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White Chocolate Raspberry Muffins Recipe

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Delightfully moist and fluffy white chocolate raspberry muffins bursting with sweet white chocolate chips and fresh raspberries. Perfect for breakfast, brunch, or an afternoon treat, these muffins combine creamy vanilla notes with fruity tartness for a balanced and irresistible flavor.

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 bean paste

Mix-ins and Toppings

  • 6 oz raspberries (approximately 1¼ cups)
  • ⅔ cup white chocolate chips
  • Coarse sugar for topping muffins (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready once your batter is mixed.
  2. Mix Dry Ingredients: In a small bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly combined.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk the eggs, melted and cooled unsalted butter, vanilla bean paste, and whole milk until smooth and well combined.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients bowl. Stir gently just until combined; avoid over-mixing to ensure the muffins remain tender and fluffy.
  5. Fold in Raspberries and White Chocolate Chips: 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 paper liners or grease it lightly. Scoop the batter evenly into the 12 muffin cups. Sprinkle coarse sugar on top if using for a crunchy topping.
  7. 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.
  8. Cool: 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 before serving.

Notes

  • For best texture, do not overmix the batter; a few lumps are fine.
  • Use fresh or frozen raspberries; if using frozen, do not thaw to prevent excess moisture in the batter.
  • Room temperature ingredients help the batter blend smoothly and rise properly.
  • Coarse sugar topping is optional but adds a nice crunchy texture and subtle sweetness.
  • You can substitute white chocolate chips with milk or dark chocolate chips if preferred.

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