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Closeup of Raspberry Muffin with white icing drizzle
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5 from 5 votes

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!
Course Breakfast
Cuisine Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Calories 277kcal



  • 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
  • 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
  • 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.

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.


*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. 


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