Name: Bakery Style Raspberry White Chocolate Muffins
Cook time: 40 min
Total time: 40 min
Ingredients: 2 ½ cups all-purpose flour; 1 tablespoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, melted and slightly cooled; 1 cup granulated sugar; 2 large eggs, room temperature; ½ cup sour cream or plain Greek yogurt; ½ cup whole milk; 2 teaspoons vanilla extract; 1 ½ cups fresh raspberries (tossed in 1 tsp flour); 1 cup high-quality white chocolate chips; Optional: Coarse sparkling sugar for topping

Ingredients

Scale

2 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, melted and slightly cooled
1 cup granulated sugar
2 large eggs, room temperature
½ cup sour cream or plain Greek yogurt
½ cup whole milk
2 teaspoons vanilla extract
1 ½ cups fresh raspberries (tossed in 1 tsp flour)
1 cup high-quality white chocolate chips
Optional: Coarse sparkling sugar for topping

Instructions

Preheat your oven to 425°F (218°C). Line a standard 12-cup muffin tin with paper liners or grease them thoroughly with non-stick spray. This high initial heat is crucial for activating the leavening agents quickly, which creates that tall muffin dome.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Ensure there are no large clumps. This ensures an even rise and prevents any salty or bitter pockets in your finished muffins.
In a separate medium bowl, whisk the melted butter and granulated sugar together until well combined. Add the eggs one at a time, beating well after each addition. Stir in the sour cream, milk, and vanilla extract until the mixture is smooth and pale.
Gently pour the wet ingredients into the dry ingredients. Use a spatula to fold them together until just combined; do not overmix or the muffins will be tough. Carefully fold in the white chocolate chips and the raspberries. Be gentle with the berries so they don’t streak the batter too much.
Spoon the batter into the prepared muffin tin, filling each cup all the way to the top. Sprinkle with coarse sugar if desired. Place in the oven and bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 375°F (190°C) and bake for an additional 18-20 minutes or until a toothpick comes out clean.
Let the muffins cool in the tin for about 5-10 minutes before transferring them to a wire rack. This prevents the bottoms from becoming soggy. Serve them warm for the best experience with the melted chocolate.

Cook Time: 40 minutes