Raspberry White Chocolate Muffins

5 from 1 vote

Raspberry White Chocolate Muffins

These fluffy and rich Raspberry White Chocolate Muffins are bursting with juicy raspberries and creamy white chocolate chips.

Prep Time15

Cook Time25

Total Time40

Servings: muffins

Calories: 223kcal

Author: Naomi Andres

Cost: 10

Equipment

12-count muffin tin(s)
muffin liners or non-stick spray
mixing bowl
measuring cups & spoons
whisk
Spatula

Ingredients

¼ cup salted butter, melted *
⅓ cup neutral-flavored cooking oil
⅔ cup white sugar
⅓ cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
½ cup sour cream *
½ cup milk
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 ½ cups frozen raspberries *
¾ cup white chocolate chips (or chopped white chocolate)

Instructions

Preheat the oven to 400℉. Prepare muffin tins with 18 muffin liners or spray with non-stick cooking spray.
In a large mixing bowl, whisk together the melted butter, oil, sugar, and brown sugar until combined. Add the eggs and vanilla and continue whisking. Add the sour cream and milk and whisk just until fully incorporated and smooth.
In another bowl, whisk together the flour, baking powder, salt, frozen raspberries, and white chocolate chips. Add to the wet ingredients and gently fold together just until no clumps of unmixed flour remain. Do not overmix or the raspberries will bleed into the batter!
Divide the batter evenly between all 18 prepared muffin liners. Bake in the 400℉ preheated oven for 5 minutes. Then, turn the oven down to 350℉ and bake for an additional 15-20 minutes or until a toothpick inserted into the center comes out dry. Let cool in the pan for 10 minutes before transferring to a wire rack to finish cooling. Enjoy!

Notes

Add an additional ⅛ teaspoon of salt to the recipe if using unsalted butter.
Plain unsweetened yogurt may be used instead of sour cream.
I only recommend frozen raspberries for this recipe to prevent all the juices from fresh raspberries from bleeding into the batter.

Store fully cooled muffins in an airtight container at room temperature for up to 4 days or freeze for longer. Place a paper towel on the bottom of the container to help prevent the muffins from becoming too soggy.

Nutrition