Raspberry White Chocolate Sourdough Muffins

5 from 9 votes

Raspberry White Chocolate Sourdough Muffins

These Raspberry White Chocolate Sourdough Muffins come together in just 30 minutes using sourdough discard. Bursting with fresh or frozen raspberries and melty white chocolate chips, they’re an easy breakfast or snack made from scratch.

Course Breakfast, Snack

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings muffins

Calories 255kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

2 cup (240 grams) all-purpose flour
1 tablespoon baking powder
1 teaspoon Diamond Crystal Kosher Salt use ½ teaspoon if using Morton's brand or table 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 (140 grams) raspberries fresh or frozen (do not thaw)
½ cup (90 grams) white chocolate chips

Instructions

Preheat your oven to 425°F. Line a standard 12-cup muffin tin with paper liners or lightly grease it. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2 cup (240 grams) all-purpose flour, 1 tablespoon baking powder, 1 teaspoon Diamond Crystal Kosher Salt
In a large bowl, mix the melted butter and sugar using a hand mixer or whisk by hand until smooth. Add the eggs and mix until the batter looks light and slightly fluffy, then stir in the milk, sourdough discard, and vanilla until combined.
½ cup (113 grams, 1 stick) unsalted butter, ½ cup (100 grams) granulated sugar, 2 large (100 grams) eggs, ¾ cup (180 grams) whole milk, 1 teaspoon vanilla extract, ½ cup (100 grams) sourdough starter discard
Add the dry ingredients to the wet ingredients and gently fold until just combined. Don't overmix. Toss the raspberries with about 1 tablespoon of flour (this helps prevent sinking). Gently fold the raspberries and white chocolate chips into the batter.
1 cup (140 grams) raspberries, ½ cup (90 grams) white chocolate chips
Divide the batter evenly between the 12 muffin cups. Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

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