Raspberry White Chocolate Streusel Muffins

These Raspberry White Chocolate Streusel Muffins are delicious and flavorful! These vanilla sour cream muffins are loaded with fresh raspberries and studded with white chocolate chips. Tender, moist and not overly sweet muffins also have a buttery streusel on top which adds incredible flavor and texture. This recipe yields 12 muffins.

There’s a few flavor combos I absolutely adore.

Blueberry and lemon (obviously), orange and cardamom and of course, raspberry and white chocolate. There’s something about the two that really is exceptional. In this recipe, vanilla sour cream muffins are studded with fresh raspberries and white chocolate with a buttery streusel topping. And if you’re feeling up to it, it’s never a bad idea to drizzle a little melted white chocolate over top.

To. Die. For.

To Make These Raspberry White Chocolate Streusel Muffins You Will Need:

for the muffins:

• unbleached all-purpose flour – The base to the muffin batter. Helps bind the mixture.
• baking powder – Will create lightness in the batter, which affects the shape and rise of the muffins.
• fine salt – Use either sea salt or pink himalayan.
• unsalted butter (melted) – Adds moisture, richness and flavor.
• sugar (white) – For sweetening and flavor.
• eggs – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
• unsweetened applesauce – Adds moisture without added fat.
• sour cream – Lends moisture and tangy rich flavor.
• pure vanilla extract– Adds warmth and enhances all of the other flavors in this recipe.
• raspberries – I prefer using fresh but frozen raspberries work as well (do not thaw first).
• white chocolate chips – Or substitute with dark or milk chocolate.

for the streusel topping:

• unbleached all-purpose flour – Helps bind the mixture.
• granulated sugar – Adds sweetness and aids in crisping the streusel when baked.
• fine salt – Use either sea salt or pink himalayan.
• unsalted butter (melted) – Adds richness and flavor while binding the streusel ingredients.

Preheat your oven to 425°F (or 220°C).

Then line a 12-cup muffin tin with paper liners.

In a bowl, measure and add 2-1/2 cups unbleached all-purpose flour, 1 tablespoon baking powder and 1/2 teaspoon fine salt. Whisk to combine and set off to the side.

In a large mixing bowl, add 1/4 cup melted unsalted butter, 1 cup granulated white sugar, 2 large eggs, 1/2 cup sour cream, 1/4 cup unsweetened applesauce and 2 teaspoons pure vanilla extract.

Whisk to combine.

Next add in the whisked dry ingredients.

Stir until just combined.

Next, quickly and gently toss 1 teaspoon of flour with 1½ cups of fresh raspberries.

Add the raspberries and 1 cup white chocolate chips into the bowl with the muffin batter.

Gently fold in the raspberries. If some break up, that’s completely okay.

Divide the batter among the muffin liners. Since the batter is on the thicker side, gently press with a small spatula to settle the batter.

Make The Streusel Topping:

In a medium bowl, measure and add 1/4 cup unbleached all-purpose flour, 3 tablespoons sugar and a pinch of fine salt.

Stir to combine before adding 3 tablespoons of softened unsalted butter.

Using a fork, cut the butter into the dry ingredients until small crumbs form.

Divide the streusel among the tops of each muffin. Bake the muffins on the middle rack of your preheated oven for 5 minutes.

After the 5 minutes, reduce the oven temperature to 350°F (or 180°C) and bake for an additional 20 to 25 minutes or until a tester comes back with a few crumbs attached after inserted into the middle.

Once baked, remove and let rest in the pan for 10 minutes.

Then carefully remove and transfer each muffin to a wire rack to finish cooling.

Serve slightly warm with coffee or tea!

HOW TO STORE RASPBERRY WHITE CHOCOLATE STREUSEL MUFFINS:

In my opinion these muffins are best day of, however you can store them (once cooled) in an air-tight container and keep refrigerated.

HOW TO FREEZE RASPBERRY WHITE CHOCOLATE STREUSEL MUFFINS:

Once cooled, place in a freezer-safe container or re-sealable bag and freeze.

HOW LONG WILL THESE RASPBERRY WHITE CHOCOLATE STREUSEL MUFFINS LAST?

If store properly, these muffins will last up to 3 to 5 days. Or up to 3 months in the freezer.

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Enjoy! And if you give this Raspberry White Chocolate Streusel Muffins recipe a try, let me know! Snap a photo and tag me on twitter or instagram!