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
- Mix the dry ingredients in one bowl. Sift the ingredients if your flour is especially lumpy.
- In another bowl whisk the wet ingredients together.
- 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.
Why You'll Love This Recipe
- Quick and easy to make
- Uses fresh juicy raspberries
- These raspberry white chocolate muffins stay moist and fluffy for days
- They freeze really well
- fresh raspberries
- white chocolate chips
- large eggs- at room temperature. Gives the muffins structure
- sour cream (full fat)- at room temperature
- 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
- 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.
The key here is to use butter and oil. Butter brings a rich flavour and a tender crumb, while the vegetable oil ensures that the muffins stay nice and moist.
This recipe isn't really geared to using frozen berries. Thawed berries would turn your muffin batter into a juicy mess and frozen berries would make your batter too cold and the muffins wouldn't bake up evenly.
Chocolate chips are meant to keep their shape and not melt while baking. If you use chocolate chunks they'll melt into the batter and effect the overall structure of the muffins.
A toothpick in the center should come out mostly clean with a few moist crumbs. The tops should also be well risen and will bounce back when gently pressed. These muffins take about 20-25 minutes to bake, but you should start checking on them about 5 minutes before just in case your oven runs hot.
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.
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.
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
- 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.
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- 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
- 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.