Can I use Greek yogurt instead of sour cream?

Yes, you can use the same amount of plain full-fat Greek yogurt as you would the sour cream.

Can I use frozen raspberries?

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.

How to get tall, bakery-style muffins

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!

How long will these muffins last?

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.

Special Equipment/Supplies

- Stand mixer or electric hand mixer - Standard 12 cup muffin tin - Cupcake/muffin liners

Raspberry White Chocolate Muffins

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

Scale

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*

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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

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