Moist Raspberry White Chocolate Muffins Recipe
Fluffy and moist muffins dotted with fresh raspberries and white chocolate chips.
Servings 12 muffins
Ingredients
- 2 Cups All-purpose flour (240g)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2/3 Cup Sugar (135g)
- 1 Cup Sour cream, at room temperature (240g)
- 1 Large Egg, at room temperature
- 1 Large Egg yolk
- 1/2 Cup Vegetable oil (100g)
- 1 Tablespoon Vanilla extract
- 1 Cup Fresh raspberries (120g)
- 3/4 Cup White chocolate chips (130g)
Instructions
- In a large bowl, mix the flour, baking powder and baking soda.
- In a separate bowl mix the sugar, oil, sour cream, egg, egg yolk, and vanilla extract. Set aside for ten minutes stirring every few minutes.
- Pour the wet ingredients over the flour mixture and use a rubber spatula to mix.
- Midway through mixing in the dry ingredients, add the raspberries and white chocolate and continue mixing. Only mix until the flour has been hydrated, do not overmix.
- Allow the batter to rest for 20-60 minutes. (or up to 4 hours)
- Preheat oven to 350F (180C).
- Line a muffin pan with muffin liners, fill each slightly over the top, and bake for 23-25 minutes, or until a toothpick comes out dry from the center of the muffins and the tops are golden brown.
- Remove from the oven, allow to chill for about 5 minutes, and serve.
Notes
- Make sure all of the ingredients are at room temperature.
- The muffins should be stored at room temperature in an airtight container for three days.
- To freeze, place the muffins in a freezer bag and freeze for up to three weeks.
- The raspberries can be replaced with blueberries, strawberries, and blackberries.
- Use a baking spray to grease the surface of the muffin tins to avoid the melted chocolate from sticking to the pan.