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Raspberry White Chocolate Muffins

  • Author: Celeste
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


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!



For the Muffins:

  • 150 g (3/4 cup) granulated sugar
  • 2 tsp fresh orange zest
  • 210 g (1 3/4 cup) all-purpose flour, spooned and leveled
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs, room temp
  • 113 g (1/2 cup) unsalted butter, softened
  • 60 g (1/4 cup) sour cream, room temp
  • 60 ml (1/4 cup) whole milk, room temp
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 170 g (1 1/4 cup) fresh raspberries
  • 130 g (3/4 cup) white chocolate chips

For the Streusel Topping:

  • 60 g (1/2 cup) all purpose flour, spooned and leveled
  • 100 g (1/2 cup) granulated sugar
  • 57 g (4 tbsp) unsalted butter, melted and cooled*


  1. Preheat the oven to 425°F (220°C). Grease a 12 cup muffin pan and line with cupcake/muffin liners.
  2. 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.
  3. 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.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
  5. 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).
  6. Add the eggs, mixing until fully combined. Scrape down the bottom and sides to make sure everything is incorporated.
  7. Add the sour cream, milk, vanilla extract, and almond extract, and mix until well combined.
  8. On the lowest speed, add the flour in three additions until just combined. Be careful not to overmix.
  9. 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.
  10. Using a large cookie scoop, scoop the batter into the muffin liners, filling them to the top. 
  11. Sprinkle a generous portion of streusel topping over each muffin.
  12. 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.
  13. Cool in the muffin tin for 5 minutes before using a fork to gently remove them. Place them on a wire rack to cool. 


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.


  • 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