These raspberry white chocolate muffins are topped with a crumble topping and baked to perfection. They’re studded with fresh raspberries and rich white chocolate chips. An indulgent breakfast that’s simple to make and comes together in no time!
These raspberry white chocolate muffins are incredibly moist and fluffy. Each bite of a raspberry has the perfect balance of sweet and tart, and we even added orange zest for an extra pop of flavor.
To add a slight crunch, we added a streusel topping that adds both texture and looks. With a generous sprinkle of crumbly topping, you’ll have professional looking muffins that look like you picked them up at the bakery! Enjoy them with your morning coffee or a big glass of milk for a tasty indulgent breakfast.
Ingredients
- Granulated Sugar: You’ll need enough for the batter and the crumble topping.
- Orange Zest: This gives the muffins an extra pop of flavor. Don’t skip it!
- All-Purpose Flour: You’ll need 210 g or 1 ¾ cup. Read the tips section on how to measure flour using cups.
- Baking Powder: This is what makes our muffins nice and tall.
- Salt: Used as a flavor enhancer.
- Unsalted Butter: The batter uses softened butter while the crumble topping uses a few tbsp of melted butter.
- Eggs: To get your eggs to room temperature faster, place them in a bowl of very warm water for 5 minutes.
- Sour Cream: It makes the muffins super soft and moist!
- Milk: This gives the muffins a softer texture. It also thins out the batter so it’s not too dense.
- Vanilla and Almond Extract: We like to use a mixture of both!
- Fresh Raspberries: Fresh is best, but you can also use frozen.
- White Chocolate Chips: We don’t recommend using chopped chocolate as it could be too clunky for the batter.
Instructions (with photos)
Tips
- Accurately measure your flour. We highly recommend getting a kitchen scale for all baking recipes since it provides the most accurate results. If you don’t have one, fluff up your flour before using, then scoop into your measuring cup and level off with the flat side of a knife. We can’t guarantee accurate results with cups which is why we recommend getting a scale.
- Use room temperature ingredients. This ensures your ingredients are evenly incorporated and the batter is smooth. For this recipe, the butter should be softened and the other wet ingredients should be at room temperature. If they’re not, they could shock the butter, causing it to curdle the batter which could alter the structure of your baked good.
- Don’t overmix the batter. Working your batter too much causes gluten to form which leads to tough, spongy muffins. It’s important to add the dry ingredients in intervals just until combined to get the desired fluffy texture. Trust us, you don’t want dense, spongy muffins!
FAQ
Yes, you can use the same amount of plain full-fat Greek yogurt as you would the sour cream.
Yes, but keep them frozen up until you add them into the batter. Don’t thaw them out because the juices will start to seep out and stain your batter red.
To get a domed muffin top, fill the liners all the way to the top and bake them at a high temperature (425°F/220°C) for 10 minutes. This creates enough hot air to puff up the muffin and set the tops without spreading outward. Reduce the temperature to 350°F/180°C and bake for an additional 8-11 minutes. This continues to bake the inside and prevents the outside of the muffins from burning. With this technique in mind, you’ll have domed, professional looking muffins worthy of being in a bakery!
Place them in an airtight container and store in the fridge for up to 1 week. Bring to room temperature once you’re ready to eat or pop them in the microwave for a few seconds.
– Stand mixer or electric hand mixer
– Standard 12 cup muffin tin
– Cupcake/muffin liners
More Recipes You’ll Love
If you love these raspberry white chocolate muffins, try our raspberry lemon loaf cake. It’s one of our most popular recipes!
📖 Recipe
Raspberry White Chocolate Muffins
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 12 muffins 1x
- Category: Muffins
- Method: Baking
- Cuisine: American
Description
These raspberry white chocolate muffins are topped with a crumble topping and baked to perfection. They’re studded with fresh raspberries and rich white chocolate chips. An indulgent breakfast that’s simple to make and comes together in no time!
Ingredients
For the Muffins:
- 150 g (¾ cup) granulated sugar
- 2 tsp fresh orange zest
- 210 g (1 ¾ cup) all-purpose flour, spooned and leveled
- 2 ½ tsp baking powder
- ½ tsp salt
- 2 large eggs, room temp
- 113 g (½ cup) unsalted butter, softened
- 60 g (¼ cup) sour cream, room temp
- 60 ml (¼ cup) whole milk, room temp
- ½ tsp vanilla extract
- ¼ tsp almond extract
- 170 g (1 ¼ cup) fresh raspberries
- 130 g (¾ cup) white chocolate chips
For the Streusel Topping:
- 60 g (½ cup) all purpose flour, spooned and leveled
- 100 g (½ cup) granulated sugar
- 57 g (4 tbsp) unsalted butter, melted and cooled*
Instructions
- Preheat the oven to 425°F (220°C). Grease a 12 cup muffin pan and line with cupcake/muffin liners.
- For the streusel topping, combine the melted and cooled butter, flour, and sugar. Mix everything together with a fork and scrape the mixture until a crumble forms. Place in the fridge while you make the muffins.
- In a medium bowl, massage the orange zest into the sugar until there are no more patches of white. This helps to release the orange oil in the zest.
- In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment*, add the softened butter and orange sugar. Beat on medium speed until light and fluffy (1-2 minutes).
- Add the eggs, mixing until fully combined. Scrape down the bottom and sides to make sure everything is incorporated.
- Add the sour cream, milk, vanilla extract, and almond extract, and mix until well combined.
- On the lowest speed, add the flour in three additions until just combined. Be careful not to overmix.
- Remove the bowl from the stand mixer and fold in the raspberries and white chocolate chips with a silicone spatula. It’s fine if the raspberries break a bit, just be sure not to overwork the batter.
- Using a large cookie scoop, scoop the batter into the muffin liners, filling them to the top.
- Sprinkle a generous portion of streusel topping over each muffin.
- Bake for 10 minutes. Then reduce the temperature to 350°F (180°C) and bake for an additional 8-11 minutes or until a cake tester inserted into the center comes out clean and the tops are lightly golden.
- Cool in the muffin tin for 5 minutes before using a fork to gently remove them. Place them on a wire rack to cool.
Notes
If you’re using frozen raspberries, make sure they’re kept frozen until you add them to the batter. Don’t thaw them or the juices could stain the mixture red.
Topping: Make sure the butter for your streusel topping is cooled to room temperature before adding the flour and sugar. If it’s warm, the mixture will form a paste instead of a crumble.
Stand Mixer: You can also use a handheld electric mixer. We recommend folding the dry ingredients in three additions since handheld mixers tend to be too fast and we don’t want to risk overmixing the batter.
Nutrition
- Serving Size: 1 muffin
- Calories: 358
- Sugar: 28.4 g
- Sodium: 126.5 mg
- Fat: 17.2 g
- Carbohydrates: 47.7 g
- Fiber: 1.6 g
- Protein: 4.6 g
Keywords: raspberry white chocolate muffins, best raspberry white chocolate muffins, moist, streusel topping, crumble topping
Cristina Jesurun says
The muffins were perfect for breakfast. I ended up making two dozens becaused I clicked on 2X button or box by the ingredients. We couldn’t stop eating them. We put some in the freezer and warmed them up later in the week. They still tasted freshly made.
★★★★★
fancifuleats says
Oops, well at least it all worked out in the end! Good to hear that they kept well after freezing. 😊