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white chocolate raspberry muffins stacked with a bite taken out
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Raspberry White Chocolate Muffins Recipe

4.88 from 8 votes
prep 10 minutes
cook 16 minutes
Additional Time 1 hour 30 minutes
total 1 hour 55 minutes
Serves 13 large muffins
These raspberry white chocolate muffins are extra large and fluffy. A vanilla base studded with tart raspberries and sweet white chocolate makes the best combo.
Author: Bernice Baran
Servings 13 large muffins

Equipment

Ingredients

  • 300 grams all-purpose flour, spooned and leveled
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 113 grams salted butter, melted
  • 250 grams granulated sugar
  • 3 large eggs, room temperature
  • 170 grams Greek Yogurt
  • 2 tsp pure vanilla extract
  • 180 mL heavy cream, room temperature
  • 125 grams fresh raspberries, halved
  • 1 Tbsp cornstarch
  • 170 grams white chocolate chips
  • 2-3 Tbsp sugar, for topping *optional (granulated or raw sugar)

Method

  1. Slice the fresh raspberries in half and place them face down onto a paper towel to get rid of excess liquid. Set aside.
    125 grams fresh raspberries halved
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
    300 grams all-purpose flour spooned and leveled, 1 Tbsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
  3. In a large bowl whisk together the melted butter and sugar until they’re well combined.
    113 grams salted butter melted, 250 grams granulated sugar
  4. Add in one egg and whisk until it’s well combined and has lightened in color, about 30 seconds. Repeat with the next two eggs, one at a time.
    3 large eggs room temperature
  5. Add in the Greek Yogurt and the vanilla extract and whisk until it’s completely smooth.
    170 grams Greek Yogurt, 2 tsp pure vanilla extract
  6. Add in the heavy whipping cream and whisk until it’s completely smooth.
    180 mL heavy cream room temperature
  7. Add in the dry ingredients and mix just until there's a few streaks of flour left. 
  8. Toss the raspberries with the cornstarch. Then add them to the batter with the white chocolate chips and fold them into the batter, just until they’re evenly distributed.
    170 grams white chocolate chips, 1 Tbsp cornstarch
  9. Cover with a lid, plastic wrap or a tea towel and set aside to rest at room temperature for 1 hour. 
  10. Preheat the oven to 425F (218C) and line 12 muffins tins (I just do one pan at a time and bake the 13th one after the first 12 are done:)
  11. Use a large cookie scooper to fill the muffins tins to the top, the batter should be enough for 13 large muffins.
  12. Sprinkle each muffin with 1-2 tsp of granulated sugar for a crispy muffin top and bake for 5 minutes.
    2-3 Tbsp sugar for topping *optional (granulated or raw sugar)
  13. Reduce the oven temperature to 375F (190C) and bake for 13-15 minutes, just until the muffins are golden brown and spring back when you press on the center gently. 
  14. Remove from the oven and allow to cool for at least 10-20 minutes before serving. 

Nutrition

Serving: 1gCalories: 413kcalCarbohydrates: 54gProtein: 7gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 82mgSodium: 299mgPotassium: 137mgFiber: 1gSugar: 33gVitamin A: 523IUVitamin C: 3mgCalcium: 127mgIron: 2mg
Course: Muffins
Cuisine: American
Keyword: fluffy muffin, homemade muffin, moist muffin, soft muffin, white chocolate raspberry muffin