White Chocolate Raspberry Muffins
User Reviews
5
White Chocolate Raspberry Muffins
Description
White Chocolate Raspberry Muffins start with a batter composed of egg, vanilla extract, melted salted butter, whole milk, and lemon zest which imparts brightness. The dry ingredients include all-purpose flour, sugar, baking powder, and salt. These are gently folded together with white chocolate chips and fresh raspberries to keep lumps and fruit breakage minimal, resulting in a tender crumb.
The muffins are baked at a high temperature (400°F) to help them rise well and develop a lightly browned top. Before baking, coarse sugar is sprinkled for a crunchy texture contrast. Once cooled, the muffins are finished by drizzling melted white chocolate over the tops, integrating additional creamy sweetness and elegance.
These muffins can be served as breakfast or snacks where the combination of tart raspberries and sweet white chocolate creates a balanced flavor. They have a moist texture, complemented by the crunchy sugar topping and an extra decadent drizzle.
Notes emphasize gentle folding to avoid tough muffins, suggest variations in extracts, and encourage allowing muffins to cool fully before adding white chocolate drizzle to prevent melting.
Ingredients
- 1 large egg
- 1 tsp vanilla extract pure
- 3 TB butter melted, salted
- 1 cup milk whole
- 1 lemon of one lemon, zest
- 2 cups all-purpose flour
- ¼ cups granulated sugar
- 1 TB baking powder
- ½ tsp table salt
- 1 cup white chocolate chips
- 1 ½ cups raspberries fresh
- sugar for sprinkling, coarse
- ½ cup white chocolate chips melted for drizzling
Instructions
- Preheat oven to 400F with rack on lower middle position. Line a 12-cup muffin pan with liners.
- In a bowl, whisk together the egg, vanilla, butter, milk, and lemon zest until incorporated.
- In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
- Using a rubber spatula, gently fold together the wet and dry ingredients just until combined. A few little streaks of flour is fine.
- Gently fold in the white chocolate chips and raspberries. If some berries break apart, it is fine.
- Divide batter evenly between the lined muffin cups. Sprinkle tops with coarse sugar as desired.
- Bake for 19-20 minutes or until a toothpick comes out mostly clean. A few tender crumbs attached is good.
- Let muffins cool completely to room temp.
- Melt 1/2 cup white chocolate chips in microwave at 30-second intervals until smooth and creamy. Drizzle over tops of cooled muffins and serve.
Notes
- Fold wet and dry ingredients gently to avoid overmixing, which can make muffins dense.
- Handle raspberries carefully when mixing to prevent them from breaking and bleeding into the batter.
- Sprinkle coarse sugar on muffin tops before baking for a crunchy, bakery-style crust.
- Allow muffins to cool fully before drizzling melted white chocolate to maintain design and texture.
- Using almond extract or a combination of vanilla and almond extracts can enhance flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 254mg | 11% |
| Potassium | 142mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 133IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 137mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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