Recipe

Bakery Style Raspberry White Chocolate Muffins

Servings:
6
(6 jumbo muffins)
Total Time:
0
hr
40
min
Jump to RecipeJumbo raspberry white chocolate muffins on a wire cooling rack

There is nothing like fresh bakery-style muffins in the morning. These raspberry white chocolate muffins are light and fluffy with tartness coming form the juicy raspberries and sweetness from the rich white chocolate.

These muffins have a light crumb topping but you could also just use a little coarse sugar on top if you don’t want the crumble.

What size muffin tin to use?

This recipe makes 6-8 jumbo bakery style muffins depending on how much you want to fill the tin. I use a pan similar to this jumbo muffin tin.

You could also make these muffins with a standard size muffin tin and make about 14-16 muffins. If you are making standard size muffins cut the cook time to about 20-25 minutes.

Top of a raspberry muffin.

Tips for making the best muffins

To get the perfect muffin every time, there are a few tips to follow.

  • Don’t over mix your batter. To get those fluffy muffins you want to make sure not to over-mix the batter. When adding the dry ingredients, mix until the flour is just disappearing into the batter. You might even see a few little streaks of flour at this point and that is ok.
  • Gently fold in the raspberries. Whether you are using fresh raspberries or frozen, they are very soft berries and can break extremely easily. When adding them to the batter you want to gently fold them in. If you mix too much they will start to break up and turn your batter red.
  • Keep your muffins from sticking. Since these have juicy raspberries in them you really don’t want them to stick to the bottom of the muffin tins. To avoid this make sure to really grease your baking pan. I typically grease my pan with butter. You could also get muffin liners or muffin cups like these ones.
  • Use room temperature ingredients if you can. When baking you may see a general rule that ingredients like butter, milk, eggs, and sour cream ask to be at room temperature. The reason is when all the ingredients are the same temperature they emulsify better and can trap air. This helps in the rising process to get nice fluffy and moist muffins. To be honest, I have made it without bringing everything to room temperature and they are still delicious but if you are looking for the best results then try to take the time to bring your ingredients to room temperature.

How to Store Muffins

Store your delicious muffins in an airtight container at room temperature. They are best within 2-3 days. Make sure to let your leftover muffins cool all the way before storing them so they don't get soggy. To help with the moisture even more you can add some paper towels in the container with the muffins to absorb any excess moisture.

Plate with a raspberry muffin next to more muffins on a cooling rack.

Other Muffins You Might Like

Bakery Style Raspberry White Chocolate Muffins

5 stars4 stars
(
1
)
Servings:
6
(6 jumbo muffins)
Prep Time:
10
min
Cook Time:
0
hr
30
min
Total Time:
0
hr
40
min
Jumbo raspberry white chocolate muffins on a wire cooling rack
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Ingredients

Crumb Topping*

  • 2 tbsp unsalted butter, melted
  • 1/4 cup granulated sugar
  • 3 tbsp all purpose flour

Muffins

  • 3 cups (375g) all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (80g) sour cream or yogurt, room temperature
  • 1 cup milk, room temperature
  • 1 tsp vanilla extract
  • 1 cup white chocolate chips
  • 2 cups fresh or frozen raspberries (if frozen, do not thaw)

Directions

  1. Preheat oven to 350°F. Line or grease muffin tins and set aside.
  2. In a small bowl mix together all of your crumb topping ingredients and set aside.
  3. In a separate bowl mix together the flour, baking power, baking soda, and salt.
  4. In a stand mix with the paddle attachment or large bowl mix together the melted butter and sugar until well combined. Then add in your eggs, sour cream, milk, and vanilla. Mix until very smooth.
  5. Slowly start adding the dry ingredients into the wet ingredients and mix until just combined. Try not to over mix.
  6. Now fold the chocolate chips and raspberries into the batter.
  7. Scoop the muffin batter into your prepped muffin tins and fill them about two-thirds of the way. If you want a really large muffin top fill them almost to the top. Sprinkle each muffin with the crumb topping.
  8. Place muffins in the preheated oven. Bake for 30-35min or until the tops are slightly golden brown.

Notes

Products Used

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