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+ servings

White Chocolate and Raspberry Muffins

Casey Rooney
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!
5 from 10 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 muffins (See Note 1)
Calories 353 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Note 1: This recipe yields 11-12 regular-sized muffins or 5-6 larger, bakery-sized muffins.
Note 2: 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!
Note 3: 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. 
Nutrition is only an estimate based on the Very Well Fit Nutrition Calculator
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Nutrition

Calories: 353kcalCarbohydrates: 43.8gProtein: 5gFat: 18.8gSaturated Fat: 8.2gCholesterol: 39mgSodium: 151mgPotassium: 190mgFiber: 1.3gSugar: 26.4gVitamin D: 2µgCalcium: 74mgIron: 1mg
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