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Home » Muffins & Bread » Raspberry Muffins

Raspberry Muffins

Published: Mar 4, 2021 · Modified: Oct 12, 2021 by Allison · 10 Comments

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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!

Closeup of raspberry muffins drizzled with icing.

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.

Jump to:
  • Recipe overview
  • Key ingredients
  • Why you’ll love these muffins
  • Recipe substitutions
  • Recipe
Closeup of a raspberry muffin cut in half.

Recipe overview

  1. Combine dry ingredients in one bowl.
  2. Cream the butter and sugar in another bowl. Add the remaining wet ingredients (eggs, extracts, sour cream).
  3. Alternate adding the dry ingredients and milk.
  4. Stir in raspberries and white chocolate chips.
  5. Scoop into muffin tin and bake!

Key ingredients

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.
  • Raspberry muffin batter in a muffin tin

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.

Recipe substitutions

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.

Raspberry muffins in a white baking dish surrounded by fresh raspberries.

More muffin recipes

  • Blueberry Banana Muffins
  • Carrot Muffins
  • Strawberry Muffins
  • Banana Chocolate Chip Muffins
  • Pumpkin Muffins
  • Lemon Blueberry Muffins
  • Banana Nut Muffins
  • Apple Cinnamon Muffins

Recipe

Closeup of Raspberry Muffin with white icing drizzle

Raspberry Muffins

Tender and fluffy muffins filled with raspberries and white chocolate chips. A secret ingredient makes these taste like they came from a bakery!
5 from 5 votes
Print Pin SaveSaved!
Course: Breakfast
Cuisine: Breakfast
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12
Calories: 277kcal
Author: Allison – Celebrating Sweets

Ingredients

Muffins:

  • 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

Instructions

  • 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.

Vanilla icing:

  • 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.

Notes

*Fluff the four with your measuring cup, scoop a heaping portion, and level it off with the back of a knife. 
SERVING & STORAGE: These muffins are the best the day they are made. Leftovers can be stored tightly covered in the refrigerator for up to 3 days. Reheat before serving. I like to split the muffins and place in a 375°F oven for about 5 minutes. 

Nutrition

Calories: 277kcal | Carbohydrates: 38g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 152mg | Potassium: 148mg | Fiber: 1g | Sugar: 21g | Vitamin A: 342IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 1mg

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

Tried this recipe?Leave a comment and rating below!
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Comments

  1. Erin

    April 10, 2015 at 3:48 am

    I want to eat these muffins and enjoy coffee. 😀 I love your photographs. They’re beautiful.

    Reply
  2. June

    February 18, 2018 at 3:37 pm

    5 stars
    These came out good. I like the flavors together.

    Reply
  3. Jill Baird

    March 05, 2021 at 9:24 am

    5 stars
    These are amazing! Now I need to try them with milk chocolate chips too. Great idea!

    Reply
  4. Ashley

    March 05, 2021 at 11:17 am

    5 stars
    I made these for brunch and they were a hit!

    Reply
  5. JP in PHX

    March 06, 2021 at 4:17 pm

    Do you think I could make these with Gluten Free flour replacement?

    Reply
    • Allison

      March 08, 2021 at 2:33 pm

      I haven’t tried, so I can’t say for sure, but I have tried many other muffin recipes substituting a 1:1 gluten free flour blend and I’ve never had any trouble. Enjoy!

      Reply
  6. Christina

    March 14, 2021 at 8:51 am

    5 stars
    These are as pretty as they are tasty. Yum!

    Reply
    • Allison

      March 16, 2021 at 9:56 am

      I’m glad you enjoyed them! Thanks for stopping by.

      Reply
  7. charlotte

    January 24, 2022 at 7:25 pm

    5 stars
    I tried out this recipe today and it did not disappoint. They turned out delicious, moist and looked just like the pictures. I definitely recommend to anyone who loves to bake or try new recipes. Or if your just like me and love raspberries and white chocolate. 5/5 would make again!!

    Reply
    • Allison

      February 01, 2022 at 10:21 am

      I’m glad you enjoyed them! 🙂 Thanks for taking the time to comment.

      Reply

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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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