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White Chocolate Raspberry Muffins Recipe

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3.9 from 2 reviews

Delight in these moist and flavorful White Chocolate Raspberry Muffins, packed with juicy raspberries and creamy white chocolate chips. Perfect for breakfast, brunch, or a sweet snack, these muffins offer a perfect balance of tart and sweet with a tender crumb and a lightly crunchy top.

Ingredients

Dry Ingredients

  • 2 cups all-purpose 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

  • Coarse sugar for topping muffins (optional)

Instructions

  1. Preheat Oven: Begin by preheating your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the muffins evenly.
  2. Mix Dry Ingredients: In a small bowl, whisk together the flour, sugar, baking powder, and salt. This helps evenly distribute the leavening agents and salt for balanced flavor and rise.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk the eggs, melted and cooled butter, vanilla extract, and whole milk. Make sure the ingredients are at room temperature to prevent curdling and ensure smooth batter.
  4. Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients and stir gently just until combined. Avoid overmixing to keep the muffins tender and prevent toughness.
  5. Fold in Add-ins: Carefully fold the fresh raspberries and white chocolate chips into the batter to distribute evenly without breaking the berries.
  6. Prepare Muffin Tin: Line a muffin tin with muffin liners and evenly scoop the batter into each cup. Optionally, sprinkle some coarse sugar on top of each muffin for a crunchy, sweet topping.
  7. Bake: Place the muffin tin in the preheated oven and bake for 19 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature for the best taste and texture.

Notes

  • For best texture, avoid overmixing the batter to prevent dense muffins.
  • If raspberries are very juicy, toss them with a teaspoon of flour before folding to reduce bleeding color into the batter.
  • Room temperature eggs and milk help achieve a smoother batter and better rise.
  • Coarse sugar topping is optional but adds a nice crunch and sparkle to the muffins.
  • Muffins can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.

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