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White Chocolate Raspberry Muffins Recipe

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★★★★★

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.

Ingredients

Scale

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.

Keywords: white chocolate raspberry muffins, raspberry muffins, white chocolate chip muffins, breakfast muffins, easy muffin recipe, baked goods, vegetarian muffins

Find it online: https://ricoloranz.com/white-chocolate-raspberry-muffins-recipe/