Ruby red raspberries, mellow white chocolate, a hint of almond, and a buttery streusel crumb make these totally top-shelf. If you want to get bakery-fancy, give these a dusting of confectioner’s sugar when they’re completely cooled.
4 oz. (1 stick) butter, at room temp
1/2 cup granulated sugar
1 large egg
1/2 cup sour cream or Greek-style yogurt
1/2 cup milk
1 1/2 tsp. almond extract
1/2 tsp. vanilla extract
2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup fresh or frozen raspberries
1/4 cup white chocolate chips, roughly chopped
1/2 cup all-purpose flour
1/2 cup oats
3 tbsp. granulated sugar
3 tbsp. brown sugar
1/2 tsp. ground cinnamon
3 oz. (6 tbsp.) cold butter
Combine all ingredients in mixing bowl and use pastry blender to cut in butter till crumbly. Set aside.
Preheat oven to 375 F.
Beat together butter and sugar until light and fluffy; add egg and continue beating. Combine milk, sour cream, and extracts in a small bowl. In another bowl, combine dry ingredients.
Add dry ingredients to butter mixture alternating with wet ingredients until just combined.
Gently fold in raspberries and white chocolate chips.
Spray 12 standard or 6 jumbo muffin cups with nonstick pan spray. Divide batter among muffin cups, top with three quarters of the streusel. Use a butter knife to swirl streusel into muffin batter, sprinkle with remaining streusel.
Bake muffins for 18 to 20 minutes, or until muffins are golden and a toothpick inserted in center emerges without crumbs clinging to it. Let cool in pan on rack for 10 minutes; carefully remove muffins from pan and let cool completely on rack. Store leftover muffins in refrigerator.