Raspberry White Chocolate Muffins
These tender, soft Raspberry White Chocolate Muffins are layered with a homemade raspberry jam and have pockets of melted white chocolate throughout the muffins. The muffins are topped with a buttery brown sugar cinnamon crumble, then baked until golden brown. The muffins are stuffed with a rich, creamy whipped vanilla bean ganache that tastes just like ice cream. You can also enjoy them as is, or fill them with a velvety smooth cream cheese filling. These muffins are made with Greek yogurt, which makes the muffins incredibly tender and helps the muffins achieve a bakery style domed top.
Here is what you will love about these Raspberry White Chocolate Muffins
- Easy to make – muffins are one of my favorite bakes to make. They are easy, and typically only take a few minutes to come together. These muffins do have a layer of raspberry jam, which takes a bit extra work, but I promise it is very easy to make the jam! And it makes these muffins so delicious.
- Freeze well – these muffins freeze very well. Although, I do recommend freezing them without the filling in. I just personally feel the filling is best fresh.
- The perfect breakfast or brunch treat – if you need an elevated, yet delicious breakfast or brunch treat, these muffins are perfect for it!
Here are a few other breakfast recipes you may enjoy
- Jumbo Cinnamon Rolls (like Cinnabon)
- Blueberry Streusel Muffins
- Banana Chocolate Chip Muffins
- Blueberry Cream Cheese Muffins
FAQ
Can I use gluten free flour?
Yes, you can use a gluten free all-purpose blend flour in this recipe in a one to one ratio. I recommend using Bob’s Red Mill or King Arthur’s gluten free all-purpose blend.
How do I make my own muffin liners?
Making your own muffin liners is easy and truly elevates the look of the muffins. It makes them look like you got them straight from the bakery! To make your own muffin liners, cut parchment paper into squares (6×6 inches for jumbo and 5×5 inches for standard). Use the bottom of a cup or glass to press the square into the muffin tin to achieve the muffin tin shape.
The parchment paper most likely will not stay pressed down into the tin until you add the muffin batter. You can use regular white or brown parchment paper, or a more fancy type of parchment paper, like what I used. You can find the same or a similar type of parchment paper that I used on Amazon. Just type into the search box “newspaper printed parchment paper” and you will see a bunch of different options. The parchment paper peels off easily from the muffins. I found it doesn’t work as great for other baking, but it does work well for muffins.
Storage
Store leftover Raspberry White Chocolate Muffins in the refrigerator covered in an airtight container up to 1 week.
You can also freeze these muffins in a freezer safe bag or container for up to 2 months. If you choose to do this, I recommend not filling with the key lime pie center. I personally think the creamy key lime center is better when it is freshly made.
Let me know what you thought!
If you make these Raspberry White Chocolate Muffins, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture of your and tag me @simplebakingwithjolene on instagram. It truly makes my day to see all of your wonderful creations.
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Raspberry White Chocolate Muffins
- Total Time: 35 minutes
- Yield: 6 jumbo or 12 regular size muffins 1x
Description
These tender, soft Raspberry White Chocolate Muffins are layered with a homemade raspberry jam and have pockets of melted white chocolate throughout the muffins. The muffins are topped with a buttery brown sugar cinnamon crumble, then baked until golden brown. The muffins are stuffed with a rich, creamy whipped vanilla bean ganache that tastes just like ice cream. You can also enjoy them as is, or fill them with a velvety smooth cream cheese filling. These muffins are made with Greek yogurt, which makes the muffins incredibly tender and helps the muffins achieve a bakery style domed top.
Ingredients
Muffins
- 8 tablespoons unsalted butter, melted
- 3/4 cup granulated sugar
- 1/2 cup Greek yogurt
- 2 large eggs
- 1/3 cup whole milk
- 2 teaspoons vanilla extract, or 2 teaspoons vanilla bean paste
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
Raspberry Jam
- 1 cup raspberries (fresh or frozen)
- 1/3 cup granulated sugar
- Juice from 1 lemon
After making the raspberry jam
- 2 cups fresh raspberries
Crumble Topping
- 3 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/3 cup all-purpose flour
Whipped Vanilla Ganache
- 8 ounces white chocolate
- 1 cup heavy cream
- 1 vanilla bean, or 1 tablespoon vanilla bean paste
- 1 teaspoon vanilla extract
OR Cream Cheese Filling
- 6 ounces cream cheese
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Preheat oven to 375F. Line a 6 count jumbo muffin pan with liners, or a 12 count muffin pan with liners.
2. Make the whipped vanilla ganache. This takes time to chill, and is even better if you can let it chill in the refrigerator overnight. In a medium size bowl, add white chocolate, finely chopped.
Heat heavy cream over medium-low heat in a small saucepan, just until it begins to simmer.
Pour warm heavy cream over the white chocolate.
Stir until the white chocolate has completely melted.
Stir in the vanilla extract.
Cover the bowl with plastic wrap and place in the refrigerator for 4 hours, or up to overnight.
After the mixture has chilled in the fridge, it will still be liquid-y, which is normal.
Using a stand mixer fitted with the whip attachment, or a handheld mixer, whip until stiff peaks form. Place in refrigerator until ready to use.
If you wish to make the cream cheese filling instead, you can do this the day of, using your stand mixer fitted with the paddle attachment. Beat the cream cheese, powdered sugar and vanilla extract on medium-low speed until smooth and creamy.
3. Make the raspberry filling. In a medium size saucepan, add 1 cup raspberries, sugar and juice of lemon. Cook over medium heat, stirring constantly until sugar is dissolved and raspberries have completely broken down. Pour raspberry filling through a fine mesh sieve to remove the seeds.
Allow mixture to cool for 10 minutes, then stir in 1 cup fresh raspberries.
Set mixture aside until ready to use.
4. Make the crumble topping. In a large bowl, add sugar, cinnamon and flour and stir to combine. Add softened butter and use a fork to claw/combine ingredients together, until pea sized morsels remain. Place bowl in refrigerator until ready to use.
5. Make the muffins. In a large bowl, add melted butter, sugar, Greek yogurt, eggs, whole milk and vanilla extract, or vanilla bean paste. Whisk to combine. Add in the sifted flour, baking powder and salt. Mix just until combined.
6. Add half the muffin batter to the prepared muffin tin. Add half the cooled raspberry filling on top, then top with remaining muffin batter, then remaining raspberry filling on top. Sprinkle crumble topping on top.
7. Bake in preheated oven 20-25 minutes for jumbo muffins, or until a toothpick inserted into the center comes out clean. For regular sized muffins, bake 15-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Scoop the center of the muffins out, then pipe the filling into the center, if desired. Place scooped out center back on top. Enjoy!
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American
