Raspberry And White Chocolate Muffins

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Raspberry And White Chocolate Muffins

Covered in a streusel crumb topping, this light and fluffy Raspberry And White Chocolate Muffin recipe is easy to make and oh so delicious.

I am a sucker for bakery style muffins that are large and covered in a crumbly streusel topping. There is just something warm and comforting about them. This Raspberry And White Chocolate Muffin recipe is a perfect substitute for the bakery style muffins we all know and love.

Read on to discover this delicious recipe for yourself.

There is just something about white chocolate and raspberries joined together in a pastry that is pure heaven. The combination of flavors compliment each other perfectly and give me the feeling that I am being healthy and indulging all at the same time.

Whenever I make a new recipe I have to share it with family and friends to get their honest reviews. I have to say that I was surprised at all of the feedback I received on how delicious these Raspberry And White Chocolate Muffins are.

My favorite quote came from a friend who declared that eating these muffins was like having a party in her mouth. And yet another friend had to text me all in capitol letters to tell me that she thought this recipe was to die for. I think it means that they liked the muffins and that makes me hope that you will like them too.

Ingredients For Raspberry And White Chocolate Muffins

Streusel Topping Ingredients

• 1 1/4 Cup All Purpose Flour
• 1/2 Cup Tightly Packed Light Brown Sugar
• 1/3 Cup Granulated Sugar
• 1/2 Tablespoon Ground Cinnamon
• 1/4 teaspoon Salt
• 6 Tablespoons Unsalted Butter: If this is not available then salted butter can be used just omit the salt from the recipe.

Wet Ingredients

• 1/2 Cup Unsalted Butter: If this is not available then salted butter can be used just omit the salt from the recipe.
• 1 Cup Granulated Sugar
• 2 Large Eggs at room temperature
• 1/2 Cup Whole Milk at room temperature
• 1/2 Cup Sour Cream at room temperature
• 2 teaspoons Pure Vanilla Extract

Dry Ingredients

• 2 Cups All Purpose Flour
• 2 teaspoons Baking Powder
• 1/8 teaspoon Salt
• 1 Cup White Chocolate Chips. These are added before the Raspberries.
• 1 1/4 Cup Raspberries washed and cut into halves. These are added at the very end after the wet and dry ingredients have been mixed together. If you have Frozen Raspberries they can be used. Just make sure that they are not thawed before adding them to the batter, if they are thawed they can turn the batter red.

How To Make The Best Raspberry And White Chocolate Muffins

Recommended Equipment

Here is a list of items that I use to make this recipe run smoother. I have included the Amazon links to make them easier for you to find.

• 2 Medium Sized Mixing Bowls 1 for the wet ingredients and 1 for the dry ingredients
• 1 Small Mixing Bowl for the Cinnamon Streusel Topping
• 2 Muffin Pans
• 16 Paper Muffin Liners
• 1 Hand Held Mixer
• 1 Whisk
• 2 Spatulas

A key tip to making the Raspberry And White Chocolate Muffins is preparing the wet and dry ingredients separately. Muffins are a quick bread and when they are mixed too much they become hard and dense once cooked. For this reason I prefer to mix my ingredients separately.

Making The Streusel Topping

In a medium sized bowl mix together the dry ingredients for the topping. It is important to mix the flour, granulated sugar, light brown sugar, salt and cinnamon are mixed together completely. After that is done you can add the butter to the streusel mixture.

I like to melt the butter in a microwave and let it cool to room temperature to avoid the warm butter melting the sugar.

Add the softened butter to the dry ingredients and mix completely with a fork. The texture should be crumbly.

Preparing Raspberry And White Chocolate Muffins Wet Ingredients

The wet ingredients need to be at room temperature for optimum results and to ensure that the muffins rise correctly. I like to remove the dairy ingredients from the refrigerator 45 minutes ahead of time. If you forget to do that or prefer to use the quick method here are a few more options.

*For the eggs I will set them into a bowl of warm water for 5-8 minutes.

*The best way to achieve this is to microwave the milk and the sour cream for 15 seconds and set aside as you gather your ingredients.

Mixing The Wet Ingredients

Take the 1 cup of granulated Sugar and the 1/2 cup of softened butter and blend them together using a hand mixer. Mix the ingredients together at a medium speed until they are light and fluffy. They should have a creamy look to them. This takes about 3 minutes.

Eggs will be added one at a time to the butter and sugar mixture. Add one egg to the sugar and butter mixture. Continue using the hand held mixer to mix the egg and sugar mixture together completely. Add the other egg to the mixture using the hand held mixer. Completely blend it with the other ingredients.

Take the milk, sour cream, and pure vanilla extract and add them to the mixture, Use the hand held mixer to completely mix the ingredients. This tends to take about 30-60 seconds.

Mixing The Dry Ingredients

Mix the dry ingredients take the flour, salt, ground cinnamon, and baking powder and sift them together in a medium sized mixing bowl. If you do not have a sifter then it is possible to use a whisk to blend the ingredients together. I will spend a few minutes doing this to ensure that all of the dry ingredients are completely mixed together.

Combining Raspberry And White Chocolate Muffins Ingredients

Next I will add the wet ingredients to the dry mix.

Using a spatula gently fold over the wet ingredients over the dry ingredients. Mixing them together until all of the dry and wet ingredients are combined.

Add in the cup of white chocolate chips to the muffin batter and fold them into the mixture.

Lastly add the Raspberries and gently fold them into the mixture. Raspberries are a delicate fruit and have a tendency to burst open if handled too much. By gently folding them into the muffin batter it helps to avoid that.

Do not over stir the ingredients, it will result in a dense muffin that does not rise very well.

In a muffin pan place paper liners or use cooking spray to keep the muffins from sticking.

I like to use a cookie scoop to take the muffin mixture and place it into the muffin pan. Fill each paper liner until it is just to the top.

Once all of the muffin liners are full of the muffin batter I will use a spoon to add the streusel topping to the top of the muffins.

Baking Raspberry And White Chocolate Muffins

To ensure that these muffins get that high domed top I start them out at a high temperature to activate the baking powder.

Bake the Raspberry And White Chocolate Muffins at 425 for 5 minutes. Then without opening the oven reduce the temperature to 350 for another 12-15 minutes.

When it comes to determining whether these muffins are finished cooking or not I have a few steps that I use. First I need to be able to smell that they are sweet.

Second I can see that the tops have risen and that the streusel is turning a golden brown.

And third, I like to use a toothpick and will poke it into the center of the muffins. If the toothpick comes out clean then I know that the muffins are done cooking.

The Secret To The Perfect Light And Fluffy Muffins

• Mixing wet and dry ingredients separately is a key factor. This helps to keep from overmixing the batter which results in a very dense muffin.

• Use paper liners to help keep muffins from crisping up and drying out against the metal of the muffin pan.

• Not allowing the Raspberry And White Chocolate Muffins to cool in the muffin pan is another important step to avoid them being dry. The muffin tin is hot and will continue to add to the cooking of the muffins after they are removed from the oven.  Place them on a wire cooling rack to cool to lesson the amount of internal cooking that will take place.

• When muffins have too much leavening they will become dense. Leavening agents are baking powder and baking soda. The recommendation when baking is to have 1teaspoon of baking powder or 1/4 teaspoon baking soda per 1 cup of all purpose flour.

Frequently Asked Questions

Can You Freeze Raspberry And White Chocolate Muffins?

Raspberry and white chocolate muffins are a delicious treat that can be enjoyed any time of the day. However, if you have made too many muffins, you might be wondering if it is possible to freeze them for later use. The good news is that raspberry and white chocolate muffins can be frozen successfully.

Freezing Muffins

Before we get into the specifics of freezing raspberry and white chocolate muffins, let’s talk about freezing muffins in general. When done correctly, freezing baked goods like muffins can help them last longer without compromising their taste or texture.

To freeze your raspberry and white chocolate muffins:

1. Allow the muffins to cool completely before freezing.
2. Wrap each individual muffin tightly in plastic wrap or aluminum foil.
3. Place the wrapped muffins in a freezer-safe container or bag.
4. Label the container with the date so you know when they were frozen.

When properly stored in an airtight container or bag, your raspberry and white chocolate muffins should stay fresh for up to three months.

Thawing Frozen Muffins

Once you are ready to enjoy your frozen raspberry and white chocolate muffins, simply remove them from the freezer and allow them to thaw at room temperature for several hours before serving. Alternatively, you can heat them up in an oven preheated at 350°F (177°C) for 5-10 minutes until they are heated through.

How Do You Get Muffins To Rise High?

Muffins are a delicious breakfast pastry that can be served in many different flavors and varieties. One of the most important aspects of making perfect muffins is getting them to rise high. Here are some tips on how to achieve tall and fluffy muffins:

1. Use the right ingredients: The type and quality of ingredients you use in your muffin batter can make all the difference in achieving a higher rise. Be sure to use fresh baking powder and baking soda as they are key leavening agents for fluffy baked goods.
2. Avoid over-mixing: Over-mixing can cause gluten development, which will result in dense muffins with less lift. Mix until just combined.
3. Fill the tins correctly: Fill each muffin tin about three-quarters full with batter so that there is enough room for them to rise.
4. Preheat the oven: Make sure your oven is heated up before you put your muffin tray inside it for even distribution of heat so they bake evenly.
5. Bake at a high temperature initially then reduce: Start by baking your muffins at a higher temperature (around 425°F/220°C) for five minutes, then lower the temperature (to around 350°F/176°C) for the remaining time until they’re cooked through and golden brown on top.

Is It Better To Use Oil Or Butter In Muffins?

When it comes to baking muffins, one of the most common debates is whether to use oil or butter. Both ingredients can make your muffins moist and delicious, but which one is better?

The short answer is: it depends on what you’re looking for in a muffin.

Oil has the advantage of being more neutral in flavor than butter, so it won’t overpower other flavors in your recipe. It’s also easier to work with because it doesn’t need to be softened before use. Plus, oil tends to keep baked goods moist for longer periods of time.

Butter, on the other hand, adds richness and depth of flavor that oil simply can’t match. It also helps give baked goods a tender crumb and crispy exterior. Additionally, some people believe that using butter makes their muffins healthier because it’s a natural fat source rather than a processed one.

Ultimately, the choice between oil and butter will depend on personal preference as well as the type of muffin you’re making. For example:

• If you’re making a savory muffin (such as cornbread), butter might be preferred because it adds richness.
• If you’re making a fruit-based or lighter flavored muffin (such as blueberry or lemon poppyseed), oil might be preferred so that the fruit flavor isn’t overpowered. While others prefer the richness that butter brings as it enhances the fruit flavor.
• If you’re looking for a healthier option overall, either ingredient can work – just make sure to choose an unsaturated fat like olive oil or avocado instead of saturated fats like coconut oil or palm oil.

Other Recipes To Try

Raspberry And White Chocolate Muffins

Covered in a streusel crumb topping this light and fluffy Raspberry And White Chocolate Muffin recipe is easy to make and oh so delicious.

I am a sucker for bakery style muffins that are large and covered in a crumbly streusel topping. There is just something warm and comforting about them. This Raspberry And White Chocolate Muffin recipe is a perfect substitute for the bakery style muffins we all know and love.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Course Breakfast

Cuisine American

Servings 16 Muffins

Equipment

• 2 Medium Sized Mixing Bowls 1 for the wet ingredients and 1 for the dry ingredients
• 1 Small Mixing Bowl for the Cinnamon Streusel Topping
• 2 Muffin Pans
• 16 Paper Muffin Liners
• 1 Hand Held Mixer
• 1 Whisk
• 2 Spatulas

Ingredients

  

Streusel Topping

• 1 1/4 Cup All Purpose Flour
• 1/2 Cup Tightly Packed Light Brown Sugar
• 1/3 Cup Granulated Sugar
• 1/2 Tablespoon Ground Cinnamon
• 1/4 teaspoon Salt
• 6 Tablespoons Unsalted Butter

Wet Ingredients

• 1/2 Cup Unsalted Butter
• 1 Cup Granulated Sugar
• 2 Large Eggs at room temperature
• 1/2 Cup Whole Milk at room temperature
• 1/2 Cup Sour Cream at room temperature
• 2 teaspoons Pure Vanilla Extract

Dry Ingredients

• 2 Cups All Purpose Flour
• 2 teaspoons Baking Powder
• 1/8 teaspoon Salt
• 1 1/4 Cup Raspberries washed and cut into halves
• 1 Cup White Chocolate Chips

Instructions

 

Making The Streusel Topping

• In a medium sized bowl I will mix together the dry ingredients for the topping. Make sure that the flour, granulated sugar, light brown sugar, salt and cinnamon are mixed together completely before adding the butter.

  I like to melt the butter in a microwave and letting it cool to room temperature to avoid the warm butter melting the sugar.

  Add the softened butter to the dry ingredients and mix completely with a fork. The texture should be crumbly.

  Set aside the topping mix in the refrigerator until you are ready to use it.

Making The Raspberry And White Chocolate Muffin Mix

• The wet ingredients need to be at room temperature for optimum results and to ensure that the muffins rise correctly.

  I like to remove the dairy ingredients from the refrigerator 45 minutes ahead of time. If you forget to do that or prefer to use the quick method here are a few more options.

  *For the eggs I will set them into a bowl of warm water for 5-8 minutes while I prepare my ingredients.

  *The best way to achieve this is to microwave the milk and the sour cream for 15 seconds and set aside as you gather your ingredients.
• Take the 1 cup of granulated Sugar and the 1/2 cup of softened butter and blend them together using a hand mixer. Beat the mixture until it is light and fluffy with a creamy look to it. This takes about 3 minutes.

  Eggs will be added one at a time to the butter and sugar mixture.

  Add one egg to the sugar and butter mixture. Then using the hand held mixture mix the egg and sugar mixture completely.

  Add the other egg to the mixture using the hand held mixer. Completely blend it with the other ingredients.

  Take the milk, sour cream, and pure vanilla extract and add them to the mixture, Use the hand held mixer to completely mix the ingredients. This tends to take about 30-60 seconds.
• Mix the dry ingredients take the flour, salt, ground cinnamon, and baking powder and sift them together in a medium sized mixing bowl.

  If you do not have a sifter then you can use a whisk I will spend a few minutes doing this to ensure that all of the dry ingredients are completely mixed together.
• Add the wet ingredients to the dry mix.

  Using a spatula gently fold over the wet ingredients over the dry ingredients. Mixing them together until all of the dry and wet ingredients are combined.

  Add in the cup of white chocolate chips to the muffin batter and fold them into the mixture.

  Add the Raspberries and gently fold them into the mixture.

  Do not over stir the ingredients, it will result in a dense muffin that does not rise very well.
• In a muffin pan place paper liners or use cooking spray to keep the muffins from sticking.

  I like to use a cookie scoop to take the muffin mixture and place it into the muffin pan. I fill each paper liner until it is just to the top of the liner.

  Once all of the muffin liners are full of the muffin batter I will use a spoon to add the streusel topping to the top of the muffins.

Baking Raspberry And White Chocolate Muffins

• Bake the Raspberry And White Chocolate Muffins at 425 for 5 minutes.

  Then without opening the oven reduce the temperature to 350 for another 12-15 minutes.

  I like to use a toothpick and will poke it into the center of the muffins. If it comes out clean then I know that they are done cooking.

  Enjoy!

Keyword Breakfast, Brunch, Muffin, Raspberry, White Chocolate

Breakfast Recipes