White Chocolate Raspberry Muffins Recipe

Introduction

White Chocolate Raspberry Muffins combine the tart sweetness of fresh raspberries with the creamy richness of white chocolate. These muffins are tender, flavorful, and perfect for breakfast or a cozy snack.

Ingredients

• 2 cups flour (250 grams), fluffed, spooned, and leveled
• ½ teaspoon salt
• 2 teaspoons baking powder
• ¾ cup granulated sugar (plus extra 1-2 teaspoons for berries, optional)
• 2 eggs, at room temperature
• ½ cup unsalted butter, melted and cooled
• ½ cup whole milk, room temperature
• 1½ teaspoons vanilla extract
• 6 ounces raspberries (approximately 1¼ cups)
• ⅔ cup white chocolate chips
• Coarse sugar for topping muffins (optional)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a small bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a separate medium bowl, whisk the eggs, melted butter, vanilla extract, and milk until combined.
3. Step 3: Add the dry ingredients into the wet ingredients and stir gently until just combined. Avoid over-mixing to keep the muffins tender.
4. Step 4: Carefully fold in the raspberries and white chocolate chips to distribute them evenly throughout the batter.
5. Step 5: Line a muffin tin with paper cups and scoop the batter evenly into each cup. If desired, sprinkle coarse sugar on top for a crunchy finish.
6. Step 6: Bake for 19-22 minutes or until a toothpick inserted into the center comes out clean. Allow muffins to cool before serving.

Tips & Variations

• To prevent raspberries from sinking, gently toss them with a teaspoon of flour before folding into the batter.
• Try substituting white chocolate chips with dark chocolate for a different flavor profile.
• For extra moisture, add a tablespoon of sour cream or yogurt to the wet ingredients.
• Use frozen raspberries if fresh are not available, but do not thaw them before adding to the batter.

Storage

Store these muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 3 months. Reheat muffins gently in the microwave or toaster oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries without thawing to avoid excess moisture in the batter. Fold them in gently to prevent breaking.

How do I know when the muffins are done baking?

The muffins are ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Avoid opening the oven frequently to keep an even temperature.

White Chocolate Raspberry Muffins Recipe

Print Recipe

★★★★★

4.7 from 403 reviews

Delight in these tender and moist White Chocolate Raspberry Muffins, featuring the perfect balance of sweet white chocolate chips and fresh, tangy raspberries. A simple yet irresistible treat ideal for breakfast, brunch, or a sweet snack.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Baked Goods
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups flour (250 grams), fluffed, spooned, and leveled
• ½ teaspoon salt
• 2 teaspoons baking powder
• ¾ cup granulated sugar (plus extra 1–2 teaspoons for berries, optional)

Wet Ingredients

• 2 eggs, at room temperature
• ½ cup unsalted butter, melted and cooled
• ½ cup whole milk, room temperature
• 1½ teaspoons vanilla extract

Add-ins

• 6 ounces raspberries (approximately 1¼ cups)
• ⅔ cup white chocolate chips

Topping (Optional)

• Coarse sugar for topping muffins

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking muffins evenly.
2. Mix Dry Ingredients: In a small bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined to distribute the leavening agents and seasonings uniformly.
3. Combine Wet Ingredients: In a separate medium-sized bowl, whisk the eggs, melted and cooled butter, vanilla extract, and whole milk until smooth and integrated.
4. Mix Batter: Gradually add the dry ingredients into the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the muffins tender and fluffy.
5. Fold in Add-ins: Carefully fold in the raspberries and white chocolate chips, distributing them evenly throughout the batter without crushing the berries.
6. Prepare Muffin Tin: Line a muffin tin with paper liners or grease the cups. Then, scoop the batter evenly into the muffin cups, filling them about two-thirds full. Sprinkle the tops with coarse sugar if desired for added texture and sweetness.
7. Bake Muffins: Place the muffin tin in the preheated oven and bake for 19 to 22 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
8. Cool: Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents sogginess and helps maintain their perfect texture.

Notes

• For best results, use fresh raspberries to maintain the integrity of the berries in the muffins.
• Do not overmix the batter; overmixing can result in tough muffins due to gluten development.
• Allow all wet ingredients to come to room temperature for better mixing and consistency.
• Coarse sugar topping is optional but adds a pleasant crunch and sparkle to the muffins.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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