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–+ servings
Raspberry white chocolate chip muffins on table.

Raspberry White Chocolate Muffins

Charlotte Singh-Dhanraj
These Raspberry White Chocolate Muffins are bakery-style perfection! Bursting with juicy raspberries and creamy white chocolate chips, they’re tender, fluffy, and topped with a raspberrry drizzle.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoon 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

Instructions
 

  • Set your oven to 400°F and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing each cup with nonstick spray.
  • In a medium-sized mixing bowl, stir together the flour, baking powder, baking soda, and salt until evenly combined.
  • In a separate large bowl, whisk the oil, sugar, eggs, sour cream, and vanilla extract until smooth and creamy.
  • Gradually add the dry mixture to the wet ingredients, gently stirring just until the batter comes together. Avoid overmixing to keep the muffins light and tender.
  • Carefully fold in the raspberries and white chocolate, being gentle to avoid breaking up the berries.
  • Spoon the batter into the prepared muffin tin, filling each cup nearly to the top. If desired, sprinkle with coarse sugar for a crunchy topping.
  • Bake at 400°F for 5 minutes, then lower the oven temperature to 350°F and continue baking for another 13–15 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  • Optional Raspberry Glaze:Whisk together 1 cup powdered sugar with 1–2 tablespoons milk or cream and 2–3 mashed raspberries until smooth. Strain for a seedless glaze, if desired. Drizzle over cooled muffins and let set.

Notes

 
    • Toss raspberries with a tablespoon of flour before folding in to help prevent sinking.
    • Don’t overmix the batter. Mix just until combined for tender muffins.
    • If using frozen raspberries, add them straight from the freezer without thawing.
    • Use a cookie scoop or ice cream scoop to divide batter evenly.
Keyword raspberry white chocolate muffins
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