White Chocolate Raspberry Bakery Muffins

12 Muffins
30 min

I have perfected the BEST bakery style muffin.This version is studded with fresh raspberries and white chocolate chips!

Collage of white chocolate raspberry muffins in a muffin tin, on a white plate and a hand holding one with a bite of butter taken out.

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.

Split white chocolate raspberry muffin with butter sitting in a muffin tin.

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!

White ramekin holding raspberries next to a muffin tin full of raspberry muffins.

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!

A hand holding a fresh raspberry muffin with a full muffin tin in the background.

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.

Collage of raspberry muffin photos in a muffin tin and on a white plate.

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
  • 12  Muffins
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 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

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.
Ally Billhorn
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