Raspberry White Chocolate Muffins

5 from 2 votes

Raspberry White Chocolate Muffins

Bursting with juicy raspberries and creamy white chocolate, these muffins offer a perfect blend of tartness and sweetness. Enhanced by the tangy addition of sour cream, they stand out as the ultimate raspberry muffin!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 381kcal

Author: Callan Wenner

Equipment

12 hole muffin tin
Tulip cupcake liners
Mixing bowls
Whisk
Rubber spatula

Ingredients

3 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 cups raspberries fresh or frozen
1 cup granulated sugar
2 large eggs room temperature
1 tablespoon vanilla paste or extract
½ cup neutral oil
1 cup sour cream room temperature
⅔ cup white chocolate chips chunks, or chopped bar

US Customary - Metric

Instructions

Whisk together the flour, baking powder, baking soda, and salt.
3 cups all-purpose flour, 3 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
Toss the raspberries in 2 tablespoons of the flour mixture.
2 cups raspberries
In a large bowl, whisk together the sugar, eggs, vanilla, oil, and sour cream.
1 cup granulated sugar, 2 large eggs, 1 tablespoon vanilla paste or extract, ½ cup neutral oil, 1 cup sour cream
Add the dry ingredients to the wet ingredients and fold it together with a rubber spatula or wooden spoon until mostly combined but some flour still remains on the sides.
Add the floured raspberries and white chocolate and finish folding until evenly dispersed and the remaining flour is incorporated. Don’t over mix!
⅔ cup white chocolate chips
Let the batter rest while the oven preheats. After the preheat signals, let it heat for another 10 minutes to get very hot.
Preheat the oven to 425°F. Line a muffin pan with muffin liners, only lining every other well. You will need 2 muffin pans to do this or just make them 6 at a time.
Fill the muffin liners the whole way to the top with the batter. Top with a few extra raspberries and chocolate pieces.
Bake the muffins for 5 minutes, then without opening the oven, turn the heat down to 350°F and bake for another 18-20 minutes.
Let the muffins cool in the pan for about 5 minutes before removing to a wire cooling rack to cool completely.

Video

Notes

I like to use tulip liners so the muffins can be filled to the top, mounding up. All batter should be used for 12 muffins.

For jumbo muffins, fill 6 wells of a jumbo muffin pan and bake for 5 minutes at 425℉, then at 350℉ for 25-27 minutes.

Store the muffins lightly covered at room temperature for three days. To freeze, wrap each muffin in plastic wrap, then add to a sealed container and freeze for up to three months. Unwrap completely and thaw at room temperature.

Nutrition