Raspberry White Chocolate Muffins are decadent, moist, and everything you want in a sweet treat. Topped with a homemade streusel topping and packed with fresh raspberries, these muffins are a delightful dessert, breakfast, and snack all in one!
Raspberry White Chocolate Muffins
Is there any better combination than decadent white chocolate and fresh raspberries? I’d argue it’s at least in the top five best. I’d also argue that muffins (of any flavor) are among the absolute best treats. Are they breakfast? Are they snacks? Are they dessert? No need to choose, they can be all three! These bakery style jumbo muffins are perfect for any and all occasions. The tart raspberries are complimented by the rich white chocolate and the surrounding muffin base is so moist and fluffy, everyone will think you woke up early and scored a batch from that trendy bakery in town that sells out before 7am every day!
More mouthwatering muffin recipes coming at ya! Check out more fruity flavor combinations like these classic Blueberry Muffins or a batch of these soft and sweet Strawberry Banana Muffins the next time the baking bug hits you!
Can I use frozen raspberries?
If raspberries are not in season, you can use frozen. Don’t be alarmed if the frozen raspberries stain the batter pink when mixing! Think of it as an extra bit of decoration. While I love using fresh raspberries, I also love making these muffins any time the craving strikes and find frozen work just fine!
How To Make Raspberry White Chocolate Muffins
- Beat. In a large bowl, use a mixer to beat together the butter and sugar. Add in the sour cream and beat again until combined.
- Mix. Add in your eggs and the vanilla and stir.Pour in the milk and stir once more until just incorporated.
- Sift. Use a mesh sifter (or electric one if you’ve got it) to sift the flour, baking powder, and baking soda over the batter. Add the salt and stir. It’s okay if you’ve got some dry spots as we’ll be adding more ingredients and it’s better not to overmix the batter.
- Toss. Toss your fresh raspberries in flour until they have a light coating. This helps them not sink to the bottom when baking.
- Fold. Gently fold in the raspberries and white chocolate chips to the batter and stir until just mixed.
- Preheat. Preheat the oven to 425°F. Line a jumbo muffin tin with liners and set aside while the batter rests.
- Whisk. In the meantime, use a small bowl to whisk together the flour and sugars for the topping.
- Cut. Use a pastry cutter, a fork, or just your hands to cut in the cold butter and mix with the flour mixture. Continue mixing until you end up with a sand-like texture. Â
- Pour. Fill the muffin tin about ¾ of the way full with batter and sprinkle however much of the topping you like over top.Â
- Bake. Bake initially for 5 minutes, then lower the heat to 350 degrees Fahrenheit and bake for an additional 20-25 minutes. Insert a toothpick in the middle and if it comes out clean the muffins are done!
- Cool. Allow them to cool for about 5 minutes in the tin before removing them and allowing them to cool on a wire rack.
- Serve. Serve with coffee for breakfast or milk for dessert. Enjoy!
Storing Raspberry White Chocolate Muffins
Store any leftover muffins in an airtight container on the counter for 1 week.
Ingredients Notes for Raspberry White Chocolate Muffins
- For the muffins:
- Butter – Salted butter is preferred here, and you want it to reach room temperature for easier mixing.
- Sugar – For the muffins, we’ll be using plain granulated sugar.
- Sour Cream – In baked goods, sour cream gives you such a moist texture. It’ll taste like they came straight from a bakery.
- Eggs – Room temperature is the way to go for a silky smooth batter.Â
- Vanilla – We can’t have a baked good without vanilla!
- Milk – I used whole milk for a rich flavor, but you can use any milk or non-dairy substitute you prefer.
- Flour – Spoon it into the measuring cup so it’s not packed in there. We’re also dusting the raspberries with it so they don’t sink to the bottom of the muffins.Â
- Baking Powder and Soda – This combo ensures your muffins rise and are light and fluffy. Make sure the baking powder and soda are fresh and in date or they won’t cause the right reaction for rising.
- Salt – A pinch to both enhance the sweet flavors, and balance them out.Â
- White Chocolate Chips – Any brand or style you like.
- Raspberries – Fresh raspberries work best if you can get them! If not, frozen will also work.Â
For the streusel topping:
- Flour – This creates that crumbly texture.
- Sugar – This time we’re opting for mostly brown sugar to give us that more caramelized flavor with a bit of white sugar as well.
- Butter – Salted butter once again but make sure it’s cold and right from the fridge!
Enjoy!
~Nichole
Raspberry White Chocolate Muffins
Ingredients
- 6 Tbsp Salted butter at room temperature
- 1/3 Cup Granulated sugar
- 1/3 Cup Sour cream
- 2 Eggs
- 1 tsp Vanilla
- 1/3 Cup Milk
- 1 1/2 Cups All-purpose flour plus 1 tablespoon
- 1 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 Cup White chocolate chips
- 1 Cup Fresh raspberries
Streusel topping:
- 1/2 Cup All-purpose flour
- 1/4 Cup Brown sugar packed
- 2 Tbsp Granulated sugar
- 3 Tbsp Salted butter cold
Instructions
- Beat the butter and sugar in a large bowl then add the sour cream and beat until combined.
- Add the eggs and vanilla and mix, then add the milk and stir again until combined.
- Place a large fine mesh sifter over the bowl and sift the 1 1/2 cups of flour, baking powder, baking soda, and salt into the bowl.
- Stir a few times but leave some dry spots since we’ll be mixing more in a minute and we don’t want the batter to get tough.
- Gently toss the raspberries and 1 tablespoon of flour in a medium bowl then fold them into muffin batter with the chocolate chips.
- Let the batter rest for 10 minutes while preheating the oven to 425 degrees Fahrenheit and lining a jumbo size muffin pan with muffin liners.
- Whisk all the ingredients for the crumble topping except the butter in a small bowl, then use a pastry cutter, fork, or your hands to smash and mix the butter into the flour mixture until it forms a sandy/gravel texture.
- Use a large cookie scoop to fill the muffin liners 3/4 of the way and sprinkle with as much crumble topping as you like.
- Bake for 5 minutes then reduce the heat to 350 and let them cook for 20-25 minutes or until a toothpick comes out clean when inserted into the center of the muffins.
- Let them cool for 5 minutes in the pan before transferring to a cooling rack and serving.
Notes
These raspberry white chocolate muffins can be stored in an airtight container for up to 1 week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
