Bakery-Style Raspberry White Chocolate Muffins
Servings: 12 muffins
Calories: 303kcal
These bakery-style raspberry white-chocolate muffins are soft, fluffy, and loaded with juicy raspberries and sweet white-chocolate chips. An easy, no-mixer muffin recipe that’s perfect for breakfast, brunch, or make-ahead baking.
Print Recipe
Pin Recipe
Equipment
- standard 12-cup muffin pan
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, melted
- 1 cup white sugar
- 2 eggs
- ¾ cup buttermilk
- 1½ teaspoons vanilla extract
- 1 cup fresh raspberries
- ¾ cup white chocolate chips
- 2 tablespoons Turbinado sugar
Instructions
- Preheat the oven to 425°F. Add muffin liners to each well of a 12-cup muffin tin.
- Add the flour, baking soda, baking powder, and salt to a large bowl. Stir well to combine the dry ingredients.
- In a separate large mixing bowl, add the sugar and melted butter. Whisk well to combine. Add the eggs, vanilla, and buttermilk and whisk again until the wet ingredients are smooth.
- Pour the wet ingredients into the dry ingredients. Using a wooden spoon or spatula, stir the wet ingredients into the dry ingredients until the batter is fully combined and smooth. A few small lumps may remain.
- Add fresh raspberries and white chocolate chips to the muffin batter and gently fold them in.
- Using a large cookie scoop or ice cream scoop, spoon the batter into the prepared muffin pan. Fill each muffin cup to just below the top of the liner.
- Sprinkle a generous pinch of turbinado sugar on top of each muffin. You can also sprinkle the top of the muffins with a few more white chocolate chips if desired.
- Bake the muffins in the preheated oven for 6 minutes. After 6 minutes, turn the oven temperature down to 350°F, and continue baking for 10-12 more minutes. The muffins are done when the edges are light golden brown and a toothpick inserted into the middle comes out clean.
Notes
Buttermilk is a perfect ingredient to use in baked goods. Buttermilk is slightly acidic and reacts with the baking soda in this recipe to create extra fluffy and tender muffins. The muffins don’t taste sour or tangy; they have a buttery sweet flavor. If you don’t have buttermilk available, you can substitute regular milk!
Starting these muffins in a hot oven helps them rise quickly and create a nice domed top. Make sure not to let them bake at 425 for longer than 6 minutes, or they will burn. quickly.
If you plan to make these ahead more than a few hours, I recommend leaving off the turbinado sugar. Straight from the oven, the turbinado sugar creates a delicious, crispy muffin top, just like your favorite bakery. When you store the muffins in a container, the sugar can lose its crispiness and make the top soft and sticky. The muffins will still be delicious without it.
Nutrition
Calories: 303kcal | Carbohydrates: 43g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 241mg | Potassium: 138mg | Fiber: 1g | Sugar: 27g | Vitamin A: 307IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 1mg
Made this recipe?Click the stars ⭐️ below to rate it or leave a comment—I’d love to hear how it turned out! And if you enjoy my recipes, click the button below to add Grits and Pinecones as a Preferred Source on Google.
