Raspberry White Chocolate Muffins

5 from 3 votes

Raspberry White Chocolate Muffins

These Raspberry White Chocolate muffins are fluffy, bakery style muffins that are bursting with juicy raspberries and creamy white chocolate. These delicious muffins are perfect for brunch spreads, bridal and baby showers, and spring gatherings

Prep Time15

Cook Time15

Course: bread

Cuisine: American

Servings:

Calories: 137kcal

Author: Raquel Pineira

Equipment

Mixing Bowl
muffin tin or cupcake pan
Wire Rack

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup vegetable oil or melted butter
¾ cup granulated sugar
2 large eggs
1 cup sour cream or full-fat Greek yogurt
1 teaspoon vanilla extract
1½ cups fresh or frozen raspberries don’t thaw if frozen
¾ cup white chocolate chips or chunks
1 - 2 tablespoons coarse sugar for topping optional

Instructions

Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or spray with nonstick baking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, whisk together the oil, sugar, eggs, sour cream, and vanilla extract until smooth and fully combined.
Add the dry ingredients to the wet ingredients and mix gently until just combined - do not overmix.
Fold in the raspberries and white chocolate carefully.
Divide the batter evenly among the muffin cups, filling almost to the top. Sprinkle with coarse sugar if using.
Bake for 5 minutes at 400°F, then reduce heat to 350°F and bake for an additional 13–15 minutes, or until the muffins are golden and a toothpick comes out with just a few moist crumbs.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Gently blend ingredients, do not overmix the batter.

You can use paper liners for easy clean up if desired.

Store muffins in an airtight container.

Nutrition