These white chocolate raspberry muffins are a delightful combination of sweet and tangy flavors, perfect for any occasion. The moist, tender crumb of the muffin is studded with juicy raspberries and rich white chocolate chips, creating a burst of flavor in every bite. The real surprise comes in the form of a luxurious white chocolate ganache filling, adding an extra layer of indulgence to these already delicious muffins. Whether you enjoy them for breakfast, brunch, or dessert, these muffins are sure to impress with their perfect balance of sweetness and texture.
Why You’ll Love This:
You’ll love these muffins for their soft, moist texture and the delightful contrast between the sweet white chocolate and the tangy raspberries. The ganache filling adds a luxurious creaminess that takes these muffins to the next level, making each bite a decadent experience. The combination of fresh or frozen raspberries with white chocolate chips ensures that every muffin is bursting with flavor, while the cake flour and sour cream keep them incredibly tender. These muffins are not only delicious but also visually stunning, with a glossy ganache center that makes them a showstopper for any gathering.
Perfect Occasion:
These white chocolate raspberry muffins are perfect for special occasions like brunches, baby showers, or as a sweet treat for your loved ones. They’re also a wonderful addition to any breakfast spread or as a dessert option at your next dinner party. Their elegant appearance and rich flavors make them ideal for gifting, whether you’re thanking a friend or bringing a homemade treat to a gathering. These muffins are also perfect for indulging in a cozy afternoon with a cup of tea or coffee, making any moment a little more special.
Decoration Tips:
To make these muffins even more attractive, consider topping them with a sprinkle of powdered sugar or a light drizzle of extra ganache before serving. Fresh raspberries or a few white chocolate shavings on top can add a beautiful finishing touch. For an extra elegant presentation, place each muffin in a decorative wrapper or cupcake liner, and arrange them on a tiered stand or a beautiful plate. If you’re feeling creative, you could also add a touch of edible gold leaf to the tops of the muffins for a truly luxurious look.
Ingredients:
For the Muffins:
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (109g) neutral oil
- 1 cup (200g) sugar
- 1 tablespoon vanilla extract
- 3 eggs
- 1 cup (240g) sour cream
- 1 packet (3.9oz/110g) instant vanilla pudding mix
- 2 cups (218g) cake flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/3 cup (80ml) milk or buttermilk
- 1 cup (125g fresh or 145g frozen) raspberries
- 1 cup (170g) white chocolate chips
For the Ganache:
- 1/2 cup (100g) heavy cream
- 1 1/4 cups (200g) white chocolate chips
Instructions:
- Prepare the Muffins:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, beat together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until the mixture is smooth.
- Stir in the sour cream and neutral oil, mixing until fully combined.
- In a separate bowl, whisk together the cake flour, baking soda, baking powder, instant vanilla pudding mix, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Gently fold in the raspberries and white chocolate chips, being careful not to overmix the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Ganache:
- While the muffins cool, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
- Remove the cream from the heat and pour it over the white chocolate chips in a heatproof bowl. Let the mixture sit for 2-3 minutes to allow the chocolate to melt.
- Stir the mixture until smooth and glossy. Place the ganache in the refrigerator to chill until it thickens to a pipeable consistency.
- Assemble the Muffins:
- Once the muffins are completely cool, use a small knife or a cupcake corer to cut a hole in the center of each muffin, about 1 inch deep.
- Fill a piping bag with the chilled ganache and pipe the filling into the center of each muffin.
- Optionally, dust the tops with powdered sugar or drizzle with additional ganache for decoration.
Enjoy!
