Description
These White Chocolate Raspberry Muffins are light, fluffy, and bursting with fresh raspberries and sweet white chocolate chips. Perfectly balanced sweetness and a tender crumb make them an irresistible baked treat to whip up quickly for breakfast or dessert.
Ingredients
Dry Ingredients
- 2 cups flour (250 grams), fluffed, spooned and leveled
- ½ tsp salt
- 2 tsp baking powder
- ¾ cup granulated sugar, plus extra 1-2 tsp for berries (optional)
Wet Ingredients
- 2 eggs, at room temperature
- ½ cup unsalted butter, melted and cooled
- ½ cup whole milk, room temperature
- 1½ tsp vanilla extract
Add-ins
- 6 oz raspberries (approx. 1 1/4 cups)
- ⅔ cup white chocolate chips
- Coarse sugar for topping muffins (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the muffins evenly.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk the eggs, melted and cooled butter, vanilla extract, and whole milk thoroughly.
- Combine Mixtures: Slowly add the dry ingredients to the wet ingredients and stir just until combined. Avoid overmixing to keep the muffins tender and fluffy.
- Fold in Add-ins: Gently fold the fresh raspberries and white chocolate chips into the batter to distribute them evenly without breaking the raspberries.
- Scoop Batter: Line a muffin tin with muffin cups and evenly scoop the batter into each cup. Optionally, sprinkle coarse sugar on top of each muffin for an added crunch and sweetness.
- Bake: Bake in the preheated oven for 19-22 minutes or until a toothpick inserted into the center comes out clean, indicating the muffins are fully baked.
- Cool & Serve: Let the muffins cool in the pan for a few minutes before transferring to a wire rack. Serve once cooled to enjoy the perfect texture and flavors.
Notes
- For best results, ensure eggs and milk are at room temperature to help with proper mixing and rise.
- Be careful not to overmix the batter to prevent dense muffins.
- Fresh raspberries work best, but frozen can be used if thawed and drained well.
- Coarse sugar topping adds a nice crunch but is optional.
- Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
