Friends, what is the defining line that separates muffins from cupcakes? Anyone know? Whatever it is, these little beauties are walking that line hard.
These White Chocolate and Raspberry muffins are decadent. They’re soft, tender, fluffy and sweet. They have a little tang from the buttermilk and the raspberries and they’re loaded with dreamy white chocolate chips. They are probably as close to a cupcake as a muffin can get and it was all I could do to not slather them with rich, fluffy buttercream frosting. I still might.
Let me share a couple of my all time fave muffin tips… I love the slight tang buttermilk gives to muffins so I always use it in place of regular milk if I have it around. I also always use some cake flour if I’m looking for muffins that taste like a treat. The cake flour helps them develop that light, tender crumb that I just adore.
These muffins would be so fabulous on a brunch spread or as a hostess gift when you go to someone’s house (I love when someone comes to my house for dinner and brings breakfast for the next day). They also make a pretty darn good snack slathered with salty butter (always my preferred way to eat pretty much any muffin) alongside a cup of tea.
Anything Special You Need to Know?
*You can use fresh or frozen raspberries in these muffins. I actually prefer frozen because they mix into the batter nicely while still maintaining their shape because there’s no need to thaw them. If your fresh berries are on the squishy side, they may not hold their shape as well. They’re still delicious though!
*I love topping these with a sprinkle of coarse sugar and a few crumbles of freeze dried raspberries. Doing this gives the top and nice crust and a little crunch.
*I am always trying things to make my muffins high and fluffy, so I love this article that tests some popular theories.
White Chocolate and Raspberry Muffins
- 1 1/2 cups flour
- 1 3/4 cups cake flour
- 1 Tbsp baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup butter melted
- 1/3 cup oil
- 1 cup sugar
- 2 eggs
- 1/3 cup sour cream
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 tsp almond extract
- 2/3 cup white chocolate chips
- 1 cup raspberries can use frozen but don’t thaw first
- Optional: freeze dried raspberries and/or cane sugar for topping
- Combine both flours, the baking powder, baking soda and salt in a bowl. Mix well and set aside.
- Combine the butter, oil, sugar and eggs in a bowl and whisk well.
- Add in the sour cream, buttermilk, vanilla and almond extracts and whisk well.
- Fold the flour mixture into the butter mixture and mix until just combined.
- Gently fold in the chocolate chips and the raspberries.
- Fill greased or lined muffin tins and sprinkle with sugar and/or freeze dried raspberries, if using.
- Bake at 425 for 5 minutes, then reduce the heat to 350 and continue baking for 10-15 minutes.
Let me know what you think!
If you like this White Chocolate and Raspberry Muffins Recipe then please check out my Banana Muffins with Almond Flour and Dark Chocolate. They’re so good!