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These are the best and softest one-bowl Raspberry and White Chocolate Muffins. These tall muffins has a streusel crumb topping giving a perfect crunch to the soft muffins. With this bakery style muffin you won't need to head to the bakery for a delicious muffin. These jumbo sized raspberry white chocolate muffins are incredibly moist and super easy to make, making them sure to be a family hit!
These Bakery Style Raspberry White Chocolate Muffins have a delicious white chocolate and raspberry flavor and is the best raspberry muffin recipe! These bakery style muffins are super easy to make and no rest muffin recipe. These white chocolate raspberry muffins are simple and full of flavor, as well as having the softest texture with a perfect crispy muffin top.
For more breakfast recipes, try Triple Chocolate Muffins, Brioche Cinnamon Rolls and Small Batch Cinnamon Rolls.
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WHY THIS RECIPE WORKS
- Easy to make: These muffins are quick and easy to make.
- Raspberry and white chocolate: These muffins are filled with raspberries and white chocolate!
- Streusel: These muffins are topped with streusel giving a delicious crunchy top.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Butter: The butter is melted before mixed together with the sugar.
- Greek yogurt: Bring it out to let it come to room temperature before making the recipe.
- Raspberries: Use either frozen or fresh raspberries. If frozen, don't defrost them before using, just add them to the batter frozen. You can switch the raspberries out with any other berries you'd like.
- White chocolate: Use either white chocolate chips or chopped chocolate.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Bakery Style Raspberry White Chocolate Muffins. This recipe doesn't need an electric mixer. Just one large bowls, a whisk and a rubber spatula.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 220ºC/ 425ºF conventional oven. Prepare two muffin pans with 6 muffin liners, only lining every other cupcake hole, as it helps them to dome up.
STEP 1: In a large bowl add melted butter and granulated sugar and whisk together until combined. Then add the egg, Greek yogurt and vanilla extract and whisk it together until combined.
STEP 2: Place a sieve on the bowl and sift in the all-purpose flour, baking powder, baking soda and salt together. Gently fold the dry ingredients into the batter with a spatula.
STEP 3: In another small bowl, add raspberries and ½ teaspoon of flour and stir to coat the raspberries with the flour. Add the raspberries and chopped white chocolate and gently fold it into the batter using a rubber spatula. Set it aside while making the streusel.
STEP 4: Add the all-purpose flour and granulated sugar to a bowl. Give it a mix with a fork until combined. Add the butter and mix it together with a fork until it forms a crumble structure.
STEP 5: Divide the cake batter into the 6 muffin liners. Top the muffins with the streusel and bake them for 7 minutes and then reduce the heat to 175ºC/350ºF (without opening the oven) and further bake for 22-24 minutes.
STEP 6: Let the muffins cool in the hot pan on a wire rack. After 5 minutes, remove the muffins from the pan and let them cool down additionally for 15-20 minutes before eating.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, these muffins stay moist up to at least 3 days.
I recommend using a cake tester. Once the time has passed, per the recipe, insert the cake tester in the middle of one of the muffins and once it comes out clean, with no cake batter on it, then they're done.
HOW TO STORE
Store these Raspberry White Chocolate Muffins in an airtight container at room temperature. They are best enjoyed within a 2-3 days.
Other Muffin Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Raspberry White Chocolate Muffins
Equipment
- 2x Muffin pan
Ingredients
RASPBERRY WHITE CHOCOLAT MUFFINS
- 220 g butter melted
- 200 g granulated sugar
- 2 large eggs room temperature
- 260 g Greek yoghourt room temperature
- 2 teaspoon vanilla extract
- 320 g all-purpose flour
- 2 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 250 g raspberries frozen or fresh + ½ teaspoon flour
- 100 g white chocolate
STREUSEL
- 75 g all-purpose flour
- 60 g granulated sugar
- 45 g butter room temperature
Instructions
RASPBERRY WHITE CHOCOLATE MUFFINS
- Preheat the oven to 220ºC/425ºF conventional oven. Prepare two muffin pans with 6 muffin liners, only lining every other cupcake hole, as it helps them to dome up.
- Note: If you want smaller muffins, use two 12-cup cupcake pan with 12 cupcake liners, only lining every other cupcake hole, as it helps them to dome up.
- In a large mixing bowl add melted butter and granulated sugar and using a hand whisk, whisk it together until combined.220 g butter, 200 g granulated sugar
- Then add the egg, Greek yogurt and vanilla extract and whisk it together until combined.2 large eggs, 260 g Greek yoghourt, 2 teaspoon vanilla extract
- Place a sieve on the bowl and sift in the all-purpose flour, baking powder, baking soda and salt together. Gently stir the dry ingredients into the batter.320 g all-purpose flour, 2 ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In another small bowl, add raspberries and ½ teaspoon of flour and coat the raspberries with the flour.250 g raspberries frozen or fresh + ½ teaspoon flour
- Add the raspberries and chopped white chocolate and gently fold it into the batter using a rubber spatula.
- Set it aside while making the streusel.
STREUSEL
- Add the all-purpose flour and granulated sugar to a bowl. Give it a mix with a fork until combined. Add the butter and continue mixing it with a fork until it forms a crumble structure.75 g all-purpose flour, 60 g granulated sugar, 45 g butter
- Divide the cake batter into the 6 muffin liners. Top the muffins with the streusel and bake them for 7 minutes and then reduce the heat to 175ºC/350ºF (without opening the oven) and further bake for 22-24 minutes.
- Note: If making them in a 12-cup cupcake pan they need 7 minutes on 220ºC/425ºF and then reduce the heat to 175ºC/350ºF and further bake for 10-13 minutes.
- Let the muffins cool in the hot pan on a wire rack. After 5 minutes, remove the muffins from the pan and let them cool down additionally for 15-20 minutes before eating.
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