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These raspberry and white chocolate muffins are soft, buttery and have a pop of tart/sweetness in every bite.
You can never have enough muffin recipes, from blackberry oatmeal muffins to cinnamon streusel muffins to banana carrot muffins.
But one of my favorite combinations is white chocolate and raspberries and that's where these muffins come into play. I love the combo so much I even have raspberry and white chocolate scones.
Why This Recipe Works
- Easy - You'll be surprised how easy these muffins are to make. They can be prepped and put in the oven in less than 10 minutes.
- Flavorful - The muffin itself is delicious, but the tartness from the raspberries and sweetness from the white chocolate really works!
- Make-ahead - You can make a batch of these and then throw in the freezer. Just pull one out when you are short on time.
Jump to:
Ingredient Notes
- Flour - the base of the recipe is all-purpose flour.
- Baking powder/soda - super important as it helps the homemade muffins rise.
- Unsalted butter - adds the necessary fat and helps create that buttery texture/flavor.
- Light brown sugar - where the sweetness comes from.
- Sour cream - the acidity reacts with the leaveners and creates a nice rise.
- Vanilla extract - enhances the flavor.
- Raspberries - adds a both sweet and tart flavor.
- White chocolate - has a buttery, milky, sweet taste.
Ingredient Swaps
As with any recipe, you can change up the ingredients if need. Some substitutes include:
- Butter is a go-to of mine lately for fat in baked goods, but coconut oil, vegetable or canola oil also works.
- While I use eggs in these muffins, if you want to make them vegan, you can use chia seeds.
- I use light brown sugar for added sweetener, but granulated sugar or dark brown sugar can be substituted. You can even try maple syrup or honey.
- Sour cream adds extra fat and acidity, but you can also use yogurt or Greek yogurt. Buttermilk works as well.
- If you want to go the vegan route, almond or oat milk are good substitutes for milk.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Mix the dry ingredients in a medium bowl and set aside. Cream together the butter and sugar until combined in another bowl.
Add in the eggs, sour cream, milk and vanilla extract, beating until combined before folding in the dry ingredients.
Gently fold in the raspberries and white chocolate.
Spoon the batter all the way to the top in a prepared muffin pan. Bake for 5 minutes at 425°F before reducing heat to 350°F and baking for 12-15 minutes or until done.
FAQs
Cupcakes have more sugar and fat and usually include frosting. Where muffins are generally denser.
Also cupcakes are usually mixed with a stand mixer and muffins are mixed by hand. These vanilla muffins start with the mixer but you then fold in the dry ingredients by hand at the end.
Yes. Just make some chia seed eggs. To replace 1 egg, the ratio is 1 tablespoon chia seeds in 2 ½ tablespoon of water.
You can also use the same amount of ground flaxseed. Chia eggs work great in any baking dish as it helps bind everything together just like a real egg.
Yes. If using frozen, no need to thaw them. If using dried raspberries, just reduce the amount to ¾ cup.
Yes! Just pour your batter into a 9x5 loaf pan. Bake at 350°F for 55 to 60 minutes or until a toothpick comes out clean.
Let cool for 10 minutes before removing from the pan. Then let cool on a cooling rack.
The muffins will stay fresh for 3 days at normal room temperature, but 1 week in the fridge. They will last up to 3 months in the freezer, which is what I normally do.
Equipment
The equipment you use is important to how the muffins turn out. What is needed is the following:
- Large bowl - need a bowl to be able to mix together the ingredients.
- Whisk - used to mix together the dry ingredients.
- Cupcake liners - keeps the muffins from sticking to the pan.
- Cookie scoop - helps get an even amount of batter in each muffin pan.
- Muffin pan - bakes the muffins.
Pro Tips/Recipe Notes
- All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.
- Once the raspberries are added to the batter, fold in very gently so they don't break up and start to bleed into the batter.
- Use an ice cream scoop to get an even amount of batter in each muffin tin.
- You'll know the muffins are done when a toothpick comes out clean.
Other Muffin Recipes
If you’ve tried these raspberry and white chocolate muffins or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below. And if you are a fan of raspberries, try this chocolate raspberry tart! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Raspberry and White Chocolate Muffins
Ingredients
- 1 ¾ cups all-purpose flour (219g)
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ¾ cup light brown sugar
- 2 large eggs, at room temperature
- ½ cup sour cream, at room temperature
- ¼ cup whole milk
- 1 tablespoon vanilla extract
- 1 cup raspberries
- ½ cup white chocolate chips
Instructions
- Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a medium bowl, combine the flour, baking powder, baking soda and salt.
- In the bowl of a mixer, cream together the butter and sugar until combined, about 2-3 minutes. Add in the eggs, sour cream, milk and vanilla extract and beat on medium speed until the texture is uniform.
- Add in the dry ingredients, folding with a spatula until just combined. Add the raspberries and white chocolate chips and gently fold until combined.
- Spoon batter into prepared muffin pan, filling them all the way to the top.
- Bake for 5 minutes at 425°F and then reduce heat to 350°F. Continue to bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool for 5 minutes in pan before transferring to a wire rack to cool.
Notes
- All refrigerated items should be at room temperature, which helps the batter mix easily and evenly.
- Once the raspberries are added to the batter, fold in very gently so they don't break up and start to bleed into the batter.
- Use an ice cream scoop to get an even amount of batter in each muffin tin.
- You'll know the muffins are done when a toothpick comes out clean.
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