Raspberry and White Chocolate Muffins
User Reviews
5
Raspberry and White Chocolate Muffins
Description
Raspberry and White Chocolate Muffins blend fresh or frozen raspberries with creamy white chocolate chips folded gently into a buttery, buttermilk-based batter. The mixture is spooned into a muffin tin and baked until set with a slightly crisp top, enhanced by a coarse sugar sprinkle if desired. The result is a moist muffin with sweet and tart flavors balanced by the vanilla and melted butter. The raspberries add bursts of juiciness while white chocolate provides a creamy sweetness. These muffins hold shape well and offer a pleasant texture contrast between crumb and crunchy topping. Ideal for a weekend breakfast or afternoon treat, they pair nicely with coffee or tea.
The batter should be folded carefully to avoid overmixing, which can make the muffins dense and cause the berry juices to bleed into the batter. Using raspberries dusted lightly with flour helps them stay distributed through the muffins rather than sinking. Baking until a toothpick emerges mostly clean ensures they are fully cooked yet still moist inside.
Serve these muffins fresh and slightly warm to best enjoy the melted white chocolate and tender crumb. Leftovers can be stored in an airtight container for a few days without losing texture or flavor significantly.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large egg room temperature
- 1 cup buttermilk room temperature
- 1/2 cup butter melted and cool slightly, unsalted
- 1 1/2 teaspoons vanilla extract
- 1 cup raspberries fresh or frozen
- 1 cup white chocolate chips
- sugar for garnish, coarse
Instructions
- Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with cupcake liners, or spray with cooking spray and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Use a rubber spatula to make a well in the center of the mixture.
- In a separate bowl, whisk together the eggs, buttermilk, cooled melted butter and vanilla extract. Pour the combined liquids into the flour mixture and fold until just combined.
- Gently fold in the raspberries and white chocolate chips, reserving a few for the tops of the muffins, if you'd like. (You can dust the raspberries with flour before adding to the batter to prevent them from sinking to the bottom of the muffins.)
- Divide the batter evenly into the prepared muffin pan, about 3/4 of the way full. Sprinkle the tops with coarse sugar, if desired.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with only a few moist crumbs attached. Cool in the pans for 5 minutes, then remove to a cooling rack to cool completely.
Notes
- Avoid overmixing the batter to keep muffins light and prevent the raspberries from bleeding color excessively.
- Dust raspberries lightly with flour before folding into batter to help them stay evenly distributed.
- Optionally garnish muffin tops with coarse sugar or reserved raspberries and white chocolate chips for added texture and appearance.
- Store leftovers in an airtight container for up to 3 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 57mg | 19% |
| Sodium | 146mg | 6% |
| Potassium | 189mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 322IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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