Raspberry White Chocolate Muffins
Soft and tender muffins filled with tart raspberries and sweet white chocolate, topped with a crumbly streusel and a drizzle of icing. Perfect for a bakery-style treat at home with real ingredients and no preservatives.
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Equipment
Ingredients
- 1/2 cup Butter, melted
- 3/4 cup Sugar
- 2 Eggs
- 1/2 cup Sour cream
- 1 tsp Vanilla extract
- 2 cups Flour
- 2 tsp Baking powder
- 2 tsp Baking soda
- 1/2 tsp Sea salt
- 1 cup Raspberries (frozen, chopped)
- 1 cup White chocolate chips
Streusel topping
- 3 tbsp Butter, melted
- 2 tbsp Sugar
- 1/2 cup Flour
Icing
- 1/2 cup Powdered sugar
- 2 tbsp Heavy cream
Instructions
- Preheat the oven to 375℉.
- In a large mixing bowl, combine the butter and sugar.
- Whisk in the eggs, sour cream, and vanilla extract.
- Add the flour, baking powder, baking soda, and sea salt. Gently stir to combine the dry ingredients with the wet ingredients.
- Fold in the white chocolate chips and raspberries.
- Fill each lined muffin cup 2/3 full.
- In a small bowl, combine 3 tbsp melted butter, 2 tbsp sugar, and 1/2 cup flour.
- Sprinkle the streusel generously on top of the muffins.
- Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and allow to cool in the pan for 5 minutes before transferring to a cooling rack to cool for an additional 10 minutes.
- In a small mixing bowl, combine the powdered sugar with the heavy cream.
- Drizzle the icing over the top of the cooled muffins and serve.
Nutrition
Serving: 1muffinCalories: 270kcal
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