Raspberry White Chocolate Muffins

White chocolate muffins with raspberries on a baking tray.

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

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Course: Baking

Cuisine: American/ British

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Muffins

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Author: Deborah Rainford

Ingredients

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

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