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A bunch of white chocolate raspberry muffins
Rachel Ballinger

White Chocolate Raspberry Muffins

Moist and absolutely scrumptious, these white chocolate raspberry muffins taste like dessert for breakfast!
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 18 Muffins
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • Muffin Pans
  • Cupcake Liners

Method
 

  1. Preheat oven to 425°F. Prepare 18 count muffin pan by spraying with nonstick spray or line with cupcake liners.
  2. 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.
  3. Add the flour, baking powder, baking soda, and salt and mix until just combined.
  4. Stir in the raspberries and white chocolate chips. The batter will be thick.
  5. Spoon the batter into the prepared muffin cups, filling them all the way to the top. Sprinkle the tops with coarse sugar.
  6. 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.
  7. Allow muffins to cool completely and then enjoy!
  8. Store muffins in airtight container.