White Chocolate Raspberry Bakery Muffins
I have perfected the BEST bakery style muffin.This version is studded with fresh raspberries and white chocolate chips!
Hey there muffin fans! I love a good muffin and I know you all do to...so I wanted to share my latest creation, my White Chocolate Raspberry Bakery Muffins. I call them "bakery" muffins because they taste exactly like ones you'd buy from a great bakery. They're big with a perfect domed top, fluffy, loaded with flavor and have a slightly crispy - sugar coated - crust that really takes them over the top.
I also felt this was the PERFECT time to showcase this muffin - as what holiday is right around the corner? Valentine's Day! Plus, Spring is getting closer (we hope) and nothing screams fresh, nice weather like a good berry. White chocolate and raspberries have always been paired together in desserts - so why not mix them together in a baked good as well? I figured it was a fun idea and well, I'm the writer of this blog - so here we are!
I based this recipe off my Triple Berry Sour Cream Muffin recipe (it took me a lot of time to make that one great - so figured why not use that same base again?). People always look at me a bit sideways when they see there is a cup of sour cream in the batter, as well as nutmeg and almond extract. Trust me when I say it all works! You fill these babies high (don't skimp!) and that, along with not overworking the batter creates a nice, big domed muffin. Just like you see in the bakeries!
Look at those juicy raspberries and those semi-melted white chocolate chips! Both create the ultimate bite. Before baking you sprinkle just a little bit of sugar on the top of the muffin batter. By doing that when it bakes it creates a sugary crust. It's heavenly. This batch will be 12 big muffins. It is the ideal treat to make for a special breakfast (my kids and husband loved them) - whether that be Saturday morning breakfast alongside eggs and bacon or to give to special baked treat to a friend or neighbor.
I'm looking forward to hearing your thoughts on these! If you make them I'd love your star rating review below or tag me on social media (@sweetsavoryeats) so I can see your photos.
White Chocolate Raspberry Bakery Muffins
Recipe details
Ingredients
- 1 cup brown sugar
- 1 T white sugar
- 1 1/2 t cinnamon
- 1/4 t nutmeg
- 1/2 t baking soda
- 2 cups flour
- 1 cup sour cream
- 2 eggs
- 1/2 cup oil
- 1 T vanilla extract
- 1 t almond extract
- 1 1/2 cups raspberries (if big, cut in half)
- 1/2 cup white chocolate chips
Instructions
- Preheat the oven to 400 degrees. Lightly grease a regular 12 cup muffin tin with cooking spray.
- In a large bowl combine all of the dry ingredients except the white sugar - flour, brown sugar, cinnamon, nutmeg and baking soda. Set aside 1/4 of a cup of this and sprinkle it over the raspberries in a bowl, tossing to coat.
- In a smaller bowl combine the wet ingredients - eggs, sour cream, oil and extracts. Whisk this together and fold half into the dry ingredients. Once mostly incorporated add in the remaining wet mixture to combine.
- Gently fold in the raspberries (adding all of the dry mixture with it) and the white chocolate chips until just combined.
- Using a cookie scoop fill the muffin tins generously. Sprinkle the tablespoon of sugar on the tops of the muffin batter.
- Bake for 20 minutes.
- Allow to cool for 5 minutes before loosening the edges to remove.
Comments
Share your thoughts, or ask a question!
thank you - found the nutritional info