Bakery Style White Chocolate Raspberry Muffins
These white chocolate raspberry muffins are fluffy and packed with raspberries and creamy white chocolate. They're bakery-style with tall, domed muffin tops.
Equipment
- 1 12-cup muffin tin with paper liners
- 1 large mixing bowl
- 1 whisk
- 1 small bowl
- 1 Wire cooling rack
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Ingredients
- 200 grams granulated sugar
- 50 grams light brown sugar
- 112 grams vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 120 grams plain Greek yogurt room temperature
- 120 grams buttermilk room temperature
- 300 grams all purpose flour plus 1 tablespoon for mixing with berries
- 1 tablespoon baking powder
- ½ teaspoon salt
- 180 grams frozen raspberries
- 80 grams white chocolate chips
Instructions
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Place paper muffin liners in every other well of a 12-cup muffin pan and set aside.
- Vigorously whisk the granulated sugar, brown sugar, and oil together. Then whisk in the eggs and vanilla extract.200 grams granulated sugar, 50 grams light brown sugar, 112 grams vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
- Mix in the Greek yogurt and buttermilk until the white streaks disappear and the mixture is fully combined.120 grams plain Greek yogurt, 120 grams buttermilk
- Add all purpose flour, baking powder, and salt. Fold in the dry ingredients until a few dry streaks of flour remain.300 grams all purpose flour, 1 tablespoon baking powder, ½ teaspoon salt
- In a small bowl, toss the raspberries with a tablespoon of flour. Add the berries and the white chocolate chips to the batter, gently folding until evenly distributed throughout.180 grams frozen raspberries, 80 grams white chocolate chips
- Use an ice cream scoop to distribute the batter into the 6 muffin cups, filling to the top for the best! Sprinkle with coarse sugar, then bake at 425°F (220°C) for 5 minutes.
- Reduce the heat to 375°F (190°C) and bake for 12-15 more minutes until the tops are golden brown and the muffins are fully baked through. A toothpick inserted in the center should come out with just a few moist crumbs attached.
- Remove from oven and let the muffins cool in the hot pan for 5-10 minutes. Transfer to a wire rack and cool completely for 30 minutes.
Notes
This recipe makes 14-16 muffins, so it will take about 2-3 batches to bake all the batter.
Measure the flour in grams with a kitchen scale for the best results or use the spoon and level method.
Let the muffins cool completely before storing. Keep in an airtight container lined with paper towels at room temperature for up to 3 days, or freeze for up to 3 months.
Nutrition
Serving: 1muffinCalories: 256.9kcalCarbohydrates: 37.3gProtein: 4.3gFat: 10.3gSaturated Fat: 2.6gPolyunsaturated Fat: 4.6gMonounsaturated Fat: 2.5gTrans Fat: 0.1gCholesterol: 24.2mgSodium: 188.3mgPotassium: 89.2mgFiber: 1.3gSugar: 20.9gVitamin A: 50.5IUVitamin C: 3mgCalcium: 87.8mgIron: 1.2mg
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