Description
Delight in these moist and flavorful White Chocolate Raspberry Muffins that combine the sweetness of white chocolate chips with the tartness of fresh raspberries. Perfect for breakfast or a tasty snack, these muffins feature a tender crumb, a hint of vanilla, and an optional crunchy nut addition for extra texture.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
Add-ins
- 1.5 cups white chocolate chips, divided
- 1 cup fresh raspberries
- 1/2 cup chopped nuts (optional)
Instructions
- Prepare the Oven and Muffin Tin: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.
- Mix Wet Ingredients: In another bowl, mix the melted unsalted butter with granulated sugar until well combined. Beat in the eggs one at a time, ensuring each is fully incorporated, then add vanilla extract and stir well.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir gently until just combined, being careful not to overmix to keep muffins tender.
- Add White Chocolate and Raspberries: Carefully fold in 1 cup of white chocolate chips and fresh raspberries, taking care not to crush the raspberries to maintain their shape and juiciness.
- Divide and Bake: Evenly spoon the batter into the prepared 12 muffin cups. Optionally, sprinkle coarse sugar on top for a crunchy finish. Bake in the preheated oven for about 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Drizzle: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Meanwhile, melt the remaining 1/2 cup of white chocolate chips and drizzle the melted chocolate over the cooled muffins for a sweet finishing touch.
Notes
- For a nut-free version, simply omit the chopped nuts.
- Be gentle when folding in raspberries to avoid breaking them and turning the batter pink.
- Make sure not to overmix the batter to keep muffins light and fluffy.
- Use fresh raspberries for the best texture and flavor; frozen can be used but may release more moisture.
- The drizzle of white chocolate adds sweetness and visual appeal but can be skipped if preferred.
