Description
Delight in these fluffy and moist White Chocolate Raspberry Muffins, bursting with fresh raspberries and creamy white chocolate chips. Perfectly sweet and tender, these muffins make an excellent breakfast treat or a delicious snack any time of the day.
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, for sprinkling (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined to ensure even distribution of leavening agents.
- Combine Wet Ingredients: In another larger bowl, beat the eggs, then add the melted unsalted butter, whole milk, and vanilla extract, mixing thoroughly until the mixture is smooth.
- Incorporate Dry Ingredients: Gradually stir the dry ingredient mixture into the wet ingredients just until everything is combined. Avoid overmixing to keep the muffins tender.
- Fold in Add-ins: Gently fold in the fresh raspberries and white chocolate chips, being careful not to break the berries to maintain their juicy texture.
- Fill Muffin Liners: Spoon the batter into each muffin liner, filling them about two-thirds full. If desired, sprinkle coarse sugar on top for a crunchy sweetness.
- Bake: Bake in the preheated oven for 19-22 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.
Notes
- Use fresh raspberries for the best flavor and texture; frozen raspberries may add extra moisture and alter baking time.
- To avoid overmixing, stir the batter until the flour is just incorporated.
- For a dairy-free version, substitute whole milk with almond or oat milk and butter with a plant-based alternative.
- Muffins are best enjoyed within two days but can be stored in an airtight container at room temperature for up to 3 days or frozen for up to a month.
- Coarse sugar on top adds a pleasant crunch but is optional.
