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.

Course Breads & Baked Goods, Desserts & Sweet Treats

Cuisine American

Keyword baking, muffins, raspberry, Valentine's Day

Prep Time 20

Cook Time 30

Cool Time: 1

Total Time 1 50

Servings servings

Calories 363

Author Laurie McNamara

Equipment

USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel

Ingredients

FOR THE MUFFINS:

2½ cups unbleached all-purpose flour plus 1 tsp for berries
1 tablespoon baking powder
1/2 teaspoon fine salt
4 tablespoons unsalted butter melted
1 cup granulated sugar
2 large eggs at room temperature
1/2 cup sour cream
1/4 cup unsweetened applesauce
2 teaspoons pure vanilla extract
1½ cups fresh raspberries or frozen (do not thaw)
1 cup white chocolate chips

FOR THE STREUSEL:

1/4 cup unbleached all-purpose flour
3 tablespoons granulated white sugar
1 pinch sea salt
3 tablespoons unsalted butter at room temperature

US Customary - Metric

Instructions

PREHEAT YOUR OVEN TO 425°F (OR 220°C).
Line a standard muffin pan with 12 paper liners.
In a bowl, measure and add flour, baking powder and fine salt. Whisk to combine and set off to the side.
In a large mixing bowl, add melted (and cooled slightly) butter, sugar, eggs, sour cream, unsweetened applesauce and 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 and gently press to settle the batter.

MAKE THE STREUSEL TOPPING:

In a medium bowl, measure and add flour, sugar and a pinch of fine salt. Stir to combine before adding softened 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 continue to 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.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition