These White Chocolate Raspberry Muffins are a unique twist the classic raspberry + white chocolate flavor combination. These muffins have a moist, rich chocolate base, white chocolate chunks, and sweet raspberry jam, making them both impressive, yet super easy to pull together!
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There is nothing like the perfect warm muffin with a cup of coffee! Until now, these Blueberry Banana Oatmeal Muffins have been my go-to! If I need something a bit sweeter, I love these Easy Double Chocolate Banana Muffins!
But this White Chocolate Raspberry Muffin Recipe might be my new breakfast fave! These delicious muffins combine rich chocolate with just enough sweet raspberry flavor to make your tastebuds soar!
It’s an easy recipe that only SEEMS complicated because it’s SO GOOD! I promise this is a muffin recipe the whole family will love!
Obsessed with the sweet/tart combo of white chocolate and raspberry?! You HAVE to try my White Chocolate and Raspberry Cookies next!
WHY YOU’LL LOVE THIS RECIPE
- Tender, moist muffins that are super easy to make!
- Super rich, chocolatey deliciousness!
- The perfect combo of rich white chocolate, and a sweet raspberry filling!
You’ll need the following ingredients to make this amazing White Chocolate Raspberry Muffins Recipe:
Unsweetened Cocoa Powder: If you can find Dutch processed cocoa powder, that is ideal to get that dark, rich color. It also adds a bit to the rich flavor as well. However, if you can’t find it, regular unsweetened cocoa powder works, too!
Espresso Powder: Just a teaspoons will enhance the flavor of the chocolate…and you won’t taste the coffee at all!
HOW TO MAKE WHITE CHOCOLATE RASPBERRY MUFFINS: STEP BY STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!
Step 1: In a large bowl, combine wet ingredients.
Step 2: Add dry ingredients. With a wooden spoon, mix until well combined — muffin mixture will be thick!
Step 3: Fold in white chocolate chunks (or chips!).
Step 4: Divide muffin mixture into a lined muffin pan and fill ⅔ of the way full. Then create a slight depression with the back of a spoon. Add about 1 teaspoon of jam to the depression. Fill the liner the rest of the way with muffin batter and then add another teaspoon of jam to the top of each muffin and swirl it into the batter using a knife or the back of a spoon.
Step 5: Bake for 9 minutes at 425°F. Then, reduce oven temperature to 350°F and bake for an additional 8-10 minutes until muffins are cooked through. You will know the muffins are done when a toothpick or cake tester comes out clean.
RECIPE TIPS & TRICKS
- It’s helpful to keep the bulk of the raspberry jam in the center of each muffin to prevent leakage.
- Starting baking the muffins is a preheated oven at 425°F. After 9 minutes, reduce the oven temperature to 350°F but DO NOT OPEN THE OVEN DOOR when reducing the temp. Continue baking your muffins another 8-10 minutes until a cake tester (toothpick) comes out clean (a few crumbs are OK).
- Some of the raspberry jam MAY leak slightly while baking-that’s OK! Using muffin liners is helpful to keep you muffin pan clean!
⭐️ CONFIDENCE TIP ⭐️
Baking the muffins at a high temperature for the first 9-10 minutes will make them rise quickly to create that beautiful domed, “bakery-style” look that goes a bit over the top of the muffin liner.
STORAGE & REHEATING
- Storage: Store cooled muffins in an airtight container for up to 4 days. You can also store them in a zip top bag.
- Freezing: These muffins can be frozen in a freezer-safe container or freezer bag for up to 3 months. Thaw overnight in the fridge. They are wonderful warmed for a few seconds in the microwave!
Here are a few substitutions you can make:
- Sugar: Brown sugar adds some depth to the flavors, but it can be substituted for white sugar.
- Sour Cream: Full fat Greek yogurt can be substituted for the sour cream.
- Chocolate: Milk chocolate or semi-sweet chocolate chips are also delish if you don’t have white chocolate.
- Espresso: Espresso powder will enhance the flavor of the chocolate. You WILL NOT taste any espresso or coffee taste. If you do not want to add it or don’t have any on hand, you can leave it out.
FREQUENTLY ASKED QUESTIONS
Yes, you can. However, note that fresh raspberries are very delicate, so they are difficult to stir into this thick muffin batter without breaking. If you do not want to use jam to get the raspberry flavor, a better option would be freeze dried rasperrries.
Warm these delicious muffins slightly in the microwave, slather on a little butter and enjoy with fresh fruit or coffee!
These muffins are also perfect for a breakfast bar or even a dessert tray!
The 425°F oven temperature makes the muffins rise quickly and rise HIGH to get bakery-style muffins with a nice, domed muffin top. The lower temperature then cooks the inside of the muffins.
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White Chocolate and Raspberry Muffins
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup vegetable oil canola oil works, too
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups full-fat sour cream
- 2 cups all-purpose flour
- 1/2 cup cocoa powder Dutch processed or regular unsweetened cocoa powder (See Note 2)
- 1 tsp baking soda
- 1 tsp espresso powder See Note 3
- 1 tsp salt sea salt or kosher salt
- 1 1/2 cups white chocolate chunks or white chocolate chips
- 1/2 cup raspberry jam
- Prepare: Preheat oven to 425°F. Line a muffin pan with muffin liners and lightly spray or grease the edges of each tin.
- Wet Ingredients: In a large mixing bowl, mix brown sugar, white sugar, and oil together. Add eggs and vanilla and mix until fully incorporated. Add sour cream and mix well, scraping down the sides of the bowl with a rubber spatula.
- Dry Ingredients: Add flour, cocoa powder, baking soda, espresso powder, and salt. Mix just until everything is combined. Do not over mix.
- Fill: Fill each muffin liner about ⅔ of the way full. Then create a slight depression with the back of a spoon. Add about 1 teaspoon of jam to the depression. Fill the liner the rest of the way with muffin batter and then add another teaspoon of jam to the top of each muffin and swirl it into the batter using a knife or the back of a spoon.Note: Muffin cups should be FULL!
- Bake: Bake for 9 minutes at 425°F. Then, reduce oven temperature to 350°F and bake for an additional 8-10 minutes until muffins are cooked through (DO NOT open the oven door when turning down the temperature!). You will know the muffins are done when a toothpick or cake tester comes out clean.
- Cool: Remove the muffins from the oven and allow them to cool just enough to handle, then place each muffin on a cooling rack (or on the counter) to cool completely.