These super delicious raspberry white chocolate muffins are made with tons of fresh raspberries, big white chocolate chunks and then drizzled with even more white chocolate. The best part - you can make this one bowl muffin recipe in less than thirty minutes!
These muffins are delicious any time of year but they are especially yummy in the summertime when the raspberries are local and fresh! They freeze well too! So you can make a batch and pull out a muffin when you really need one. 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.
- 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 - we 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
- whole milk - creates the proper consistency for the batter and adds moisture to the finished muffins
- eggs - support the over all structure of the muffins
- sugar - adds sweetness and helps create those crispy, sugary edges
- flour - regular, all purpose flour works well for this recipe
- baking soda, baking powder and salt - gives height to the muffins and balances the flavors
- vanilla - adds sweetness and extra flavor to the muffins
Be sure to see the recipe card for the full list of ingredients and detailed instructions.
Combine the dry ingredients in a large mixing bowl.
Combine the liquid ingredients in a large measuring cup.
Add the liquid ingredients and the eggs to the dry ingredients. Mix well.
Fold the frozen raspberries and white chocolate chunks into the muffin batter.
Scoop the muffin batter into a muffin pan lined with muffin wrappers. Bake muffins according to directions below.
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 375° to finish baking the muffins.
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
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. You can freeze any leftover muffins for 2-3 months in an airtight container.
Freeze your raspberries 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.
Use a large cookie scoop to fill your muffin pan. This 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
The secret to good muffins is using high quality ingredients and following the recipe directions. In this recipe, we use sour cream and buttermilk to add flavor and moisture to the recipe. You also want to be careful not to over bake and dry out your muffins.
I find that muffins come out with a better texture when the batter is thicker and not runny. This makes the batter easy to scoop and creates a perfectly tender baked muffin.
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.
Maple and Thyme Quick Bread and Muffin Recipes
White Chocolate and Raspberry Muffins
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
For the Muffins
- Preheat the oven to 425°. Line your muffin pan with your favorite cupcake wrappers.
- In a liquid measuring cup, melt ½ cup of butter. Allow the butter to cool.
- Combine the flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Whisk to combine.
- In a large measuring cup, combine the melted and cooled butter, sour cream, whole milk and vanilla. 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.
- Scoop the 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.
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