White Chocolate and Raspberry Muffins
White Chocolate and Raspberry Muffins are made with sour cream, fresh raspberries and big chunks of white chocolate. Our easy to follow recipe is made in one bowl and this is the perfect recipe for your next brunch or after school get together.
Servings: 14 muffins
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.
- 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.