from 1 vote
Raspberry White Chocolate Muffins
Sweet moist muffins with fresh tart raspberries and white chocolate.
(if you want to use frozen raspberries, defrost and drain before adding to muffin batter)
White Chocolate Chips
Heat oven to 350 degrees. Spray a 12-cup muffin tin with non-stick cooking spray or rub with butter.
In a large mixing bowl, cream butter and sugar together for 4 minutes, or until light and fluffy. Beat in eggs and vanilla.
Stir in flour, baking powder, baking soda, and salt. Mix just until combined. Fold in sour cream.
Carefully fold in raspberries and ¾ cup of white chocolate chips., reserving ¼ cup of white chocolate chips for the top of the muffins.
Distribute the batter among the muffin cups, filling them about ¾ full. Sprinkle the center of muffins with remaining ¼ cup of white chocolate chips. Sprinkle with sparkling sugar, if using.
Bake for 15-18 minutes or until the center of toothpick or cake tester comes out clean. Cool for 5-10 minutes before removing from muffin pan. Serve with butter.