Sour cream is the key to muffins that stay light and fluffy long after they come out of the oven - and these raspberry white chocolate muffins are the proof. The sour cream helps to create a moist texture without making the muffins heavy. Fresh raspberries create bright, fresh pockets of flavor throughout and the white chocolate chunks melt into the batter as it bakes. The drizzle of white chocolate on top adds extra sweetness. Everything comes together in one bowl and the batter can be made ahead if you want to get a head start on your morning baking. For something special, a layer of our Easy Streusel Topping takes these from everyday to bakery quality!
Quick Look: Raspberry and White Chocolate Muffins
- Ready In: About 1 hour 10 minutes (including batter chilling time)
- Makes: 14 Muffins
- Calories: 274 kcal (approximately)
- Main Ingredients: Fresh raspberries, white chocolate, sour cream, butter, eggs, milk, vanilla and flour
- Dietary Info: Contains gluten, dairy and eggs. To make gluten free, swap the flour for your favorite gluten free flour blend.
- Baker's Note: Don't skip chilling the batter - it's the key to tall, fluffy muffins. Also be sure to freeze your raspberries before folding them in!
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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
Key Ingredients
- 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
- 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
Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.
How To Make Raspberry And White Chocolate Muffins
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.
Amanda's 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. 😆
Raspberry and White Chocolate Muffins faqs
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 Light And Fluffy Muffin Recipes
Recipe
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Raspberry and White Chocolate Muffins with Sour Cream and Fresh Raspberries
Equipment
- glass measuring cup
- measuring cups
- measuring spoons
- large mixing bowl
- whisk
- spatula
- cookie scoop
- small mixing bowl
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.2 cups all purpose flour, ⅔ cup granulated sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- In a liquid measuring cup or medium bowl, melt ½ cup of butter. Allow the butter to cool.½ cup butter
- Add the sour cream, whole milk, eggs and vanilla to the melted butter. Whisk until well combined.½ cup sour cream, 2 large eggs, ½ cup whole milk, 1 ½ teaspoons vanilla
- 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.1 cup fresh raspberries, 1 cup white chocolate
- 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.½ cup white chocolate
- 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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