Raspberry Muffins (Quick & Easy)
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Tender and fluffy muffins filled with raspberries and white chocolate chips. A secret ingredient makes these Raspberry Muffins taste like they came from a bakery!
Muffins = cake for breakfast. And I am here for it. These are what I call “company muffins” or “special occasion muffins”. They are what you make when you want a muffin that is incredibly delicious and do not care about the fact that you’re basically eating cake filled with white chocolate for breakfast. 😉
These are a treat and they are well worth it.
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Recipe overview
- Combine dry ingredients in one bowl.
- Cream the butter and sugar in another bowl. Add the remaining wet ingredients (eggs, extracts, sour cream).
- Alternate adding the dry ingredients and milk.
- Stir in raspberries and white chocolate chips.
- Scoop into muffin tin and bake!
Key ingredients
These are the ingredients that help to make these muffins the BEST:
- Sour cream: This adds richness and moisture and the acidity helps to activate the baking soda.
- Extracts: I absolutely love using a combination of vanilla and almond extract extract. This gives a bakery-style flavor that can’t be beat.
- Raspberries: Little pops of sweet and tart flavor all throughout the muffins.
- White chocolate chips: The pairing of tart raspberries and creamy sweet white chocolate is incredible. Not a fan of white chocolate? See below for substitutions.
