Raspberry White Chocolate Muffins

There’s few combinations better than white chocolate and raspberry! These soft and fluffy raspberry white chocolate muffins are perfect with your morning coffee or an afternoon snack break!

I think muffins might be my largest category on this site. They’re so terrific in their simplicity! Plus they make such a great snack and lunchbox filler, we almost always have a batch of muffins on hand in the house. I’m not one to make the same thing over and over again so the kids get to try all of my different experiments when it comes to muffin flavours.

This raspberry white chocolate muffin has been in the back of my mind for a while now, so I’m glad I finally got to make it come to fruition!

These do have a generous amount of white chocolate chips, so clearly no surprise that the kids thoroughly enjoyed these! Raspberries also happen to be Harriet’s favourite fruit to eat.

What ingredients do you need for these raspberry white chocolate muffins?

No surprises, nothing fancy here! To make these muffins you’ll need the following:

• all-purpose flour
• baking powder
• baking soda
• salt
• unsalted butter
• granulated sugar
• honey
• eggs
• sour cream or Greek yogurt
• buttermilk
• vanilla extract
• raspberries (fresh or frozen)
• white chocolate chips

Instructions for raspberry white chocolate muffins:

1. Start by preheating the oven to 425 F and lining a standard sized muffin tin with liners or spraying the tin well with nonstick spray. The recipe makes about 16 muffins so you will need 2 trays, or you can re-use the same one after the first batch is done!

2. Whisk together the all-purpose flour, baking powder, baking soda and salt in a large mixing bowl. Set it aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat together the softened butter with the granulated sugar on high for about 1-2 minutes, or until light and fluffy. Scrape down the sides with a rubber spatula.

4. With the mixer running on low, add in the eggs, one at a time. Next, add in the honey, followed by the sour cream, then the vanilla extract. Scrape down the sides of the bowl as needed. Turn the mixer to high for 15 seconds to get everything thoroughly combined.

5. With the mixer on low, add in the flour mixture, followed by the buttermilk, mixing just until combined and there is no remaining flour streaks. Do not over mix!

6. Use a spatula to carefully stir in the white chocolate chips and raspberries. The raspberries are fragile so be super careful when stirring them in.

7. Use an ice cream scoop or cookie dough scoop to fill the muffin cavities about 3/4 full. Top the muffins with an extra raspberry or a few chocolate chips. Place the muffins in the oven for just 5 minutes, before reducing the heat to 350 and baking for an additional 16-18 minutes or until a toothpick inserted in the centre of one of the muffins comes out clean.

8. Let muffins cool in their tin for about 5-10 minutes before removing them to a wire rack to cool completely. If you’re using the same tin for the remaining muffin batter, now is a good time to bake them! Use the cooling time to reheat the oven to 425 F again.

Do you have to use fresh raspberries for these muffins?

I like to use fresh only because I love them so much! But you can absolutely use frozen raspberries with great results – plus they won’t bleed as easily when you’re mixing them into the muffin batter!

You won’t have to add any extra bake time either.

Can you use whole wheat flour for these muffins?

Whole wheat will make these muffins much more dense, but a mix of all-purpose and whole wheat would still help maintain the light and fluffy nature! You could also substitute for 100% white whole wheat flour.

Unfortunately I haven’t tried any other flour substitutions such as almond flour or a gluten free mix.

How long will these muffins keep?

I would store these muffins in an airtight container at room temperature for 2-3 days before transferring them to the fridge. You can also easily store these in the freezer for up to 2 months and thaw them in the fridge!

Some of my other favourite muffins from the blog:

• cranberry bran muffins
• Greek yogurt blueberry lime muffins
• glazed lemon muffins

Raspberry White Chocolate Muffins

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• Author: Katherine | Love In My Oven
• Total Time: 30 minutes
• Yield: 16 muffins 1x

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Description

There’s few combinations better than white chocolate and raspberry! These soft and fluffy raspberry white chocolate muffins are perfect with your morning coffee or an afternoon snack break!

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Ingredients

Scale 1x2x3x

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 eggs, room temperature
• 1/4 cup honey
• 1/2 cup sour cream, room temperature*
• 1 tsp pure vanilla extract
• 1/4 cup buttermilk, room temperature
• 1 cup raspberries, fresh or frozen
• 1 cup white chocolate chips

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Instructions

1. Preheat the oven to 425 F. Line a standard sized muffin tin with liners or spraying the tin well with nonstick spray.** 
2. Whisk together the all-purpose flour, baking powder, baking soda and salt in a large mixing bowl. Set it aside. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat together the softened butter with the granulated sugar on high for about 1-2 minutes, or until light and fluffy. Scrape down the sides with a rubber spatula.
3. With the mixer running on low, add in the eggs, one at a time. Next, add in the honey, followed by the sour cream, then the vanilla extract. Scrape down the sides of the bowl as needed. Turn the mixer to high for 15 seconds to get everything thoroughly combined.
4. Add in the flour mixture, and mix on low for 30 seconds until just combined. Pour in the buttermilk, mixing on low again only until there are no remaining flour streak. 
5. Use a spatula to carefully stir in the white chocolate chips and raspberries. Fresh raspberries are fragile so be super careful when stirring them in. 
6. Use an ice cream scoop or cookie dough scoop to fill the muffin cavities about 3/4 full. Top the muffins with an extra raspberry or a few chocolate chips. Place the muffins in the oven for just 5 minutes, before reducing the heat to 350 and baking for an additional 16-18 minutes or until a toothpick inserted in the centre of one of the muffins comes out clean. 
7. Let the muffins cool in their tins for aobut 5-10 minutes before removing them to a wire rack to cool completely. If you’re using the same tin for the remaining muffin batter, now is a good time to bake them! Use the cooling time to reheat the oven to 425 F again.

Muffins are best enjoyed fresh! They’ll keep well in an airtight container for 1-2 days at room temperature, or up to a week in the fridge. Keep muffins, sealed, in the freezer for up to 2 months. 

Notes

*Substitute for Greek yogurt

**The recipe makes about 16 muffins so you will need 2 trays, or you can re-use the same one after the first batch is done! 

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: muffins
• Method: bake
• Cuisine: american

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