White Chocolate Raspberry Muffins
Bright, tender muffins bursting with sweet white chocolate and tart raspberry flavor, perfect for a weekend brunch or a potluck dessert.
Ingredients
For the Muffins
- 2 cups all-purpose flour Can substitute half with whole wheat pastry flour for heartier muffins.
- ½ teaspoon salt
- 2 teaspoons baking powder
- ¾ cup granulated sugar Can reduce to ½ cup for lower sweetness.
- 2 large eggs Use room temperature for better mixing.
- ½ cup unsalted butter, melted and cooled Can substitute equal oil for different crumb.
- ½ cup whole milk, room temperature 2% milk can be used in a pinch.
- 1½ teaspoons vanilla extract
Add-ins
- 6 ounces raspberries Approximately 1 1/4 cups. Fresh is best; can use frozen with care.
- ⅔ cup white chocolate chips Reduce to ½ cup for less sweetness if desired.
To Finish (optional)
- to taste coarse sugar For topping.
Instructions
Preparation
- Preheat the oven to 375°F. Line a standard muffin tin with paper liners or grease the cups well.
- In a small bowl, whisk together the flour, sugar, baking powder, and salt until even.
- In another bowl, whisk the eggs. Add melted butter, whole milk, and vanilla extract. Mix until blended.
- Pour wet ingredients into dry ingredients and stir gently until just combined.
- Fold in raspberries and white chocolate chips carefully.
- Scoop batter into the prepared muffin cups and sprinkle with coarse sugar if desired.
Baking
- Bake for 19–22 minutes, or until a toothpick comes out clean. Let cool for 5 minutes before transferring to wire rack.
Notes
For best results, use room-temperature ingredients and do not overmix. Muffins can also be made ahead and refrigerated before baking.