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–+ servings
close up view of a moist white chocolate raspberry muffin with a white chocolate drizzle and fresh berry on top.
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Moist Raspberry White Chocolate Muffins

Print Recipe
Thanks to the sour cream and oil, these raspberry white chocolate muffins are ultra moist and tender yet come together in less than 30 minutes. Packed with fresh raspberries and creamy white chocolate, they're the perfect summer treat!
Prep Time:5 minutes
Cook Time:22 minutes
Total Time:27 minutes

Equipment

  • large mixing bowl
  • small mixing bowl
  • 9 inch square baking pan
  • SIlicone spatula
  • dough whisk optional, but ideal for mixing thick batters like this

Ingredients

Dry Ingredients

Wet Ingredients

  • 1 cup white sugar sugar
  • 1/2 cup melted coconut oil or vegetable oil
  • 1/2 cup sour cream
  • 1/4 cup water or milk
  • 1 tbsp vanilla extract
  • 2 eggs

Mix-ins

White Chocolate Drizzle (optional)

Instructions

  • Preheat the oven to 400 F. Line a muffin pan with paper muffin liners.
  • In a medium bowl, whisk together the dry ingredients (flour, baking powder, and salt).
    2 cups all purpose flour, 2 tsp baking powder, 1/2 tsp kosher salt
  • In a large bowl, whisk together the wet ingredients (sugar, vanilla extract, sour cream, oil, and water). Whisk in the eggs.
    1 cup white sugar, 1/2 cup melted coconut oil, 1/2 cup sour cream, 1/4 cup water, 1 tbsp vanilla extract, 2 eggs
  • Add the dry ingredients to the wet and fold together, being careful not to overmix.
  • Fold in the white chocolate chips and fresh raspberries, stirring to incorporate.
    1/2 cup white chocolate chips, 1 1/2 cup fresh raspberries
  • Use an ice cream scoop or measuring cup to portion the muffin batter into the muffin cups. I like to fill them to almost the top for a nice, round dome.
  • Distribute all of the muffin batter evenly, then bake for 18-22 minutes or until a toothpick comes out clean from the center.
  • Allow the muffins to cool for about 5 minutes in the pan then transfer the warm muffins to a wire rack to cool all the way.
  • If desired, microwave the additional 1/4 cup white chocolate chips in a microwave-safe bowl for 30 seconds at a time. Stir after each interval and continue heating until the chocolate melts. Drizzle over the muffins before serving.
    1/4 cup white chocolate chips
  • Serve and enjoy!

Notes

Depending on how full you fill the muffin cups, you can usually get between 12-16 muffins per batch.
Since these muffins contain fresh fruit, I highly recommend storing them in the fridge for no more than 3-4 days. The texture is best at room temperature though, so let them sit on the counter a bit before you dive in. (Or don't. They're great cold, too.)

Nutrition

Calories: 317kcal | Carbohydrates: 42g | Protein: 4g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 192mg | Potassium: 101mg | Fiber: 2g | Sugar: 24g | Vitamin A: 108IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 1mg
Course: Baking, brunch, Dessert
Cuisine: American
Keyword: raspberry white chocolate muffins, white chocolate and raspberry muffins
Servings: 12 muffins
Calories: 317kcal