White Chocolate and Raspberry Muffins

stack of raspberry white chocolate muffins on white plate with flowers and milk

5 from 1 vote

White Chocolate and Raspberry Muffins

White Chocolate and Raspberry Muffins are made with sour cream, fresh raspberries and big chunks of white chocolate. Make this easy recipe in one bowl in less than 30 minutes. Our white chocolate raspberry muffin recipe is perfect served with fresh fruit for an easy breakfast or after school snack.

Prep Time50

Cook Time20

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 274kcal

Author: Amanda Smallwood

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

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.

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. 😆

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