Raspberry and White Chocolate Muffin Recipe
These Raspberry White Chocolate Muffins are bursting with juicy berries, creamy pockets of white chocolate, and topped with a buttery macadamia nut streusel that adds a delicious crunch and richness in every bite.
Servings: 12 muffins
Equipment
Ingredients
For white chocolate and raspberry muffins
- 4 oz unsalted butter melted and slightly cooled, 113 g
- ⅔ cup granulated sugar 133 g
- 1 large egg room temperature
- ½ cup plain yogurt 120 g
- 1 teaspoon pure vanilla extract
- 1 ½ cup all-purpose flour 200 g
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ⅓ cup white chocolate roughly chopped, 58 g
- 1 ½ cup raspberries frozen, 187 g
For macadamia streusel
- ¼ cup granulated sugar 50 g
- ½ cup all-purpose flour 67 g
- 2 oz unsalted butter cold, 57 g
- ½ cup macadamias raw or roasted and unsalted, roughly chopped, 67 g
Instructions
- Prepare the streusel - Whisk together flour and sugar in a small mixing bowl. Add the cold cubed butter to it and press the butter into flat pieces with the tips of your fingers. The streusel should resemble slightly wet sand. Toss in the chopped macadamias and freeze or refrigerate until ready to use.¼ cup granulated sugar, ½ cup all-purpose flour, 2 oz unsalted butter, ½ cup macadamias
- Preheat the oven and prepare your muffin pan - Set the oven rack in the middle of the oven and preheat to 425°F. Line your muffin pan with cupcakes liners and set aside.
- Prepare wet ingredients - Add cooled melted butter and granulated sugar to a medium mixing bowl, and beat with a whisk until thoroughly combined. Add the remaining wet ingredients, egg, yogurt and vanilla extract, and beat again until smooth.4 oz unsalted butter, ⅔ cup granulated sugar, 1 large egg, ½ cup plain yogurt, 1 teaspoon pure vanilla extract
- Prepare dry ingredients - In a smaller mixing bowl, sift together flour, baking soda and baking powder. Then stir in the salt until everything is evenly distributed. Add the dry ingredients to the wet ingredients, fold gently with a spatula until combined. You may still see traces of flour remaining, that’s okay.1 ½ cup all-purpose flour, ¼ teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon kosher salt
- Add chocolate and raspberries - Add chopped white chocolate along with frozen raspberries and fold into the muffin batter as best as you can until evely distributed. TIP: the batter is very thick and may be a bit difficult to incorporate the mix-ins, this is why we use frozen raspberries so they don’t get crushed in this step.⅓ cup white chocolate, 1 ½ cup raspberries
- Bake - Divide batter evenly among 12 lined muffin cups, top generously with the cold macadamia streusel you made earlier, and bake in the preheated oven at 425°F for 10 minutes. Lower the oven temperature to 350°F, and continue baking for approximately 12-13 minutes. A toothpick inserted into the center of the muffins should come out clean with just a few crumbs attached when they are done.
- Cool - Remove from the oven and let cool to the touch on a wire rack before removing the muffins from the pan.
Notes
- Type of macadamias: I typically buy raw macadamias in bulk, so that’s what I used. But either raw or roasted and unsalted macadamias will work for these muffins. I don’t recommend using roasted and salted macadamias since they will make the streusel too salty.
- Yogurt substitution: any type of yogurt should work, traditional or Greek. Sour cream and buttermilk can be substituted.
- Don’t thaw frozen raspberries: I used fresh raspberries that had been frozen the night before. You can feel free to use frozen raspberries, no need to thaw them.
- Use cupcake liners: highly recommeneded! I tested this recipe once without cupcake liners and it was a mess to get the muffins out of the pan, don’t make the same mistake!
- Storage: you can keep these raspberry white chocolate muffins covered at room temp for a couple of days, or in the fridge for up to a week. You can also freeze leftovers for up to 3 months. If frozen, thaw completely before serving.
Nutrition
Serving: 91g | Calories: 333kcal
