Tender and fluffy muffins filled with raspberries and white chocolate chips. A secret ingredient makes these Raspberry Muffins taste like they came from a bakery!
Muffins = cake for breakfast. And I am here for it. These are what I call “company muffins” or “special occasion muffins”. They are what you make when you want a muffin that is incredibly delicious and do not care about the fact that you’re basically eating cake filled with white chocolate for breakfast. 😉
These are a treat and they are well worth it.
- Combine dry ingredients in one bowl.
- Cream the butter and sugar in another bowl. Add the remaining wet ingredients (eggs, extracts, sour cream).
- Alternate adding the dry ingredients and milk.
- Stir in raspberries and white chocolate chips.
- Scoop into muffin tin and bake!
These are the ingredients that help to make these muffins the BEST:
- Sour cream: This adds richness and moisture and the acidity helps to activate the baking soda.
- Extracts: I absolutely love using a combination of vanilla and almond extract extract. This gives a bakery-style flavor that can’t be beat.
- Raspberries: Little pops of sweet and tart flavor all throughout the muffins.
- White chocolate chips: The pairing of tart raspberries and creamy sweet white chocolate is incredible. Not a fan of white chocolate? See below for substitutions.
Why you’ll love these muffins
Ease: The muffin batter comes together quickly and easily.
Flavor: A combination of vanilla, almond extract, raspberries, and white chocolate.
Texture: These muffins are soft and fluffy with a tender crumb.
The recipe as written produces the best result (in my opinion), but you can make the following changes if you need to:
Sour cream: Swap for plain yogurt. Preferably not nonfat.
Almond extract: Leave out if you don’t have it or don’t like the flavor.
Milk: Any plant based milk can be used in place of regular milk.
Raspberries: I prefer fresh raspberries for this recipe, but you can use frozen raspberries. I recommend keeping them frozen (do not thaw). You might need to add a minute or two to the bake time.
White chocolate chips: Swap for semisweet, dark, or milk chocolate chips, or leave it out.
- 2 cups all purpose flour*
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1½ teaspoons pure vanilla extract
- ¼ teaspoon almond extract
- ½ cup sour cream, full fat or light (not nonfat)
- ¼ cup milk
- 1 cup fresh raspberries, cut in half
- ⅓ cup white chocolate chips
Vanilla icing (optional):
- ½ cup powdered sugar
- 3 teaspoons milk or half and half
- ¼ teaspoon pure vanilla extract
- Preheat oven to 400°F with a rack placed in the center of the oven. Grease a 12-count muffin tin.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl using an electric mixer, beat butter and sugar for several minutes, until creamy. Add eggs, one at a time, scraping the sides and bottom of the bowl as needed. Add extracts and sour cream and beat until well combined (it might look a little curdled. That's OK).
- Add half the dry ingredients, beating until just combined. Then add the milk, beating until just combined. Beat in the remaining dry ingredients. Using a wooden spoon or rubber spatula gently stir in raspberries and white chocolate chips.
- Scoop the batter into the prepared muffin cups (it will be thick). I like to dampen my finger and smooth the top of each muffin. Place the muffin tin in the oven and immediately turn down the temperature to 375°F. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean. If desired, you can rotate the pan once during bake time to ensure even browning. Place the pan on a wire rack to cool for 10 minutes, then remove the muffins and place on the rack to cool completely.
- Whisk all ingredients until smooth and creamy. If necessary, add more milk to thin or powdered sugar to thicken. Drizzle the top of each muffin.