White Chocolate Raspberry Muffins
White Chocolate Raspberry Muffins are soft, fluffy treats bursting with fresh, juicy berries. Made with simple ingredients, a spoon and two bowls this is an easy recipe for raspberry lovers.
Ingredients
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs room temperature
- 1 cup full-fat sour cream room temperature
- 2 tsp vanilla extract pure
- 2 Tbsp milk room temperature
- 2 cups all-purpose flour unbleached
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt fine
- 1 1/4 cups fresh raspberries divided
Topping
- 3 ounces white chocolate melted
Instructions
- Preheat oven to 425 degrees. Line a standard 12-count muffin pan with cupcake papers then set aside.
- Add brown sugar, granulated sugar, oil, eggs, sour cream, vanilla and milk to a mixing bowl then whisk vigorously until combined.
- In a separate bowl. sift together flour, baking soda, baking powder and salt.
- Add dry ingredients to wet then stir with a wooden spoon until just moistened and flour is still visible. Do not overmix.
- Add 3/4 cup of raspberries to batter then gently stir until just combined.
- Distribute batter evenly among 12 muffin liners.
- Top muffins with remaining 1/2 cup of raspberries.
- Bake for 5 minutes at 425 degrees. Keeping the oven door closed, reduce temperature to 350 degrees then bake for 15 additional minutes or until a toothpick inserted into the center of a muffin comes out clean. Avoid overbaking.
- Remove muffins from the oven and cool in the muffin pan for 5 minutes. After 5 minutes, remove muffins from the pan and place on a wire rack to cool to room temperature.
- Drizzle muffins with melted white chocolate and enjoy.
- Muffins will keep in an airtight container at room temperature up to 2 days.