Description
Delight in these moist and fluffy White Chocolate Raspberry Muffins, perfectly balanced with sweet white chocolate chips and juicy raspberries. This quick and easy recipe yields tender, flavorful muffins ideal for breakfast, brunch, or an afternoon treat.
Ingredients
Dry Ingredients
- 2 cups flour (250 grams) (fluffed, spooned, and leveled)
- ½ teaspoon salt
- 2 teaspoons baking powder
- ¾ cup granulated sugar (plus an extra 1-2 teaspoons for berries, optional)
Wet Ingredients
- 2 eggs (at room temperature)
- ½ cup unsalted butter (melted and cooled)
- ½ cup whole milk (room temperature)
- 1½ teaspoons vanilla extract
Mix-ins
- 6 oz raspberries (approximately 1¼ cups)
- ⅔ cup white chocolate chips
Topping (Optional)
- Coarse sugar for sprinkling on top of muffins
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the muffins evenly.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, granulated sugar, baking powder, and salt, ensuring they are evenly combined to provide structure and leavening for the muffins.
- Mix Wet Ingredients: In a separate medium bowl, whisk the eggs, melted and cooled unsalted butter, vanilla extract, and whole milk until smooth and fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients. Stir gently just until combined; avoid overmixing to keep the muffins light and tender.
- Fold in Raspberries and White Chocolate Chips: Carefully fold the fresh raspberries and white chocolate chips into the batter, distributing them evenly without breaking the berries.
- Prepare Muffin Tin: Line a muffin tin with paper liners. Scoop the batter evenly into each muffin cup. If desired, sprinkle the tops with coarse sugar for a sweet, crunchy topping.
- Bake Muffins: Bake in the preheated oven for 19 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Do not overmix the batter to avoid dense muffins; a few lumps are okay.
- Use fresh raspberries for best flavor and texture; frozen raspberries might release excess moisture.
- Muffins are best enjoyed within 2 days but can be frozen for up to 1 month. Reheat gently before serving.
- Coarse sugar on top adds a delightful crunch but can be omitted if desired.
