White Chocolate Raspberry Muffins
Buttery, tender white chocolate raspberry muffins loaded with juicy raspberries and creamy white chocolate. Fluffy centers, golden tops, and just a hint of crunch from coarse sugar. Bakery-style and irresistibly delicious.
12
muffins
Ingredients
Dry Ingredients
- 2 cups (250 g) all-purpose flour spooned and leveled
- 2 tsp (8 g) baking powder
- 1/4 tsp (1.5 g) salt
- 3/4 cup (150 g) granulated sugar
Wet Ingredients
- 2 large eggs room temperature
- 1/2 cup (113 g) unsalted butter melted and cooled
- 3/4 cup (180 ml) milk 2% or whole, room temperature
- 2 tsp (10 ml) vanilla extract
Mix-Ins
- 1 cup (125 g) raspberries fresh or frozen (do not thaw if frozen)
- 3/4 cup (120 g) white chocolate chips
- coarse sugar for sprinkling on top, optional
Equipment
- Muffin tin
- Mixing bowls
- Rubber spatula
- Whisk
Instructions
- Preheat the oven to 425°F (220°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together flour, baking powder, salt, and sugar until well combined.
- In another bowl, whisk the eggs until smooth. Whisk in melted (cooled) butter, milk, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. Do not overmix.
- Gently fold in raspberries and white chocolate chips. If using frozen raspberries, add them straight from the freezer.
- Divide batter evenly among 12 muffin cups, filling all the way to the top. Sprinkle with coarse sugar if desired.
- Bake at 425°F (220°C) for 5 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for 15–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy warm or at room temperature.
Notes
For best results, use room temperature eggs and milk. Do not overmix or your muffins may be dense. If using frozen raspberries, do not thaw before adding to batter. To store, keep in an airtight container at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 2 months.
Nutrition
Calories: 245kcal | Carbohydrates: 33g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 90mg | Potassium: 57mg | Fiber: 1g | Sugar: 18g | Vitamin A: 245IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 1mg