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...
Equipment
- Large Mixing Bowl
- Whisk
- Ice cream scoop or cup measure (to scoop the muffins)
Ingredients
Muffin Ingredients
- 50 g butter (3.5 tbsp)
- 200 g caster sugar (1 cup)
- 2 eggs
- 60 ml vegetable oil - any neutral oil will work (1/4 cup)
- 1/2 tsp salt
- 2 tsp vanilla extract or paste
- 120 g sour cream (1/2 cup)
- 300 g plain flour or AP flour (2 1/2 cups)
- 3 tsp baking powder
- 150 g raspberries - fresh or frozen (1 1/4 cups)
- 100 g white chocolate chips (2/3 cup)
Crumble Ingredients
- 40 g butter (3 tbsp)
- 40 g plain flour or AP flour (4 tbsp)
- 40 g caster sugar (3.5 tbsp)
Instructions
- 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!
Notes
- 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!