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4.7 from 9 votes

Raspberry White Chocolate Muffins

Sweet moist muffins with fresh tart raspberries and white chocolate. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 12
Course: Breakfast
Cuisine: American

Ingredients

  • 1/2 cup butter (softened)
  • 3/4 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream (full-fat)
  • 1 1/2 cups fresh raspberries (if you want to use frozen raspberries, defrost and drain before adding to muffin batter)
  • 1 cup white chocolate chips
  • 2 Tablespoons Sparkling Sugar (optional)
  • 1/2 cup sliced almonds (optional)

Instructions

    Cup of Yum
  1. Heat oven to 350 degrees. Spray a 12-cup muffin tin with non-stick cooking spray or rub with butter. 
  2. In a large mixing bowl, cream butter and sugar together for 4 minutes, or until light and fluffy. Beat in eggs and vanilla. 
  3. Stir in flour, baking powder, baking soda, and salt.  Mix just until combined. Fold in sour cream. 
  4. Carefully fold in raspberries and 3/4 cup of white chocolate chips., reserving 1/4 cup of white chocolate chips for the top of the muffins.  
  5. Distribute the batter among the muffin cups, filling them about 3/4 full.  Sprinkle the center of muffins with remaining 1/4 cup of white chocolate chips. Sprinkle with sparkling sugar, if using.  
  6. Bake for 18-22 minutes or until the center of toothpick or cake tester comes out clean.  Cool for 5-10 minutes before removing from muffin pan. Serve with butter.