These white chocolate raspberry muffins are soft, fluffy, and filled with raspberries, creamy white chocolate, and shredded zucchini for extra moisture. The zucchini blends right into the batter, creating moist muffins without changing the flavor. They're an easy muffin recipe that's perfect for breakfast, snacks, or sweet treats throughout the week.
Why You’ll Love This Recipe
- Soft, fluffy muffins with raspberries, white chocolate, and a tender crumb in every bite. If you love the white chocolate and raspberry combination, try our white chocolate raspberry protein balls.
- Shredded zucchini adds moisture without an overpowering flavor, making these a great way to add in more veggies. Need to use up more zucchini? Try our zucchini double chocolate chip muffins and lemon zucchini poppyseed muffins.
- Vanilla protein powder gives each muffin a little extra protein to help keep you full longer.
- Sweetened with pure maple syrup for delicious flavor with less refined sugar than many traditional muffin recipes.
- Perfect for meal prep—make a batch for easy breakfasts and snacks throughout the week, or freeze extras for later.
Ingredient Notes
- Zucchini: No need to peel it first. Simply shred using the large holes of a box grater or a food processor. If your zucchini is especially watery, gently blot with paper towels to remove a little excess moisture, but don't squeeze it completely dry—you want some of that moisture to help create tender muffins.
- Protein Powder: Vanilla protein powder adds a little extra protein while helping keep these muffins soft. If preferred, replace it with additional all-purpose flour.
- Fresh Raspberries: Fresh raspberries work best because they hold their shape, but frozen fruit can also be used. Add frozen berries straight from the freezer without thawing. If you love raspberries try our creamy lemon chia pudding with raspberries and easy raspberry chocolate bark recipe.
- White Chocolate Chips: Creamy white chocolate chips, white baking chips, or chopped white chocolate chunks all work well. You can also swap for regular chocolate chips.
- Maple Syrup: Adds natural sweetness and moisture. Honey can also be substituted if desired.
See the recipe card below for a complete list of ingredients and measurements.
Recipe Tips & Variations
- For the best results, avoid over mixing once you add the dry ingredients. Mix just until the flour mixture disappears.
- Starting the muffins at a high temperature helps create beautifully domed, bakery-style muffins.
- Let the muffins cool completely on a wire rack before removing the muffin liners to prevent sticking.
- Sprinkle a little coarse sugar on top of the muffins before baking for a bakery-style finish.
- Add a little lemon zest to brighten the raspberry flavor.
- Swap the white chocolate chips for chopped white chocolate chunks for larger pockets of melted chocolate. You could also swap for regular chocolate chips if desired.
- If using frozen raspberries, gently fold them into the muffin batter at the very end to minimize streaking.
How to Make White Chocolate Raspberry Muffins With Zucchini
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Preheat the oven to 425 degrees Fahrenheit. Add muffin/cupcake liners to the muffin cups of a muffin pan and lightly spray the liners with cooking spray.
In a large mixing bowl or stand mixer, add the oil, maple syrup, eggs, and vanilla extract. Mix until well combined.
Step 2: Shred the zucchini using the large holes of a box grater or a food processor with a grater attachment. Add the zucchini to the wet ingredients and mix well.
Step 3: Add the flour, protein powder, baking powder, baking soda, and salt to the wet ingredients. Mix until just combined. Do not over mix!
Step 4: Add the raspberries and white chocolate chips.
Step 5: Fold the raspberries and white chocolate chips gently into the muffin batter.
Step 6: Use a cookie scoop or spoon to add batter into each muffin tin until each muffin cup is about ¾ of the way full.
Place the pan in the preheated oven at 425 degrees for 5 minutes, then reduce the heat to 350 degrees and continue baking for 10-11 minutes or until a toothpick inserted in the muffin comes out clean.
Step 7: Remove from the oven and place the muffins on a cooling rack. For best results, let the muffins cool completely before eating to prevent the muffin from sticking to the paper muffin liner.
White Chocolate Raspberry Zucchini Muffin FAQs
Store leftover muffins in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days.
To freeze, place cooled muffins in a freezer-safe bag or airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature. For warm muffins, microwave for 15–20 seconds before serving.
There's no need to squeeze the moisture out of the zucchini for this recipe. The extra moisture helps create soft, tender muffins. Simply shred the zucchini and stir it right into the batter.
Yes! Frozen raspberries work well in this recipe. Add them straight from the freezer (no need to thaw), and gently fold them into the batter to help prevent the muffins from becoming too wet or the berries from breaking apart too much.
For best results, allow the muffins to cool completely before removing the liners. Warm muffins are more likely to stick because the crumb is still delicate. Lightly spraying the muffin liners with cooking spray before adding the batter also helps.
Yes. You can replace the protein powder with an additional ⅓ cup of all-purpose flour. The muffins may have a slightly different texture and will have less protein, but they will still be delicious.
These muffins are not gluten free or vegan. They can be dairy-free with the use of dairy-free protein powder and chocolate chips. They are vegetarian.
Other Delicious Muffin Recipes
If you make this white chocolate raspberry muffins with zucchini recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
White Chocolate Raspberry Muffins With Zucchini
Ingredients
- ⅓ cup avocado oil
- ⅔ cup pure maple syrup
- 2 eggs
- 2 teaspoons vanilla
- 2 cups shredded zucchini
- 1 ½ cups all-purpose flour
- ⅓ cup vanilla protein powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup raspberries (fresh or frozen)
- ½-3/4 cup white chocolate chips
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Add muffin/cupcake liners to the muffin cups of a muffin pan and lightly spray the liners with cooking spray.
- In a large mixing bowl or stand mixer, add the oil, maple syrup, eggs, and vanilla extract. Mix until well combined.
- Shred the zucchini using the large holes of a box grater or a food processor with a grater attachment. Add the zucchini to the wet ingredients and mix well.
- Add the flour, protein powder, baking powder, baking soda, and salt to the wet ingredients. Mix until just combined. Do not over mix!
- Add the raspberries and white chocolate chips and gently mix.
- Use a cookie scoop or spoon to add batter into each muffin tin until each muffin cup is about ¾ of the way full.
- Place the pan in the preheated oven at 425 degrees for 5 minutes, then reduce the heat to 350 degrees and continue baking for 10-11 minutes or until a toothpick inserted in the muffin comes out clean.
- Remove from the oven and place the muffins on a cooling rack. For best results, let the muffins cool completely before eating to prevent the muffin from sticking to the paper muffin liner.
Notes
- Save time/prep ahead:
- Shred the zucchini up to 2 days ahead and refrigerate in an airtight container.
- Measure the dry ingredients ahead of time so everything is ready to mix.
- Freeze individual muffins for quick breakfasts or snacks throughout the week.
- Double the recipe and bake two batches while the oven is already hot—these muffins freeze great!
- These muffins are not gluten free or vegan. They can be dairy-free with the use of dairy-free protein powder and chocolate chips. They are vegetarian.
- The recipe can be found on My Fitness Pal by searching "BWB White Chocolate Raspberry Zucchini Muffins." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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