These white chocolate raspberry crumb muffins have the perfect ratio of sweetness to make them an amazing breakfast treat or an after meal dessert!
How do you make a regular ol’ muffin even better? Add raspberry, white chocolate, AND a crumb topping. Obviously.
These white chocolate raspberry crumb muffins (woah that’s a mouthful) are buttery, soft, fluffy, and so flavorful. Plus, they are super easy to make!
You can enjoy them first thing in the morning at breakfast or save for a little treat after lunch or dinner. Honestly, there is no bad time to eat these crumb muffins.
Ingredients for crumb muffins
I actually decided to make these raspberry muffins because I had a pint of raspberries in the fridge and I don’t love to eat them on their own. The rest of the ingredients are super basic, so you probably have them on hand! I also list a few swaps just in case.
- Lemon Juice. This brings out the flavor in the raspberries and balances out tart and sweet. You can also swap for white vinegar.
- Whole Milk. I prefer to use whole, full fat, milk for baked goods. 2% or skim should work just as well here but I am not sure about non-dairy options.
- Vegetable Oil. Using oil vs. butter here gives a moister muffin result. You could use melted coconut oil instead too, just know you’ll get that little flavor of coconut in the muffins.
- Egg. Eggs help to stabilize all the ingredients together creating a batter that stays together well while baking.
- All Purpose Flour. We always use AP Flour in our recipes, unless otherwise noted. You could probably swap for a 1:1 gluten free flour but I wouldn’t recommend a Whole Wheat or alternative option here.
- Baking Powder, Salt, Sugar. All the other ingredients you need to make these crumb muffins oh so perfect!
- White Chocolate Chips. These pair really well with the raspberry flavor in these muffins. You could absolutely swap for dark chocolate chips or even semi-sweet if that’s more your style.
- Raspberries. You can definitely use fresh or frozen here. If you use fresh, make sure they are dry after you rinse them. If you use frozen, don’t thaw them before adding to the batter.
- Almond Extract. We love Rodelle products and their almond extract is one of my secret ingredients. Not only does it make sugar cookies sing, it takes these crumb muffins to another level.
I would happily eat these everyday and be pleased. You could also swap the raspberries out for other fruits like blueberries or strawberries! Also, if you need a few other recipe ideas, we’ve got you covered.
- Make Ahead Freezer Breakfast Sandwiches. These are always in our fridge! I love having a simple breakfast to toss in the microwave on busy mornings.
- Raspberry Mocha Latte. This would be the PERFECT coffee drink to pair with these white chocolate raspberry crumb muffins.
- Puff Pastry Cinnamon Rolls. If you want to opt for a different breakfast that is also super delicious, these cinnamon rolls are a fabulous choice.
White Chocolate Raspberry Crumb Muffins
Ingredients
White Chocolate Raspberry Muffins
- 2 teaspoons lemon juice
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 egg
- 2 cups all purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 2/3 cups sugar
- 1/2 teaspoon Rodelle Almond Extract
- 1 cup white chocolate chips
- 1 cup raspberries if you use frozen, don't thaw before adding to batter.
Crumb Topping
- 1 cup all purpose flour
- 3 Tablespoons light brown sugar
- 2 Tablespoons sugar
- 1 teaspoon baking powder
- pinch salt
- 6 Tablespoons butter melted
Instructions
White Chocolate Raspberry Muffins
- Preheat oven to 375 degrees F. Line two muffin pans with cupcake liners or grease with baking spray.
- Add lemon juice, milk, oil, almond extract, and egg in a medium bowl and whisk until well combined.
- In a separate bowl, mix flour, baking powder, salt, sugar, and white chocolate together until well combined. Gently add the raspberries to the dry ingredients and stir until well combined.
- Add wet ingredients to dry ingredients and gently stir with a rubber spatula until just combined and no flour pockets.
- Scoop batter into greased or lined muffin pan, filling about 2/3 the way up. Then, add crumb topping to top of each muffin batter.
- Place both pans in oven and bake for about 20-25 minutes, flipping halfway through for even baking. Muffins are done when a toothpick inserted comes clean and crumb topping is lightly browned.
Crumb Topping
- In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps.
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