I promised these in my Sourdough Discard Raspberry White Chocolate Loaf Cake! These Sourdough Raspberry White Chocolate Muffins are the fast version of that cake: oil instead of butter, no creaming, no cooling before you glaze anything, just fresh raspberries and melty white chocolate chips folded through a lightly tangy sourdough discard crumb. If you've got a jar of discard going spare and raspberries piling up faster than you can eat them, this is the one to make from scratch tonight, not the weekend project.
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Recipe Highlights
TASTE: Tangy sourdough crumb, sweet melty white chocolate, sharp bursts of juicy raspberries in every bite
EASE: One bowl for wet ingredients, one for dry, batter to oven in 15 minutes
TOP TIP: Toss the raspberries and chips in flour, or they'll sink straight to the bottom of the tin
SEB'S RATING: Yummy! Especially when you get a whole raspberry in a bite!
Love the flavour combination in this recipe? Try our Sourdough Raspberry White Chocolate Scones next!
Ingredient Notes
Find the full ingredient list and quantities in the recipe card below, but a few things are worth flagging first.
- Sourdough discard: unfed, 100% hydration discard works fine here, no need to feed it or wait for it to bubble up first. It isn't doing any leavening (baking powder and bicarbonate of soda handle that), it's there for tang and a more tender crumb. More on what discard actually is in our Sourdough Discard 101.
- Fresh raspberries: fresh is the move. Raspberries that have been frozen for storage and thawed release too much liquid into this batter, and you end up with streaky purple muffins and a gummy patch at the bottom.
- The flour toss: a tablespoon of flour tossed over the raspberries and white chocolate chips before folding them in gives the batter something to grip, instead of letting everything drop to the bottom of the liners.
- White chocolate chips: proper baking chips, not chunks meant for melting into a sauce. They need to hold some shape in the oven while still going melty round the edges.
- Oil, not butter: vegetable or sunflower oil keeps these muffins moist for days without any creaming or softening to wait for. Melted butter or melted coconut oil both work as a swap, weight for weight, just cool it before whisking it in.
Tips for Success
🥄 Don't overmix. Fold the wet ingredients into the dry just until no streaks of flour remain, then fold the fruit in with a handful of strokes, no more. Overmixing here is what turns a light muffin into a dense, gummy one, and it's what streaks the batter purple instead of leaving distinct pockets of raspberry.
🧁 Fill the liners about ¾ full. This recipe is written for a proper 12-hole muffin tin with a good domed top, not a batch that overflows everywhere.
👀 Know your doneness cue. A skewer or cocktail stick (a toothpick, if that's your word for it) should come out with a few moist crumbs clinging to it, not wet batter, but not bone dry either, or you've overbaked them and the crumb will taste dry the next day.
⏱️ There's no rise-and-wait step, and that's the point. This is a quick bread situation, not a bread-bread one. Baking powder and bicarbonate of soda do the lifting, so the discard goes in cold, straight from the jar, no float test or bulk rise required.
Turn these muffins into cupcakes by adding some delicious icing - or simply follow our Raspberry White Chocolate Sourdough Cupcakes recipe. We also have the same flavour combination in sourdough cookies (and oh my, they're delicious) - just try our Sourdough White Chocolate Raspberry Cookies.
Storage & Make-Ahead
Once fully cool, these keep in an airtight container at room temperature for 2 days, or in the fridge for up to 5. Baked muffins freeze well too: wrap them individually and freeze for up to 2 months, then thaw at room temperature or give them 20 seconds in the microwave.
I haven't tested chilling this exact batter overnight, so I won't promise it, but if you want to get ahead, mix the dry and wet ingredients separately, cover both, and keep them in the fridge. Combine and fold in the fruit just before baking.
Combining everything ahead of time risks the baking powder losing some of its lift by the time it hits the oven.
More Sourdough Muffins To Try Next Time
For more, head to our full sourdough discard recipe collection. And make sure to try these sourdough muffins below - they are delicious!
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Sourdough Raspberry White Chocolate Muffins
Equipment
- Cupcake liners
- Handheld Electric Mixer or a balloon whisk
- Rubber Spatula
- Kitchen scale
- Wire cooling rack
Ingredients
- 190 g (1½ cups) plain flour (all-purpose flour)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda bicarbonate of soda
- ½ teaspoon salt
- 120 g (1 cup) granulated sugar
- 100 g (½ cup) sourdough discard (100% hydration)
- 120 g (½ cup) vegetable or sunflower oil
- 110 g (½ cup) milk
- 2 eggs large
- 1½ teaspoons vanilla extract or vanilla bean paste
- 150 g (1 cup) raspberries
- 100 g (⅔ cup) white chocolate chips
- 1 tablespoon plain flour, for tossing the berries and chips
Instructions
- Preheat the oven to 200°C (400°F), Line a 12-hole muffin tin with muffin liners or grease the tin well.
- Whisk together the flour, baking powder, baking soda and salt in a large bowl.
- In a separate bowl, whisk the sugar, sourdough discard, milk, eggs and vanilla until smooth.
- Drizzle in the oil, whisking until fully combined.
- Fold the wet ingredients into the dry, just until no dry flour remains.
- Toss the raspberries and white chocolate chips in the tablespoon of flour, then fold in gently and briefly, overmixing at this stage is what causes dense muffins and streaky purple batter.
- Divide between the liners, filling each about ¾ full.
- Bake for 18-22 minutes, until a cocktail stick comes out clean or with a few moist crumbs (not wet batter).
- Cool in the tin for 5 minutes, then move to a wire rack and cool completely or enjoy slightly warm whilst the chocolate chips are still molten.
Nutrition
Amy Dong says
I finally baked these, and they exceeded my expectations. The sourdough added such a lovely depth of flavor!
Ieva Greber says
Thanks, Amy — glad they were worth the wait! That extra depth from the sourdough is such a nice bonus in a muffin, isn't it?