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!
- 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
- Preheat the oven to 425 F. Line a standard sized muffin tin with liners or spraying the tin well with nonstick spray.**
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
*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
Keywords: raspberry muffins // raspberry white chocolate muffins