Description
These White Chocolate Raspberry Muffins combine the sweetness of creamy white chocolate chips with the tart freshness of raspberries, baked to golden perfection. Ideal for a delightful breakfast or a sweet snack, these moist muffins are easy to prepare and bursting with flavor.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2 eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk
- 1 1/2 teaspoons vanilla extract
Add-ins
- 6 oz fresh raspberries
- 2/3 cup white chocolate chips
- Coarse sugar (optional, for topping)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prevent sticking.
- Combine Dry Ingredients: In a small bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, beat the eggs, then add melted unsalted butter, whole milk, and vanilla extract, stirring until fully combined.
- Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing and creating tough muffins.
- Add Raspberries and White Chocolate: Gently fold in the fresh raspberries and white chocolate chips carefully, ensuring the raspberries remain mostly intact and evenly distributed throughout the batter.
- Fill Muffin Liners: Spoon the batter into the prepared muffin liners, filling each about two-thirds full to allow room for rising. Optionally, sprinkle coarse sugar on top for a sweet crunchy finish.
- Bake: Place the muffin tin in the preheated oven and bake for 19-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Remove muffins from the oven and allow them to cool in the pan for several minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature for the best flavor experience.
Notes
- Do not overmix the batter to keep muffins tender and light.
- Fresh raspberries are preferred for juiciness, but frozen can be used if thawed and drained.
- Coarse sugar topping adds a delightful crunch and sparkle but is optional.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- To prevent white chocolate chips from sinking, toss them lightly with flour before folding into the batter.
