October 23, 2024
Review RecipeWhite Chocolate And Raspberry Muffins
Indulge in the perfect blend of sweet white chocolate and juicy raspberries with our white chocolate and raspberry muffins.
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Our delightful white chocolate and raspberry muffins bring together the creaminess of white chocolate and the burst of raspberry goodness in every bite. This is a must-try recipe for all muffin enthusiasts.
White Chocolate And Raspberry Muffins Ingredients
The ingredients in our white chocolate raspberry muffins play unique roles. Pantry staples form the base of these tasty muffins.
White chocolate chips add pops of creamy sweetness, and fresh raspberries give the muffins a fruity burst of flavor.
You’ll need:
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- ½ teaspoon of salt
- 6 tablespoons of unsalted butter, melted and cooled
- ¾ cup of granulated sugar
- 2 large eggs, room temperature
- 1½ teaspoons of vanilla extract
- ½ cup of whole milk
- ½ cup of white chocolate chips
- 1 cup of fresh raspberries
PRO TIP:
I prefer to use fresh organic raspberries for this recipe as I do not like to rinse them before adding them to the batter. The added moisture does not lend to the best results when baking these muffins. Feel free to rinse your raspberries, but I suggest doing so in cold water and patting them dry really well before using them.
Substitutions and Additions
MILK: I prefer whole milk for this easy raspberry muffins recipe because the higher-fat milk lends a richer taste and a softer crumb to the baked muffins.
You can use 2% milk if that is what you keep on hand, but I do not recommend using low or non-fat milk for these white chocolate raspberry muffins.
WHITE CHOCOLATE CHIPS: If you’re not a fan of white chocolate, you can substitute the white chocolate chips with an equal amount of milk chocolate or dark chocolate chips.
This will give the muffins a different flavor profile, but they’ll still be delicious.
FRESH RASPBERRIES: If raspberries aren’t in season or you prefer a different fruit, substitute the fresh raspberries with an equal amount of fresh blueberries, blackberries, or diced strawberries.
Just be sure to toss them in flour as you would with the raspberries to prevent them from sinking to the bottom of the muffins.
ADDITIONS: For extra crunch and nutrition, consider adding nuts or seeds to the batter.
Chopped almonds, walnuts, pecans, or seeds like chia or flax can be folded in with the white chocolate chips and raspberries.
How To Make This White Chocolate And Raspberry Muffins Recipe
Creating these delightful muffins is a breeze. Let’s break down the process step by step:
STEP ONE: Preheat the oven to 375°F. Line a standard muffin pan with 12 paper muffin liners. Set aside.
STEP TWO: Add the all-purpose flour to a medium bowl. Remove one tablespoon of the flour from the bowl and set it aside.
Add the baking powder and salt to the remaining bowl of flour. Whisk to combine.
STEP THREE: Add the melted and cooled unsalted butter and granulated sugar in a separate mixing bowl.
Using a handheld mixer, on medium speed, beat until the butter and sugar are fully combined.
Add the eggs, one at a time, followed by the vanilla extract, and beat again until each addition is fully incorporated and the mixture is smooth.
STEP FOUR: Add half the flour mixture to the bowl of wet ingredients and beat on medium speed just until the flour is incorporated.
Add the whole milk and the remaining half of the flour mixture. Be sure just to beat the batter until each addition is combined.
You may need to scrape the sides and bottom of the bowl with a rubber spatula to ensure that the batter is evenly mixed before adding the white chocolate chips and raspberries.
STEP FIVE: Fold the white chocolate chips into the batter.
STEP SIX: Add the fresh raspberries and the reserved one tablespoon of flour in a separate bowl. Gently toss to coat the raspberries with the flour.
OUR RECIPE DEVELOPER SAYS
Coating the berries in flour helps keep the berries from sinking to the bottom of the batter and helps absorb a little of the excess moisture the fresh berries will release when baked.
STEP SEVEN: Gently fold the flour-coated raspberries into the muffin batter until evenly distributed.
STEP EIGHT: Fill each muffin cup three-quarters full with muffin batter using a large cookie scoop.
Try to make sure that some of the raspberries and white chocolate chips are at the top so that you can see them once baked.
STEP NINE: Bake for 20-22 minutes or until lightly golden and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for ten minutes before transferring them to a wire rack on the counter to cool completely.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your muffins as the suggested baking time approaches.
How To Serve
These delicious raspberry white chocolate muffins are delightful whether served at room temperature or slightly warmed.
Whether you’re enjoying these muffins for breakfast, as a snack, or as a dessert, here are some delightful ways to serve them:
These muffins pair wonderfully with a hot cup of coffee, pumpkin spice latte, or tea.
These white chocolate raspberry muffins make for a perfect snack option along with a Wendy’s Frosty.
Transform these muffins into a decadent dessert by serving them warm with a scoop of vanilla ice cream.
These muffins can also be a sweet addition to a brunch spread. Serve them alongside savory dishes like scrambled eggs, bacon, and toast.
Our lemon blueberry muffins and peach cobbler muffins are two more of our favorite muffin recipes.
MORE MUFFIN RECIPES
Storage
Proper storage of your homemade white chocolate raspberry muffins can ensure they stay fresh and delicious for as long as possible.
MAKE AHEAD: These delicious muffins can be made ahead of time, which makes them a perfect option for busy mornings or when you’re expecting guests.
Once baked, allow the muffins to cool completely on a wire rack. After they’ve cooled, you can store them in an airtight container at room temperature overnight.
If you plan to serve them the next day, there’s no need to refrigerate.
IN THE FRIDGE: If you have leftover muffins or you’ve made a large batch, they can be stored in the refrigerator to extend their freshness.
Place the completely cooled muffins in an airtight container or zip-top bag and store them in the fridge. They will stay fresh for up to one week.
IN THE FREEZER: For longer storage, these muffins freeze beautifully.
Once the muffins have completely cooled, wrap each one individually in plastic wrap and then place them in a zip-top freezer bag. They can be stored in the freezer for up to three months.
Why We Love This Recipe
Reasons to adore our white chocolate raspberry muffins:
DELIGHTFUL FLAVOR COMBINATION: The combination of sweet white chocolate and tangy raspberries creates a tasty blend of flavors.
EASY TO MAKE: The easy preparation and customizable nature of this white chocolate and raspberry muffins recipe make it simple for anyone to make.
Our white chocolate and raspberry muffins recipe is a delightful treat featuring the sweetness of white chocolate paired with the pop of raspberries. Whether enjoyed for breakfast, as a snack, or a dessert, these muffins are sure to become a favorite in your kitchen.
Frequently Asked Questions
Can I use frozen raspberries instead of fresh ones?
You can use frozen raspberries if fresh ones aren’t available. There’s no need to thaw them; just add them to the batter as you would with fresh raspberries.
Can I make this white chocolate raspberry muffin recipe into a loaf or cake instead of muffins?
You can bake this batter in a loaf pan or a round cake pan. You’ll need to adjust the baking time – a loaf usually takes around 50-60 minutes, and a cake around 30-35 minutes. Again, use the toothpick test to check for doneness.
Can I make these muffins in a mini muffin pan?
If so, how does that affect the baking time? Yes, you can make mini muffins with this easy recipe. The baking time will be shorter, usually around 10-15 minutes. Just keep an eye on them and do the toothpick test to check for doneness.
How can I tell when the muffins are done baking?
The muffins are done when they’re lightly golden on top, and a toothpick inserted into the center comes out clean. Be sure not to overbake them, as this can make the muffins dry.
Can I use a different type of chocolate, like milk or dark chocolate?
You can substitute the white chocolate chips with milk or dark chocolate chips if you prefer. The muffins will have a slightly different flavor but will still be delicious.
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White Chocolate And Raspberry Muffins
Indulge in the perfect blend of sweet white chocolate and juicy raspberries with our white chocolate and raspberry muffins.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, melted and cooled
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1½ teaspoons vanilla extract
- ½ cup whole milk
- ½ cup white chocolate chips
- 1 cup fresh raspberries
Instructions
- Preheat oven to 375°F. Line a standard muffin pan with 12 paper liners. Set aside.
- Add the all-purpose flour to a medium bowl. Remove 1 tablespoon of the flour from the bowl and set it aside. To the remaining bowl of flour, add the baking powder and salt. Whisk to combine.
- Add the melted and cooled unsalted butter and granulated sugar in a separate mixing bowl. Using a handheld mixer, on medium speed, beat until the butter and sugar are fully combined. Add the eggs, one at a time, followed by the vanilla extract, and beat again until each addition is fully incorporated and the mixture is smooth.
- Add half the flour mixture to the bowl of wet ingredients and beat on medium speed just until the flour is incorporated, followed by the whole milk and the remaining half of the flour mixture. Be sure just to beat the batter until each addition is combined. You may need to scrape the sides and bottom of the bowl with a rubber spatula to ensure that the batter is evenly mixed before adding the white chocolate chips and raspberries.
- Fold the white chocolate chips into the batter.
- Add the fresh raspberries and the reserved 1 tablespoon of flour in a separate bowl. Gently toss to coat the raspberries with the flour. This helps keep the berries from sinking to the bottom of the batter and helps absorb a little of the excess moisture the fresh berries will release when baked.
- Use a spatula or wooden spoon to gently fold the flour-coated raspberries into the muffin batter.
- Fill each muffin cup ¾ full with batter using a large cookie scoop. Try to make sure that some of the raspberries and white chocolate chips are at the top so that you can see them once baked.
- Bake for 20-22 minutes or until lightly golden and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack on the counter to cool completely.
Notes
- I prefer to use fresh organic raspberries for this recipe as I do not like to rinse them before adding them to the batter. The added moisture does not lend to the best results when baking these muffins. Feel free to rinse your raspberries, but I suggest doing so in cold water and patting them dry really well before using them.
- Coating the berries in flour helps keep the berries from sinking to the bottom of the batter and helps absorb a little of the excess moisture the fresh berries will release when baked.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your muffins as the suggested baking time approaches.
Nutrition
Calories: 240kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 121mg | Potassium: 156mg | Fiber: 1g | Sugar: 18g | Vitamin A: 242IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 1mg
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