Bakery-Style Raspberry White Chocolate Muffins Recipe
Whip up bakery-style raspberry white chocolate muffins in one bowl. Enjoy warm with a tender crumb and sweet chocolate pools.
Equipment
- Large mixing bowl
- Wooden spoon or spatula
- Muffin tin
- Muffin liners
- Measuring cups and spoons
- Small bowl
- Wire rack
- Oven
- Toothpick (for testing doneness)
Ingredients
- 2 ½ cups (315g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup (150g) granulated sugar
- ½ cup (110g) light brown sugar packed
- 2 large eggs room temperature
- ½ cup (113g) unsalted butter browned (or melted) and cooled
- ½ cup (120ml) neutral oil (like vegetable or canola)
- 1 cup (240ml) whole milk room temperature
- 1 tablespoon vanilla extract
- Zest of 1 lemon or 1 orange for a twist!
- 1 ½ cups (225g) fresh raspberries
- 1 tablespoon granulated sugar for tossing the raspberries
- 1 cup (170g) white chocolate chips plus extra for topping
- Turbinado sugar for topping
Instructions
- In a small bowl, toss the raspberries with 1 tablespoon of granulated sugar. Set aside while you prepare the batter.
- Preheat your oven to 425°F (220°C) and line a muffin tin with large paper liners.
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, browned butter, oil, milk, vanilla extract, and lemon zest until smooth.
- Sprinkle the flour, baking powder, baking soda, and salt directly over the wet mixture.
- Using a wooden spoon or spatula, gently fold the dry ingredients into the wet ingredients until just combined—be careful not to overmix.
- Gently fold in the sugared raspberries (reserving a handful for topping) and the white chocolate chips.
- Divide the batter evenly among the muffin cups, filling them almost to the top for bakery-style domes.
- Top each muffin with the reserved raspberries and extra white chocolate chips. Sprinkle generously with turbinado sugar.
- Bake at 425°Fahrenheit (220° Celsius) for 5 minutes. Then, reduce the oven temperature to 350°Fahrenheit (176° Celsius) and bake for an additional 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Batter rest: Let the batter rest for 5 minutes before portioning—it helps the muffins rise higher.
- Fill to the top: For tall, bakery-style muffins, fill each muffin cup almost to the brim.
- Layer your mix-ins: Sprinkle a few extra raspberries and white chocolate chips on top for that picture-perfect finish.
- Oven tricks: Start in a preheated oven at 425°Fahrenheit for the first 5 minutes, then lower to 350°Fahrenheit to bake evenly without losing the rise.
Did you bake this recipe?Leave a comment and a review! below and tag @onebowlbakery on socials!