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Raspberry White Chocolate Muffins

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Raspberry White Chocolate Muffins are soft, fluffy, and bursting with juicy raspberries and creamy white chocolate. These bakery-style muffins are perfect for breakfast, brunch, afternoon tea, or dessert with a delicious balance of sweet and tart flavors.

Ingredients

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Granulated sugar
  • Brown sugar
  • Eggs
  • Vegetable oil or melted butter
  • Buttermilk or whole milk
  • Vanilla extract
  • Fresh or frozen raspberries
  • White chocolate chips or chopped white chocolate

Instructions

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, and brown sugar.
  3. In another bowl, whisk together the eggs, vegetable oil or melted butter, buttermilk, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  5. Carefully fold in the raspberries and white chocolate, taking care not to overmix.
  6. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
  7. Sprinkle a few extra raspberries and white chocolate chips on top if desired.
  8. Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use frozen raspberries directly from the freezer to help them hold their shape.
  • Toss raspberries lightly with flour before folding them into the batter to help prevent sinking.
  • Buttermilk creates a softer texture, but whole milk or a homemade buttermilk substitute also works.
  • Add lemon zest, mixed berries, chopped macadamia nuts, or coarse sugar for delicious variations.
  • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
  • Freeze for up to 3 months and thaw at room temperature or warm in the microwave for 15–20 seconds before serving.

Nutrition

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