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.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.