White Chocolate Raspberry Muffins

Note: A variation of this review for white chocolate raspberry muffins originally appeared on mumblingmommy.com.

This white chocolate raspberry muffin recipe from Aldi’s website is one of my favorites. Sometimes you need to indulge your sweet tooth, and it’s nice when you can enjoy something sweet without a lot of guilt. I like these white chocolate raspberry muffins because fruit is baked into the batter.

This recipe is listed in the to-go breakfast category as well as the cake dessert category on Aldi’s site. These muffins may be a little too indulgent to qualify as a healthy breakfast because of the white flour and sugar content, but hey, they’re no worse than Aldi’s Toaster Tarts or certain sugary cereals.


The Recipe:

(Via aldi.us)


  • Carlini Cooking Spray
  • 1 Goldhen Large Egg
  • 3 tablespoons Countryside Creamery Unsalted Butter, melted
  • 1 cup Friendly Farms 2% Milk
  • ½ teaspoon lemon zest
  • 2 cups Baker’s Corner All Purpose Flour
  • ¼ cup + 2 tablespoons Baker’s Corner Granulated Sugar, divided
  • 1 tablespoon Baker’s Corner Baking Powder
  • ½ teaspoon Stonemill Essentials Iodized Salt
  • 1 cup Baker’s Corner White Baking Chips
  • 1 ½ cups raspberries


  1. Preheat oven to 400°. Coat a 12-cup muffin pan with cooking spray.
  2. In a medium bowl, whisk egg, butter, milk, and lemon zest until combined. In a separate bowl, combine the flour, ¼ cup sugar, baking powder and salt.
  3. Fold the dry ingredients into the wet ingredients. Stir until well combined. Gently fold the white baking chips and raspberries into the batter.
  4. Divide the batter evenly between the cups and sprinkle with 2 tablespoons sugar.
  5. Bake 15 minutes, or until a toothpick comes out clean.

Chef’s Thoughts:

I left out the lemon zest because it’s kind of a hassle. I also left off the sugar topping because I like to use less sugar whenever possible. These muffins still taste great, with a light, mild-flavored batter.

You can easily substitute other fruits like strawberries or blackberries instead of using raspberries. While I used fresh raspberries, you also could experiment with using frozen fruit that has been thawed and drained.

Aldi’s estimated prep time of 5 minutes and cook time of 20 minutes were on par with my experience making these white chocolate raspberry muffins. I also got a full dozen muffins, as the recipe assured me. We ate them so quickly that by the time I got around to taking a picture of the finished products, there were only two muffins left.


The Verdict:

Recommended. These white chocolate raspberry muffins won’t last long, but at least you’ll be eating a small serving of fruit as you devour them. This recipe is worth putting into your regular rotation.


About Rachael

Rachael is the Co-founder of Aldi Reviewer. When she isn't busy shopping at Aldi, she enjoys cooking, gardening, writing gothic romance, and collecting more houseplants than she probably should. You can learn more about her at rachaelsjohnston.com.

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