Easy Bakery Style Raspberry White Chocolate Muffins

These raspberry white chocolate muffins are soft, fluffy, moist and chocolatey. They bake up with giant tops just like cafe-style muffins. Sprinkle some raw sugar on top for that gorgeous crunch in every bite.

These raspberry white chocolate muffins have a super moist crumb thanks to the sour cream and vegetable oil in the mix. The raspberries are fresh and juicy and the white chocolate chips are mini so we have chocolate chips in every bite!

These fruit muffins are easy to make and follow the usual structure of a muffin or any quick bread recipe.

The 3 step muffin method

1. Mix the dry ingredients in one bowl. Sift the ingredients if your flour is especially lumpy.
2. In another bowl whisk the wet ingredients together.
3. Pour the wet ingredients into the dry and mix until just combined. Scoop the batter into muffin liners and bake immediately.

This method ensures that there will be minimal stirring required so that we don't build up too much gluten in the flour which makes the muffins tough.

Ingredients needed

• fresh raspberries
• white chocolate chips
• large eggs- at room temperature. Gives the muffins structure
• sour cream (full fat)- at room temperature
• milk
• vegetable oil- it's the best oil for muffins because of it's neutral flavour.
• light brown sugar
• caster (granulated) sugar
• butter- salted
• baking powder- this raising agent goes through a chemical reaction with the sour cream to create large fluffy muffins
• vanilla
• plain flour (all-purpose)
• demerara sugar for the tops of the muffins

See the recipe card for quantities.

Step By Step Instruction

1 & 2

• Start by preheating the oven to 190c/ 375f. This may seem very hot for baking but the heat really helps the muffins rise up quickly giving us these domed tops.
• Mix the wet ingredients in a medium bowl and set it aside. Mix the dry ingredients in a large bowl. Add the fresh raspberries and chocolate chips to the dry ingredients and gently mix to distribute throughout the flour mixture.

3 & 4

• Pour the wet ingredients into the dry. *It's really important that you do it this way. If you reverse the method and add the dry ingredients into the wet it will result in a very lumpy muffin batter.
• Mix the batter using a spatula or wooden spoon. Only mix until the batter is just combined being sure to not overwork the flour and build up too much gluten.
• Line a 12 cup muffin tin with white muffin papers. Use a spoon or an ice cream scoop to fill the cases to the top. Dot some extra raspberries and chocolate chips on top and sprinkle the demerara sugar. Filling the cases to the top is important to get that bakery-style round muffin top. Bake in the preheated oven until the muffins are well risen and just starting to turn golden on the edges.

Recipe: FAQ

Substitutions & Variations

• Raspberries- use blackberries or blueberries instead
• Milk- almond or oat milk will work in place of the dairy milk and will give a nice flavour.
• White chocolate chips- dark or milk chocolate chips would be a great variation for this recipe.

Equipment

When it comes to baking the equipment you use can make or break a recipe. So a good muffin tin is a must-have item.

Storage

Muffins are always best when they're fresh. But since we're using vegetable oil in these muffins they stay moist for days.

• Room temperature- in an airtight container the day they are made and a few days after.
• Fridge- up to 4 days
• Freezer- in a freezer bag or airtight container for up to 3 months

Top tips

• Don't over mix the muffin batter. It is the most important part of baking these raspberry muffins.
• Preheat the oven properly before starting to mix the batter.
• Make sure all the fridge ingredients are brought up to room temperature first. This ensures a smooth batter and an even bake.

Need help with meal planning? You can find our (Aldi ingredients only) weekly meal plans here! Sign up to receive them free every week or take our quick meal planning course and grab the blank meal planner and use all these recipes to create your own meal plans. Follow along on Pinterest, Instagram and Facebook.

Raspberry White Chocolate Muffins

Raspberry white chocolate muffins combine the tartness of fresh raspberries with the sweetness of white chocolate, resulting in a deliciously moist and indulgent treat.

5 from 3 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 12 Muffins

Save This RecipeSaved!

Cook ModePrevent your screen from going dark

Author: Deborah Rainford

Ingredients

1x2x3x

• 320 g plain, all-purpose flour
• 200 g caster, granulated sugar
• 50 g light brown sugar
• 3 teaspoons baking powder
• 280 g fresh raspberries + a few more for the top of the muffins
• 160 g white chocolate chips
• 55 g butter, melted and cooled *see notes - salted vs unsalted
• 50 g vegetable oil *see notes- flavour
• 2 large eggs, room temperature
• 120 g sour cream, full fat room temperature
• 120 ml milk *see notes
• 1 teaspoon vanilla extract
• 2 tablespoons Demerara sugar for sprinkling

Instructions

• Preheat oven to 215c/ 425f . Line a muffin tin with 10-12 white paper muffin cases.
• In a large bowl whisk together the dry ingredients- flour, caster sugar, light brown sugar, and baking powder. Once the ingredients are whisked well, gently fold in 280g of raspberries (saving a few for the topping) and white chocolate chips taking care to not burst the raspberries.
• In a medium bowl whisk the butter, oil, eggs, sour cream, vanilla extract and milk. Whisk well to combine.
• Pour the wet ingredients into the dry ingredients and use a spatula or wooden spoon to gently mix together. Be very careful to mix until just combined so as not to over activate the gluten in the flour.
• Use a spoon or ice cream scoop to fill the muffin cases with the batter. Fill the cases to the top. That will ensure you get those tall and fluffy muffin tops.
• Place a few of the reserved raspberries and white chocolate chips on top of each muffin and sprinkle with the Demerara sugar.
• Bake for 20-25 minutes, until the edges of the muffins are golden and a tooth pick in the centre comes out with only a couple of moist crumbs.
• Allow the muffins to cool for about 10 minutes in the muffin tin before transferring to a wire rack to continue cooling. When the muffins are slightly warm is the perfect time to eat them! Serve with a small smear of butter.

Notes

Note 1- I’ve used salted butter for this recipe, but if you’re using unsalted butter then add a ¼ teaspoon of salt to the dry ingredients.

Note 2- It’s important to use a neutral tasting oil in this recipe so as not to overpower the rest of the ingredients. Olive oil or rapeseed oil both have a very strong flavour that wouldn’t go well with these muffins.

Note 3- You can use whatever kind of milk you have on hand. I’ve tested these muffins with whole milk, but skimmed or semi skimmed will work great too.

Note 4- The oven temperate seems very high, but it’s important to get the batter to rise quickly to get that bakery style top. A great way to be sure that your oven runs accurately is to use an oven thermometer.

Nutrition

Calories: 369kcal | Carbohydrates: 53g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 169mg | Potassium: 148mg | Fiber: 2g | Sugar: 31g | Vitamin A: 245IU | Vitamin C: 6mg | Calcium: 128mg | Iron: 2mg

Tried this recipe?Tag Me @savvybites or tag #savvybites!