Bakery-Style Raspberry White Chocolate Muffins

Ingredients

• 0.5 cup all-purpose flour (for crumb topping)
• 2 tbsp cornstarch (for crumb topping)
• 0.25 cup light brown sugar (for crumb topping)
• 0.25 cup granulated sugar (for crumb topping)
• 6 tbsp salted butter (melted; for crumb topping)
• 0.5 cup unsalted butter (melted)
• 1 cup granulated sugar (for muffin batter)
• 2 tsp baking powder
• 0.5 tsp baking soda
• salt (a pinch)
• 1 tbsp vanilla bean paste or vanilla extract (use either vanilla bean paste or vanilla extract)
• 2.5 cups all-purpose flour (for muffin batter; reserve 2 tablespoons of the dry mixture to coat the raspberries)
• 2 eggs (room temperature)
• 1.5 cups raspberries (fresh or frozen)
• 1 cup buttermilk (room temperature; referred to as the milk mixture in the method)
• 0.25 cup sour cream (room temperature)
• 0.5 cup white chocolate chips
• 2 tbsp neutral oil

Steps

1. 1

   Preheat the oven to 425°F (220°C). Prepare a muffin tin by lining it or greasing it.

2. 2

   In a mixing bowl, whisk the melted unsalted butter and 1 cup granulated sugar until well combined.

3. 3

   Add the room-temperature eggs and whisk for 2–3 minutes, until the mixture is pale in color.

4. 4

   Add the buttermilk, vanilla bean paste or vanilla extract, room-temperature sour cream, and neutral oil. Mix until well combined.

5. 5

   In a separate bowl, combine the muffin flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of this dry mixture for coating the raspberries.

6. 6

   Pour the wet mixture into the dry ingredients and mix only until just combined.

7. 7

   Toss the raspberries with the reserved 2 tablespoons of dry mixture, then add them to the batter.

8. 8

   Add the white chocolate chips. Do not overmix the batter.

9. 9

   Let the batter sit at room temperature for 30 minutes. Do not mix it again afterward.

10. 10

    Prepare the crumb topping by mixing the melted salted butter, crumb-topping granulated sugar, and light brown sugar until a paste forms.

11. 11

    Add the crumb-topping flour and cornstarch, and mix until the topping is crumbly and coarse.

12. 12

    Divide the batter evenly among the prepared muffin cups and apply the crumb topping to the muffins.

13. 13

    Bake at 425°F (220°C) for 5 minutes. Without opening the oven door, reduce the temperature to 375°F (190°C).

14. 14

    Continue baking for an additional 15 minutes, or until a toothpick inserted into the center comes out clean.

15. 15

    Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

The source says to make a crumb topping but does not explicitly state when to add it; it has been placed on the batter before baking as the minimal necessary assembly step. The method refers to a “milk mixture”; this was interpreted as the listed buttermilk. The source does not specify the muffin yield, so 12 muffins is an estimate.

Nutrition per serving

• dessert
• muffins
• baked
• raspberry
• white chocolate
• vegetarian
• American baking
• breakfast