and baking soda as leavening agents as directed in the recipe. It is important to measure accurately. Check best before dates every three months on these ingredients.

Can I use frozen raspberries in muffins?

Yes! Fold frozen raspberries into the recipe the same way that you would with fresh raspberries. Do not let them thaw before adding to the batter.

How do you make muffins from scratch?

Follow the recipe card below!

MY TOP TIPS

  • assemble all ingredients and measure accurately before you begin the recipe.
  • fully read all recipe instructions
  • mix the muffin batter with as few strokes as possible when adding the wet to the dry ingredients. This is the secret to soft, fluffy muffins!
Close up image of raspberry banana white chocolate muffin with pink napkin in background.

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Close up image of Raspberry Banana White Chocolate Muffins

Raspberry Banana White Chocolate Muffins


Description

Jumbo, bakery style Raspberry Banana White Chocolate Muffins are super easy to make and won’t last long! Fresh or frozen raspberries with ripe bananas and the delicious flavours of white chocolate combine beautifully in this moist and delicious muffin recipe. 


Ingredients

1 and 1/2 cups all-purpose flour

1/2 cup rolled oats

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1 and 1/2 cups bananas, mashed (approximately 3 large ripe bananas)

3/4 cup granulated sugar

1 egg, lightly beaten

1/3 cup melted butter, cooled

1 cup raspberries, fresh or frozen

1/2 cup white chocolate, chopped or white chocolate chips


Instructions

  1. In a large mixing bowl, combine all-purpose flour, rolled oats, baking soda, baking powder and salt. Stir well to combine.
  2. In a separate, small mixing bowl, beat egg, then add mashed bananas, granulated sugar and cooled melted butter.
  3. Add banana mixture into dry ingredients and stir until combined with as few strokes as possible.  
  4. Gently fold in the raspberries and white chocolate.
  5. Divide batter evenly among 6 jumbo greased or paper-lined muffin tins. Sprinkle muffin tops with a pinch of rolled oats (optional).
  6. Bake on middle rack in oven at 425°F for 5 minutes.  Reduce temperature to 350°F and bake an additional 25 minutes. (Depending how ripe the bananas are, you might need an extra five minutes). Test with a toothpick or cake tester in centre to ensure that they are done.
  7. Remove from oven and cool on wire racks.

Notes

  1. Store muffins covered on counter for 2 days or in the refrigerator for up to four days.
  2. Muffins can be frozen for up to three months. Cool completely, then place in zippered bag or freezer storage container. Thaw at room temperature or in refrigerator before eating.
  3. Variations: you may use chopped white baking chocolate or chocolate chips for this muffin recipe.
  4. Blueberries or a combination of fresh summer berries would be delicious in this recipe.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Muffins
  • Method: Oven Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 480
  • Sugar: 42.8 g
  • Sodium: 432.7 mg
  • Fat: 16.1 g
  • Saturated Fat: 9.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 79 g
  • Fiber: 3.6 g
  • Protein: 6.8 g
  • Cholesterol: 61.1 mg

Keywords: Raspberry Banana White Chocolate Muffins

The text of this recipe was updated in 2021 from 2020 to answer questions about making this recipe and to add context where needed.

4 Comments

  1. Why does the recipe say RASPBERRY muffins but the ingredients say to use BLUEBERRIES
    Doesn’t anyone bother to Proofread or edit before you Post/ print anymore?? Seriously

    1. Thanks a lot! That really helped avoid a problem. Originally, this recipe was with blueberries and without the white chocolate. After making it a few times, I decided I liked the raspberries more! I really appreciate you taking the time to point out my mistake. Thanks for stopping by!

  2. The white chocolate in these muffin, combined with the raspberries and banana is delicious. The perfect bakery-style muffins!

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