{skinny raspberry & white chocolate muffins}

I would like to introduce you to a new favorite…Skinny Raspberry & White Chocolate Muffins! Not only are they absolutely divine, they are SKINNY! Although, I guess they’re no longer skinny when you eat  four of them, lol.  I tell you, these are SO good!

Skinny Rasperry & White Chocolate Muffins | oldsaltfarm.com

I was at my doctor appointment a few weeks ago, and my mom came with me.  This recipe was in a magazine she was looking at, and so I quickly took a picture as my name was being called.  Unfortunately I didn’t get a look at which magazine, so I can’t give it proper credit, but if someone knows, please tell me so I can!

I LOVE the combination of raspberries and white chocolate, and since there isn’t a lot of sugar in the recipe, the chocolate also adds just a tiny bit more sweetness.  Crusty on the outside, moist on the inside, they are the way a muffin should be!

Skinny Raspberry & White Chocolate Muffins | oldsaltfarm.com

Skinny Raspberry & White Chocolate Muffins

Recipe Type: Muffin/Breakfast
Author: Simply Kierste
Prep time:
Cook time:
Total time:
Serves: 12
  • 2 c. flour
  • 1/3 c. sugar
  • 1 tsp. baking powder
  • 1 tsp baking soda
  • 1/4 tsp. salt
  • 2 T. vegetable oil
  • 1/4 c. skim milk
  • 1/4 c. egg whites
  • 6 oz. (1 container) low fat vanilla yogurt
  • 3/4 tsp. vanilla
  • 1 c. frozen raspberries…DO NOT thaw!
  • 1 c. white chocolate chips
  • 1 T. sugar
  1. Heat oven to 400 degrees. Line a 12 cup muffin tin with liners and set aside.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt; mix well. In small bowl combine oil, egg whites, milk, yogurt, and vanilla; mix well. Add yogurt mixture to flour mixture. Stir just until moistened. Gently stir in frozen raspberries and white chocolate chips.
  3. Divide batter equally into muffin cups. Sprinkle with sugar. Bake for 15-18 minutes, or until toothpick inserted into center of muffin comes out clean.
  4. ***My oven bakes quickly, and only needed between 12 and 13 minutes. I would check them sooner than later!!!


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  1. What is the definition of “skinny” food? I’ve seen that alot lately and don’t know what it means. Does that mean low fat? Ah, muffins…..desserts hiding in healthy food clothing! ha ha! We went to Sweet Tomatoes tonight and I did SO good on my eating UNTIL I let myself have ONE muffin. Well, one turned in to 3.5! They are soooo stinking yummy! And I HIGHLY doubt they are skinny, especially after I slathered honey butter on them! Oh well, at least I enjoyed every bite!\

    These look yummy! I love raspberry and white chocolate together!

  2. Hi Kiierste

    Thanks for your awesome blog! Can’t wait to try the muffins. How much sugar?? That has been “blackes” out.

    Many thanks

    Love and Blessings


  3. Hi Kierste

    Plse ignore previous comment regarding sugar! Silly me I didn’t read the recipe!!!



  4. Kierste,

    Just wanted to say that I tried your recipe for the muffins this am with just two modifications. I only had 0 % vanilla greek yogurt and white chocolate melting wafers at home. They were absolutley delicious and a HUGE hit at the breakfast table. The top was a white chocolate carmalized treat. Let’s just say I didn’t stop at one and I’m not eating for two ;0 Wanted to tell you how much I enjoy reading your blog, trying out your crafts and recipes and Congratulations on your soon to be newest addition to the family. Your kids are adorable and you are an inspiration.


    1. YAY! I’m so glad you tried them and loved them!!! I love that you could try a variation of the recipe and it still work–I love being able to use what we have at home!!! Thanks so much for the well wishes and kind words—they are SO appreciated!!! XO

  5. That’s a great recipe! Everything I love in one recipe. I made my own version of those : http://www.heelsandbuns.com/white-chocolate-raspberry-skinny-muffins-низкокалорийные-маффины-с-бе/
    Hope you will like it.

  6. This recipe is from All Whites. I love this recipe but always find that the batter is way too dry and I add a lot more milk and egg whites. Do you have this issue?

    1. I don’t remember that being a problem! I’ve been making them with gluten-free flour (which changes the consistency) since my daughter was diagnosed with celiac disease, so it’s been awhile since I made with regular flour to tell you for sure. They sure are yummy, though!! :)

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