Raspberry White Chocolate Chip Muffins
Raspberry White Chocolate Chip Muffins are my perfect cream cheese muffins (if I may say so myself) with added raspberries and white chocolate chips, topped with a buttery, crumbly topping. They are so tender, creamy, and flavorful! I will grab one for breakfast or for a sweet treat any time of the day!
Servings: 16 muffins
Calories: 393kcal
Ingredients
Muffins
- 4 ounces (½ package) cream cheese, room temperature
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, room temperature
- 1 ½ cups (300 g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (192 g) cake flour
- ½ teaspoon kosher salt
- 2 tablespoons (30 g) buttermilk, room temperature
- 1 ½ cups (184.5 g) fresh raspberries, or frozen (thawed and drained)
- 1 cup (168 g) white chocolate chips
Crumb Topping
- 1 cup (125 g) all-purpose flour
- ⅓ cup (42 g) confectioners' sugar
- ½ cup (1 stick / 113 g) unsalted butter, melted
Instructions
Muffins
- Preheat oven to 325°F. Line a muffin tin with muffin liners. Set aside.
- In the bowl of a stand mixer with a paddle attachment, blend cream cheese and butter on medium speed until smooth (about 3 minutes).
- Gradually add sugar, beating until light and fluffy.
- Reduce mixer speed to low. Add eggs, one at a time, beating well after each addition.
- Add vanilla. Mix until combined.
- Add the flour and salt. Mix until just combined.
- With the mixer on low, add buttermilk. Mix until just incorporated.
- Gently fold in raspberries and white chocolate chips.
Crumb Topping
- In a medium bowl, combine flour and confectioners' sugar.
- Stir in melted butter until a crumbly dough forms.
Assembly
- Scoop batter into each lined muffin cup, to the top, leaving only a small amount of room for the crumb topping.
- Evenly top with the crumb topping.
- Bake 48-50 minutes, or until an inserted toothpick comes out with crumbs, but no wet batter.
- Remove muffins from the oven and let cool for a few minutes before serving.
Video
Nutrition
Serving: 1muffin | Calories: 393kcal