Description

Raspberry White Chocolate Streusel Muffins are soft, bakery-style muffins bursting with juicy raspberries and creamy white chocolate, finished with a buttery crumb topping. These raspberry white chocolate muffins are perfect for breakfast, brunch, or a sweet snack, delivering the ideal balance of tart fruit, rich chocolate, and crisp streusel.

Ingredients

For the Muffins:

2 cups all-purpose flour
¾ cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
¾ cup milk
½ cup unsalted butter, melted
1 teaspoon vanilla extract
1 ½ cups fresh or frozen raspberries (do not thaw if frozen)
¾ cup white chocolate chips or chunks

For the Streusel Topping:

½ cup all-purpose flour
⅓ cup brown sugar
¼ cup cold unsalted butter, cubed
Pinch of salt

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Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract until smooth.
Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
Carefully fold in raspberries and white chocolate chips.
Divide batter evenly among muffin cups, filling each about ¾ full.
Prepare streusel by combining flour, brown sugar, salt, and cold butter. Use fingers or a fork to blend until crumbly.
Sprinkle streusel generously over each muffin.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Toss raspberries lightly in flour before folding in to prevent sinking.Keep streusel butter cold for the best crumb texture.Avoid overmixing to maintain a soft, tender crumb.Add 1 teaspoon lemon zest for a bright citrus boost.