Raspberry White Chocolate Muffins

Get ready for the best homemade raspberry white chocolate muffins! Each soft and fluffy muffin is loaded up with juicy raspberries and white chocolate chunks.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 30

Bake 13

Total Time 43

Servings muffins

Calories 379kcal

Author Gabby

Equipment

Ingredients

½ cup butter, melted and cooled (regular or dairy free)
¾ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
⅔ cup unsweetened milk (regular or dairy free)
2¼ cups all-purpose flour
1 Tablespoon baking powder
½ teaspoon salt
1 cup raspberries (fresh, frozen, or freeze dried) SEE NOTES
⅔ cup white chocolate chips or chopped white chocolate

Streusel Topping

3 Tablespoon granulated sugar
3 Tablespoon brown sugar
½ teaspoon ground cinnamon
5 Tablespoons butter, softened (regular or dairy free)
½ cup + 2 Tablespoons all-purpose flour

US Customary - Metric

Instructions

In a large microwave-safe bowl, melt the butter and set aside until cool.
In a medium bowl, whisk the flour, salt, baking powder and sugar together.
Add the eggs and vanilla extract to the cooled butter and mix until smooth, then add in the milk.
Pour the dry ingredients into the wet ingredients and mix until just combined. Stir in the white chocolate chips, then gently stir in the raspberries.
Cover the bowl and place in the fridge for 30 minutes - this is going to give you those tall muffin tops!
Make the streusel topping by combining the light brown sugar, white sugar, cinnamon and flour together in a medium bowl. Add the butter and mash everything together with a fork. Set aside. Once the muffin batter has chilled for 20 minutes, preheat the oven to 400°Fahrenheit and line a muffin pan with liners.
Take the muffin batter out of the fridge and fill each muffin liner until it is ⅔ full. Sprinkle with streusel topping. Bake the muffins for 13-17 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before removing to a wire cooling rack.

Video

Notes

Note:: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Flour: Properly measure your flour using the scoop and level method or a kitchen scale.

Raspberries: If using fresh raspberries, make sure you pat them dry before adding to the muffin batter! If you’re using frozen raspberries, then you don’t need to thaw them before adding to the batter.

Chilling the Batter: For nice, tall muffins chill the muffin batter for 20-30 minutes before scooping it into the liners. You can skip this step and the muffins will still taste delicious, but chilling the batter provides perfectly tall, rounded muffin tops.

Storage and Freezing Instructions: Store muffins for 2-3 days at room temperature in an airtight container.

Freeze the cooled muffins in a ziploc freezer bag for up to 2-3 months. When ready to eat, take one out of the freezer and microwave it for 30 seconds (which makes them taste fresh out of the oven), or let it thaw at room temperature.

Nutrition