These are the muffins that make my whole kitchen smell like a fancy bakery on a Saturday morning. Tall domed tops, a crackly streusel crust, pockets of melted white chocolate, and bursts of tart raspberry in every bite. The best part is you don’t need a mixer at all, just a whisk and a couple of bowls. I make a batch almost every weekend and they never make it to lunchtime.
For the streusel topping:
- ½ cup all-purpose flour
- 3 tablespoons granulated sugar
- 3 tablespoons cold unsalted butter
For the muffins:
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- pinch of salt
- 2 eggs
- ⅔ cup granulated sugar
- ½ cup sour cream or Greek yogurt
- ½ cup whole milk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 3.5 oz white chocolate, chopped (about ⅔ cup)
Start with the streusel since it needs to chill. Rub the flour, sugar, and cold butter together with your fingertips until you get coarse, sandy crumbs. Pop it in the fridge while you make the batter.
In one bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs with the sugar, then add the sour cream, milk, vanilla, and oil and whisk until smooth. Pour the wet ingredients into the dry and stir just until combined into a thick batter. Don’t overmix, a few lumps are completely fine and actually better.
Chop the white chocolate into small pieces. Toss the raspberries with a spoonful of flour, this keeps them from sinking to the bottom as they bake. Gently fold the chocolate and raspberries into the batter, trying not to crush the berries too much.
Divide the batter among 12 lined muffin cups, filling them nearly to the top so you get those big bakery domes. Sprinkle the chilled streusel generously over each one.
Bake at 400°F for 5 minutes, then without opening the oven, reduce the temperature to 350°F and bake for another 30 to 35 minutes. That initial blast of high heat is the trick to getting tall, domed tops. They’re done when a toothpick comes out clean and the streusel is golden.
Let them cool in the pan for a few minutes before moving them to a rack. They’re incredible slightly warm when the white chocolate is still a little melty, but they keep beautifully for a few days too.
