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Raspberry and White Chocolate Muffins Recipe

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4.3 from 50 reviews

  • Author: Amina
  • Total Time: 35 minutes
  • Yield: 12 regular muffins or 6 jumbo muffins
  • Diet: Vegetarian

Description

Delight in these moist and fluffy Raspberry and White Chocolate Muffins, bursting with fresh raspberries and creamy white chocolate chips. Perfect for breakfast, brunch, or a sweet snack, these muffins combine the tartness of raspberries with the sweetness of white chocolate for a balanced and irresistible treat.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅔ cup granulated sugar

Wet Ingredients

  • 6 tablespoons unsalted butter, melted and cooled
  • 1 cup buttermilk (or buttermilk substitute: 1 cup regular milk plus 1 tablespoon lemon juice or white vinegar)
  • 1 large egg
  • 1 teaspoon vanilla extract (or vanilla paste)

Add-ins

  • ½ cup white chocolate chips
  • 1½ cups raspberries (fresh or frozen, do not thaw if using frozen)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease and flour a 12-cup regular muffin pan or a 6-cup jumbo muffin pan, or line with baking liners. Set aside.
  2. Sift Dry Ingredients: Using a mesh strainer over a large bowl, sift together the all-purpose flour, baking powder, baking soda, sugar, and salt. This ensures even distribution of leavening agents and removes lumps.
  3. Blend Wet Ingredients: In a blender, combine the melted and cooled butter, buttermilk, egg, and vanilla extract. Blend on low for about 30 seconds until well combined. Alternatively, whisk these ingredients together in a medium bowl using a hand mixer or by hand until smooth.
  4. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix as the batter will be thick; overmixing can make the muffins tough.
  5. Fold in White Chocolate Chips: Gently fold the white chocolate chips into the batter to evenly distribute without breaking them.
  6. Fold in Raspberries: Carefully fold in the raspberries, being gentle to avoid crushing them and turning the batter pink.
  7. Fill Muffin Pan: Spoon the batter evenly into the prepared muffin pan, filling each cup almost to the top for regular muffins, or as desired for jumbo muffins.
  8. Bake: Bake in the preheated oven. For regular-size muffins, bake for 20-30 minutes; for jumbo muffins, bake for 35-45 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean when done.
  9. Cool: Remove the muffin pan from the oven and place on a wire rack. Allow the muffins to cool completely before removing them from the pan to prevent breaking.

Notes

  • You can substitute frozen raspberries for fresh; do not thaw before adding to batter to prevent excess moisture.
  • Buttermilk substitute: Mix 1 cup of regular milk with 1 tablespoon lemon juice or white vinegar and let sit for 5 minutes.
  • Do not overmix the batter to keep muffins tender and fluffy.
  • Ensure butter is melted and cooled to avoid cooking the egg when blending.
  • Use muffin liners for easier cleanup and removal.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

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