Print

Sourdough Raspberry Muffins

Sourdough Raspberry Muffins served with clear water and warm natural light for fresh gourmet appeal.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delight in these moist and flavorful sourdough raspberry muffins enriched with hints of white chocolate, perfect for an easy gourmet treat any time of day.

Ingredients

Scale
  • 2 cup (240 grams) all-purpose flour
  • 1 tablespoon (10 grams) baking powder
  • ½ teaspoon kosher salt
  • ½ cup (113 grams 1 stick) unsalted butter melted
  • ½ cup (100 grams) granulated sugar
  • 2 large (100 grams) eggs room temperature
  • ¾ cup (180 grams) whole milk room temperature
  • ½ cup (100 grams) sourdough starter discard room temperature
  • 1 teaspoon vanilla extract
  • 1 cup raspberries fresh or frozen (do not thaw)
  • ½ cup white chocolate chips
  • Extra raspberries and white chocolate chips optional for topping

Instructions

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, and kosher salt.
  3. In another bowl, combine the melted butter, granulated sugar, eggs, milk, sourdough starter, and vanilla extract until smooth.
  4. Gently fold the wet ingredients into the dry ingredients just until combined.
  5. Carefully fold in the raspberries and white chocolate chips, avoiding crushing the berries.
  6. Divide the batter evenly among the muffin cups, topping with extra raspberries and white chocolate chips if desired.
  7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Use fresh or frozen raspberries without thawing to prevent batter from becoming too wet
  • For extra flavor, allow the batter to rest for 10 minutes before baking

Nutrition

Find it online: https://www.amgroyal.com/sourdough-raspberry-white-chocolate-muffins-2/