Valentine’s Day is just around the corner! My raspberry white chocolate muffins are perfect for your Galentine’s Day festivities, to share with your special valentine, or just to treat yourself.
These tender muffins may seem decadent, but they are bursting with freshness from the raspberries and a touch of lemon zest. The sweetness of white chocolate is balanced perfectly with the tartness of the berries and not-too-sweet muffin batter, so you don’t have to worry about the muffins tasting overly sweet. My raspberry white chocolate muffins are a perfect light dessert, breakfast, or anytime treat.
Don’t spend hours in the kitchen doing your Valentine’s Day baking. These raspberry white chocolate muffins will be done in no time! Simply mix the wet ingredients and the dry ingredients separately first. Add the dry ingredients to the wet and stir until only partially combined. Then you will add in the white chocolate chips and frozen raspberries and mix very gently. I use frozen raspberries in this recipe because they are much cheaper and tend to hold up better to mixing. Oh and no need to wash them first!
What are you waiting for? These decadent muffins can be ready in only 40 minutes!
Raspberry White Chocolate Muffins
My raspberry white chocolate muffins are perfect for your Galentine's Day festivities, to share with your special valentine, or just to treat yourself. Perfectly sweet and tart, easy to make, and ready in 40 minutes!
Ingredients
Directions
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Preheat the oven to 400 F. Prepare muffin tins with muffin liners or lightly grease the pan.
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In a small bowl, mix together your dry ingredients - 3 cups all purpose flour (360g), 1 tbsp baking powder, 1 tsp baking soda, and 1/2 tsp salt.
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In a large bowl, mix together the wet ingredients - 1 cup of yogurt or sour cream, 2 eggs, 1/2 cup oil, 4 tsp vanilla extract, 1/4 cup milk, 3/4 cup sugar, and zest of 1 lemon. Whisk well until smooth. Note that room temperature ingredients will mix together the best.
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Add your dry ingredients to the wet ingredients and mix with a spatula until only partially combined. There should still be visible flour throughout.
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Add in almost all of the 3/4 cup white chocolate chips, setting aside some for the topping. Mix a few times, but there should still be flour visible.
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Next, add in your 2 cups (10 oz) frozen raspberries. Keep these in the freezer until right when you add them in. Mix very gently until evenly distributed. The batter will be very thick. Try to be gentle to avoid breaking them up. It's okay to still have some visible spots with flour.
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Scoop batter evenly into prepared muffin cups. Bake for 5 minutes at 400 F. Turn down the oven to 350 F and bake an additional 15-20 mins. The tops should be golden and a toothpick should come out clean.
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Enjoy! These muffins keep best in the fridge for 5-6 days. Reheat slightly in the microwave or toaster oven if desired.
Notes
My muffin tin cups are standard size and I get 15 muffins out of this recipe every time. If you have a jumbo muffin cups you may get less, maybe 12.
I've tested the recipe with both light sour cream and lowfat greek yogurt. I think the yogurt is my favorite but you can use either. Full fat sour cream or yogurt would certainly increase the decadence so use these if you'd like!
If you don't like white chocolate, try with dark chocolate chips!
These were delicious! I made them per recipe using sour cream because on hand for a neighborhood social event. They were devoured by adults and children. Plus so beautiful!
Awesome recipe. A coworker brought these in and they were really good.