Our raspberry and white chocolate muffin recipe is made with fresh, juicy raspberries, sweet white chocolate chunks and sour cream for added moisture. The baked muffins are drizzled with even more white chocolate. Adding sour cream to the batter ensures a baked muffin that stays light, fluffy, and full of flavor. This easy muffin recipe is mixed up in one bowl and the batter can be made ahead of time for easy baking. Follow our detailed step-by-step instructions and have delicious raspberry and white chocolate muffins on the breakfast table in no time at all.
This is the perfect muffin to bake any time of year but they are especially yummy in the summertime when the raspberries are local and fresh! These muffins freeze well too! You'll have fresh muffins in the freezer anytime that you are craving that delicious raspberry and white chocolate combination. If you love the white chocolate and raspberry combo as much as we do, be sure to check out our White Chocolate and Raspberry Loaf Cake too!
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❤️ What You'll Love About This Recipe
- these easy white chocolate raspberry muffins are filled with sweet white chocolate and have a delicious, tender crumb
- our best tips and tricks are included in this post - no more dry, dense muffins or berries sinking to the bottom of the muffins
- the best way to bake with seasonal, juicy berries
- the sour cream added to the muffin batter add both flavor and moisture, creating a delicious muffin that stays light and fluffy
🍓 Ingredient Notes
- fresh raspberries - freeze in a single layer on a parchment lined baking sheet - this prevents them from falling apart when you mix them in
- white chocolate - I used a white chocolate bar chopped up - I like to use Ghirardelli or Lindt - you'll use this both in the muffins and for the drizzle on the top
- unsalted butter - melted and cooled
- sour cream - adds both flavor and fat to the recipe creating that tender cake like texture
- flour - regular, all purpose flour works well for this recipe
- vanilla extract - adds sweetness and extra flavor to the muffins
Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.
🥣 Instructions
Combine the dry ingredients in a large mixing bowl.
In a separate bowl or large measuring cup, combine the liquid ingredients and whisk to combine.
Add the liquid ingredients to the dry ingredients. Mix until just combined.
Fold the frozen raspberries and white chocolate chunks into the muffin batter. Cover and chill the muffin mixture for at least 30 minutes
Scoop the chilled muffin batter into a muffin pan lined with muffin liners. Bake muffins according to directions below.
Once cooled, drizzle the baked muffins with melted white chocolate. Allow the chocolate to harden before serving the muffins.
Hint: for extra tall, fluffy muffins, bake your muffins at 425° for the first five minutes. Then lower the temperature to 350° to finish baking the muffins.
🫐 Substitutions
sour cream - if you don't have sour cream, you can swap it out for whole milk plain yogurt or Creme Fraiche.
whole milk - you can use buttermilk or low fat milk instead of the whole milk
white chocolate bar - if you don't have a white chocolate bar, you can use 1 cup of white chocolate baking chips
🍫 Variations
Dark Chocolate Raspberry Muffins - swap the white chocolate chips out for your favorite dark chocolate chips for a truly indulgent bakery-style muffins.
Switch up the Berries - switch up the berries and make strawberry or blueberry and white chocolate muffins. Simply replace the raspberries with fresh blueberries or sliced fresh strawberries.
📦 Storage
Store baked muffins in the refrigerator for 2-3 days.Because these muffins have fresh berries in them, they really only stay fresh for about a day at room temperature. I like to bake and serve the muffins right away or keep them in the refrigerator. You can freeze any leftover muffins for 2-3 months in an airtight container.
⭐️ Top Tips
Freeze Your Raspberries - Freeze fresh raspberries for 20-30 minutes before adding them to your recipe! This keeps the berries from falling apart when you mix them into the batter. I freeze the raspberries on a parchment lined quarter sheet pan for 20-30 minutes before starting the recipe. This prevents the berries from falling apart and making your muffins too wet or soggy.
Chill Your Muffin Batter - Chilling the muffin batter impoves both the height and texture of the muffins. Letting the batter rest guarantees a tender muffins filled with rich white chocolate and fresh raspberries.
Use a Cookie Scoop - Using a cookie scoop to fill your muffin tin makes it easy to get the same amount of batter into each cup without any messy batter all over your pan. 😆
🙋🏽♀️ Frequently Asked Questions About Baking Muffins
If you don't have sour cream or prefer not to use sour cream, you can use greek yogurt, plain yogurt or Creme Fraiche in place of the sour cream.
This muffin batter is thicker which naturally prevents the raspberries from sinking to the bottom of the muffins. Because you will freeze the fresh berries, the cold temperature makes it less likely that the berries will sink to the bottom as well.
When making muffins, I prefer using fresh berries but freezing them for a bit before adding them to the batter. This guarantees that they won't fall apart as you mix them in but gives you the chance to use fresh, ripe berries in your recipe. Sometimes frozen berries are already mushy and adding them to your muffin batter will make your muffins soggy.
🧁 More Muffin Recipes
📖 Recipe
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Raspberry and White Chocolate Muffins with Sour Cream and Fresh Raspberries
Ingredients
For the Muffins
- 2 cups all purpose flour
- ⅔ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter melted and cooled
- ½ cup sour cream at room temperature
- 2 large eggs at room temperature
- ½ cup whole milk at room temperature
- 1 ½ teaspoons vanilla at room temperature
- 1 cup fresh raspberries frozen for 30 minutes
- 1 cup white chocolate roughly chopped
For the White Chocolate Drizzle
- ½ cup white chocolate roughly chopped
Instructions
For the Muffins
- Preheat the oven to 425°. Line your muffin pan with your favorite cupcake wrappers.
- Combine the flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Whisk to combine.
- In a liquid measuring cup or medium bowl, melt ½ cup of butter. Allow the butter to cool.
- Add the sour cream, whole milk, eggs and vanilla to the melted butter. Whisk until well combined.
- Add liquid ingredients and eggs to the dry ingredients. Mix until the batter just comes together. Be careful not to over mix.
- Gently fold the frozen raspberries and chopped white chocolate into the batter.
- Cover the muffin batter and chill for at least 30 minutes.
- Scoop the chilled batter into the lined muffin pan. Fill each cup about ⅔ of the way. I like to use a large cookie scoop to do this.
- Bake muffins at 425° for 5 minutes. Lower the oven temperature to 350° and bake for an additional 15-17 minutes. Muffins should have golden brown edges and the middles should bounce back a little when you poke them.
- Remove muffins from the oven and allow to cool for 5-10 minutes in the pan. Move muffins to a cooling rack and allows to cool completely before drizzling with white chocolate.
For the White Chocolate Drizzle
- Add the chopped white chocolate to a large measuring cup.
- Melt chocolate in microwave for 30 seconds at a time. Stir the chocolate after every 30 second interval. Continue this process until the chocolate is completely melted and pourable.
- Drizzle the melted white chocolate over the cooled muffins. Allow the chocolate to cool and harden before serving muffins.
Notes
Nutrition
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