Raspberry White Chocolate Muffins
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!
Servings 6
Calories 625kcal
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
Storage:
These raspberry white chocolate muffins can be stored in an airtight container for up to 1 week.
These raspberry white chocolate muffins can be stored in an airtight container for up to 1 week.
Nutrition
Calories: 625kcal | Carbohydrates: 78g | Protein: 9g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 385mg | Potassium: 337mg | Fiber: 3g | Sugar: 44g | Vitamin A: 721IU | Vitamin C: 6mg | Calcium: 165mg | Iron: 3mg