MuffinsAmericanEasy

Raspberry White Chocolate Muffins

Name: Raspberry White Chocolate Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 2¼ cups (270 g) all-purpose flour; 2¼ tsp (11 g) baking powder; ½ tsp (3 g) kosher salt; ¾ tsp (2 g) ground cinnamon; ½ cup (115 g) unsalted butter, softened; ¾ cup (150 g) granulated sugar; 2 large eggs, at room temperature; 1 tsp (5 ml) vanilla extract; ½ cup (120 ml) buttermilk; ¼ cup (60 ml) sour cream; 1½ cups (190 g) fresh raspberries; 1 cup (170 g) white chocolate chips; 2 tbsp (25 g) granulated sugar; ½ tsp (1 g) ground cinnamon

From the MyKitchenBank Kitchen

Tender, moist muffins studded with tart fresh raspberries and creamy white chocolate chips. The batter stays light with both buttermilk and sour cream, while a cinnamon-sugar topping adds crispy sweetness. These bake to golden perfection in about 25 minutes and are best served warm or within a day of baking.

Prep: 15 min
Cook: 25 min
Wait: 10 min
Total: 50 min
Makes: 12 muffins

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Steps

Before you start

Preheat oven to 375°F (190°C)
Line a 12-cup muffin tin with paper liners or grease it lightly
Toss raspberries with 1 tablespoon flour to prevent sinking
Have all ingredients at room temperature

1
Combine dry ingredients
- In a large mixing bowl, whisk together 2¼ cups (270 g) all-purpose flour, 2¼ tsp (11 g) baking powder, ½ tsp (3 g) kosher salt, and ¾ tsp (2 g) ground cinnamon.
- Set aside.
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Tip: Whisk the dry ingredients thoroughly to distribute baking powder evenly for consistent rise.
2
Cream butter and sugar
- In a medium bowl, beat ½ cup (115 g) softened unsalted butter and ¾ cup (150 g) granulated sugar together with a whisk or electric mixer for 2–3 minutes until light and fluffy.
- The mixture should look pale and increase slightly in volume.
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Ready when: Mixture is pale, fluffy, and increased in volume
Tip: Creaming butter and sugar aerates the batter, which helps muffins rise and stay tender.
3
Add eggs and vanilla
- Add 2 large eggs one at a time, beating well after each addition.
- Stir in 1 tsp (5 ml) vanilla extract until combined.
- The mixture will look slightly curdled; this is normal.
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Ready when: Eggs and vanilla are fully incorporated
Tip: Adding eggs one at a time helps them emulsify into the butter and sugar mixture.
4
Combine wet ingredients
- In a small bowl or measuring cup, whisk together ½ cup (120 ml) buttermilk and ¼ cup (60 ml) sour cream until smooth.
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Ready when: Mixture is smooth and uniform
5
Build the batter
- Add half of the dry ingredients to the creamed butter mixture and stir with a spatula until barely combined.
- Add the buttermilk-sour cream mixture and stir until almost combined.
- Add the remaining dry ingredients and fold gently until just a few streaks of flour remain.
- Do not overmix; the batter should look slightly lumpy.
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Ready when: Batter is lumpy with no visible streaks of dry flour
Tip: Overmixing develops gluten, which makes muffins tough. Stop as soon as flour is barely visible.
6
Fold in raspberries and chocolate
- Gently fold in 1½ cups (190 g) fresh raspberries and 1 cup (170 g) white chocolate chips with a spatula.
- Use a light hand to avoid crushing the berries or overmixing the batter.
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Ready when: Raspberries and chocolate are evenly distributed throughout
Tip: Tossing raspberries in flour before folding helps prevent them from sinking to the bottom.
7
Fill and top muffin tin
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- In a small bowl, mix 2 tbsp (25 g) granulated sugar with ½ tsp (1 g) ground cinnamon.
- Sprinkle the cinnamon-sugar mixture generously over the top of each muffin.
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Ready when: Batter is distributed evenly and topped with cinnamon sugar
Tip: Filling muffins two-thirds full allows them to rise without overflowing.
8
Bake muffinsOven 375°F / 190°C
- Bake in a preheated 375°F (190°C) oven for 23–27 minutes.
- The muffins are done when a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs, and the tops are golden brown and spring back when lightly touched.
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Ready when: Tops are golden brown; toothpick inserted in center comes out clean or with a few moist crumbs
Tip: Do not overbake. Muffins continue to cook slightly after they come out of the oven.
9
Cool and serve
- Let the muffins cool in the tin for 5–10 minutes, then transfer them to a wire rack to cool completely.
- Serve warm or at room temperature.
- Muffins are best enjoyed within a few hours of baking but will keep for up to 2 days in an airtight container.
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Ready when: Muffins have cooled and can be handled without breaking
Tip: Cooling in the tin for a few minutes helps muffins set; cooling on a rack allows steam to escape.

Good to know

Tips

Bring eggs to room temperature before mixing so they blend smoothly into the creamed butter and sugar, preventing a lumpy batter.
Do not overmix the batter once you add the dry ingredients. Stir just until no streaks of flour remain; lumps are fine and will result in a more tender crumb.
For extra moisture, serve muffins while still slightly warm with a thin spread of softened butter or a drizzle of white chocolate ganache.
Use a spring-loaded ice cream scoop to divide batter evenly, ensuring all muffins bake at the same rate and finish at the same time.

Make ahead

Batter can be prepared up to 4 hours ahead and refrigerated in an airtight container. Add 1–2 minutes to bake time if baking from cold. Baked muffins freeze well for up to 3 months; thaw at room temperature and rewarm gently in a 300°F (150°C) oven for 8–10 minutes.

Storage & reheating

Room temperature: up to 2 days in an airtight container. Refrigerator: up to 4 days in an airtight container; rewarm in a 300°F (150°C) oven for 5–7 minutes. Freezer: up to 3 months in a freezer bag; thaw at room temperature and reheat gently.

Substitutions

fresh raspberries → Frozen raspberries (thawed and drained). Use the same amount. Frozen berries may release more liquid, so drain them well before folding in.
white chocolate chips → Chopped white chocolate or milk chocolate chips. Any quality chocolate works here. Aim for about 1 cup (170 g) by weight.
buttermilk → Plain Greek yogurt thinned with milk (¼ cup yogurt + ¼ cup milk). This adds richness and tang while keeping the batter tender.
sour cream → Additional buttermilk or plain yogurt. Use ¼ cup (60 ml) buttermilk or yogurt in place of sour cream; the result will be slightly less rich but still moist.