Best Raspberry White Chocolate Muffins

These are the BEST raspberry white chocolate muffins I have ever made and trust me I’ve made a lot of them, and once you make them I just know you’ll love them too! They are soft, tender and moist, studded with fresh, tart raspberries and sweet white chocolate chips, and finished with a crisp crumble, drooling yet…

How do I make my muffins light and fluffy?

The best way to make the muffins light and fluffy is by using room temp ingredients and a lot of leavener, in this case baking powder, more leavener than you’d use in a cake. This will make the muffins super soft and fluffy. Another trick in making sure not to over mix the batter, this will mean that the glutens are relaxed and the muffins are even lighter.

Ingredient Notes

The ingredients that go into these Raspberry White Chocolate Muffins

Melted Butter – adds so much moisture, fat and flavour

Sugar – provides sweetness and makes the muffins softer, also used in that crisp crumble topping

Eggs – binds the muffins together and helps them rise

White Chocolate Chips – is the perfect partner to the fresh, tart raspberries!

Raspberries – duh! The star of the show and for good reason!

Flour – is the base for the muffins and the crumble topping

Baking Powder – to help the muffins rise and give them that classic muffin top

Vanilla Paste or Extract – adds so much flavour, depth and that classic vanilla smell

Salt – balances everything out and enhances all of the flavours

Sour Cream – is key to make these muffins moist and tender

How to make Raspberry White Chocolate Muffins – step by step

Start by preheating your oven to (220°C / 425°F / gas mark 7)
In a large microwave safe bowl, melt the butter and add in the sugar and mix well.
Next, pour in the oil and whisk.
Crack in the eggs and whisk until well combined.
Add in the sour cream, salt and vanilla. Whisk until everything is well mixed. (If you don’t have sour cream, simply use greek yogurt instead.)
Next, add in the flour and baking powder and fold till combined, but don’t overmix.
Coat the raspberries and white chocolate chips in 2 tbsp of flour, and coat them really well, they should be well coated in flour. (Crush or chop the raspberries up a bit, if using frozen berries, before coating in flour!)
Add the raspberries and chocolate chips into the muffin batter and fold gently.
Scoop the muffin batter into a lined muffin or cupcake tray, using a large ice cream scoop or a ½ cup measure. You should get 12 muffins.
For the crumble, in a small bowl mix the flour, sugar and butter, with a fork or your fingertips until you have a crumble.
Sprinkle the crumble over the muffins evenly, and lightly pat down.
Bake for 5 minutes at (220°C / 425°F / gas mark 7), then turn the oven down to (190°C / 375°F / gas mark 5) and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from the oven and allow to cool for at least 15 minutes before eating!
Enjoy!

How do you get high domed and tall muffins?

There is nothing like a high domed, bakery style muffin top and this is how you can achieve this at home!

Bake on a high heat to start – This will make the muffins rise super fast and create that high dome, then we turn the heat down to bake the centre of the muffin off, all while keeping that muffin top.
Use a lot of baking powder – Using more baking powder than you’d use in a cake, or sponge is so important, we want the muffin to be light and have a very open texture and crumb, we also use more flour to give more structure to the muffins.
Preheat your oven – Preheating your oven ahead of time is always a good idea, but with muffins it is a must. Essentially to get the bakery style muffin top, we need a really high heat to begin, so the oven being properly heated is key to achieve that.

How to keep the raspberries from sinking in the muffins:

To stop the raspberries and chocolate chips from sinking, you need to coat them really well with about 1 – 2 tbsp of flour. When you are baking with fruit, because it is wet on the outside the flour sticks straight away but, since the chocolate chips are dry you need to massage them in the flour really well for a couple of minutes. This may make sure that nothing sinks to the bottom of the muffins.

Should I use fresh or frozen raspberries?

If you don’t have fresh raspberries, frozen will work just fine! Simply use the 150g (or 1 ¼ cups) of frozen berries, you can crush them or chop them up slightly before adding to the batter, this will make sure that they evenly distribute.

Replacement for sour cream:

The best replacement for sour cream for this recipe is greek yogurt, ideally with some fat in the yogurt but even a fat free greek yogurt will work, it just won’t be as moist. Just make sure you are using real greek yogurt and not greek style yogurt.

How should you store these Raspberry White Chocolate Muffins? How long do Raspberry White Chocolate Muffins last?

If you keep your muffins in an airtight container or tin, they should last for about 4 days, up to a week. You can line the inside of the container with paper towels or parchment paper to keep the muffins from smooshing.

Tips and Tricks – Raspberry White Chocolate Muffins

MAKE SURE – you preheat your oven in advance, this will ensure you get those high domed muffin tops
Don’t overmix – your batter will ensure that the muffins stay. Light and super soft!
Make sure that your baking powder – is in date and still active, otherwise the muffins won’t rise.
To scoop the muffins – use a large ice cream scoop or a ½ cup measure, this will make sure all of the muffins are even in size.
If you don’t have fresh raspberries – simply use the same amount of frozen berries, you can crush them or chop them up slightly before adding to the batter, this will make sure that they evenly distribute.
If you don’t have sour cream – simply use the same amount of greek yogurt and they will still be super soft and tender!

The recipe video is on my TikTok and IG – please tag @aceofspoons_ if you make this recipe