These white chocolate raspberry muffins are moist and absolutely scrumptious. Full of melted chocolate and soft raspberries, they’re a treat that’s perfect for brunches and breakfast in bed. I also like them for school lunches or after school snacks. 

You don’t need any fancy equipment to make these muffins but I do enjoy making them in my Kitchenaid mixer. And having a good muffin pan helps too. I usually use paper cupcake liners but silicone baking cups work great too if you’re making them for your own family. 

Ingredients Needed for White Chocolate Raspberry Muffins: 

• butter
• white sugar
• brown sugar
• sour cream or plain yogurt 
• eggs
• vanilla extract
• whole milk
• all
• purpose flour 
• baking powder
• baking soda
• salt
• raspberries, fresh or frozen 
• white chocolate chips 

How To Make These Muffins:

• Preheat the oven and prepare the muffin pans.
• In the bowl of a mixer or in a bowl and using a hand mixer, cream together the sugars and butter. 
• Add the sour cream, eggs, vanilla extract, and milk. Mix till smooth. 
• Add the flour, baking powder, baking soda, and salt and mix till combined. 
• Fold in the raspberries and white chocolate. 
• Scoop the dough into muffin cups in your pan. 
• Bake at 425 for 5 minutes and then lower the heat to 350 degrees and finish baking, usually about 18 minutes more. 
• Cool and enjoy!
• Store in an airtight container. 

I got the inspiration for this recipe from Sally on her ultimate muffin post. Something I learned from her that has made a big difference in how my muffins turn out is baking them first at 425 degrees for 5 minutes and then turning the heat down to 350 for the rest of the baking time which is usually 18 minutes. It makes the tops rise beautifully. 

I hope you enjoy these muffins! Happy Baking!

~Rachel Ballinger ☕️💕

“A lot of living happens in the kitchen.”   ~Rachel 

Print

White Chocolate Raspberry Muffins

Moist and absolutely scrumptious, these white chocolate raspberry muffins taste like dessert for breakfast!

Course Breakfast, Dessert

Cuisine American

Keyword Breakfast, dessert, Muffin, Raspberry, White Chocolate

Prep Time 15 minutes minutes

Cook Time 23 minutes minutes

Total Time 38 minutes minutes

Servings 18 Muffins

Author Rachel Ballinger

Equipment

• Muffin Pans
• Cupcake Liners

Ingredients

• 1/2 cup 8 Tbsp, one stick butter, softened
• 1/2 cup cup white sugar
• 1/4 cup brown sugar
• 1/2 cup sour cream or plain yogurt
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1/4 cup whole milk
• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup raspberries fresh or frozen
• 3/4 white chocolate chips
• Coarse sugar for sprinkling on tops

Instructions

• Preheat oven to 425°F. Prepare 18 count muffin pan by spraying with nonstick spray or line with cupcake liners.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. Add the sour cream, eggs, vanilla, and milk. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined. Scrape down the sides and bottom of the bowl as needed.
• Add the flour, baking powder, baking soda, and salt and mix until just combined.
• Stir in the raspberries and white chocolate chips. The batter will be thick.
• Spoon the batter into the prepared muffin cups, filling them all the way to the top. Sprinkle the tops with coarse sugar.
• Bake the muffins for 5 minutes at 425°F and then, keeping the muffins in the oven, reduce the oven temperature to 350°F and bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean.
• Allow muffins to cool completely and then enjoy!
• Store muffins in airtight container.

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