In less than ten minutes, you can prepare these easy, sweet, and fluffy baked goods—white chocolate raspberry muffins. Full of creamy white chocolate that melts into the muffins and bursts with fresh raspberries, these muffins are a terrific choice for when you’re yearning something special.
TABLE OF CONTENTS
- These White Chocolate Raspberry Muffins are:
Ingredients:
How to make the best white chocolate raspberry muffins:
It’s always such an easy decision to bake muffins. Scoop, stir, and bake.
Fresh out of the oven, fluffy and toasty, they bake up quickly and are absolutely excellent. While blueberry muffins are delicious, White Chocolate Raspberry Muffins are the perfect muffin to make when you want to do something really adventurous.
Warm muffins make me delighted to sit down; my favorites are strawberry crumble, banana coconut, pumpkin, and blueberry. I don’t think there is a muffin that I wouldn’t eat. How about you?
THESE WHITE CHOCOLATE RASPBERRY MUFFINS ARE:
- Perfectly tangy and sweet. The tangy raspberries balance out the intense sweetness of the white chocolate. The genuine deal is one mouthful that has a little bit of both.
- Soft and supple. A MUST in my opinion for muffins. To achieve the perfect muffin tops that everyone adores, make sure your ingredients are at room temperature, your baking powder is fresh, and you don’t overmix.
- It takes about ten minutes to mix everything together and less than twenty minutes to bake. In thirty you’ll be set.
- They are suitable for freezing. Store in an airtight freezer-safe container and freeze for up to three months. But neither mine nor yours will last that long, I’m sure of it.
INGREDIENTS:
- raspberries: Both fresh and frozen raspberries will work. The benefit of choosing frozen is that they hold together better than fresh, which break up a bit more easily. There’s a chance that frozen raspberries can turn the batter pink—be advised!
milk: My preference is for whole milk. You should be able to create these muffins with white chocolate and raspberries with any other type of milk, even dairy-free milk!
Two large eggs at room temperature and unsalted butter that has melted and cooled
For optimal effects, extract vanilla.
To ensure that the muffins rise, make sure the baking powder is fresh.White chocolate chips: For these muffins, I adore a premium white chocolate. It’s also acceptable to use dairy-free white chocolate chips!
HOW TO MAKE THE BEST WHITE CHOCOLATE RASPBERRY MUFFINS:
Mix the flour, baking powder, sugar, and salt and set aside. Whisk together the egg, butter, milk, and vanilla in a another bowl.
Stir just until mixed after adding the dry ingredients to the wet ones. Avoid stirring too much.
Don’t overmix the raspberries; instead, gently fold in the white chocolate chips. Don’t worry, they will naturally fall apart somewhat. To be honest, I really like the berries to be a little bit torn up. particularly if the raspberries are enormous.
To be safe, line a muffin tray with liners and lightly mist the top with spray oil. I consistently have muffins stuck to the pan when I overfill the muffin cups. To fill twelve muffin cups, equally spoon the white chocolate raspberry muffin batter into each one. If desired, top with coarse sugar.
Extra white chocolate chips could burn a little if you sprinkle them on top. I’m not sure why some people do and others don’t!
Bake at 375°F for 19 to 22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for a few minutes before attempting!
NOTES AND TIPS:
- Before adding the raspberries to the batter, toss them in a teaspoon or two of sugar if they seem a little sour. Let them settle for a few minutes.
- Recently, raspberries have been difficult to find; obviously, the best time to get them is during their peak season, unless you choose to freeze them. In theory, you could substitute blueberries or blackberries for the fruit in these muffins.
- Before measuring your flour, give it a quick swirl to let the air out. After that, level it with a knife after spooning it into the measuring cup.
- Muffins that include components at room temperature have the most fluff. Room temperature ingredients are essential for creating muffins with lots of fluff and rise.Let the eggs and milk sit out to reach room temperature. Allow the butter to cool after cooking it.Muffins that include components at room temperature have the most fluff. Room temperature ingredients are essential for creating muffins with lots of fluff and rise.
RECIPE VARIATIONS:
- You are welcome to substitute another berry. Strawberries, blackberries, or blueberries will also function well. A white chocolate muffin with mixed berries sounds delicious!
Not one white chocolate chip? Use milk, dark, or a combination of the two!
For a unique twist, mix in the zest of one lemon into the batter.
OTHER RECIPES YOU WILL LOVE:
- Chocolate Spinach Muffins
- Almond Flour Banana Muffins
- White Chocolate Almond Banana Bread
- Sweet Potato Morning Glory Muffins
- Pumpkin Chip Banana Bread
