Soft, fluffy muffins with juicy raspberries and pockets of creamy white chocolate.
These Raspberry White Chocolate Muffins are the perfect blend of tart raspberries and sweet, creamy white chocolate. Ideal for breakfast or a cozy afternoon treat, they're irresistibly soft and filled with bursts of flavor.
Why you'll want it now, The perfect balance of tart raspberries and sweet white chocolate makes these muffins an irresistible treat.
Why this recipe works
The combination of buttermilk and melted butter creates a tender crumb, while the white chocolate adds a rich sweetness that complements the tartness of the raspberries. The muffins are baked at a higher temperature initially to achieve a bakery-style dome.
Equipment
Muffin tin
Paper liners
Mixing bowls
Whisk
Spatula
Cooling rack
How to make it
Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined.
Fold in the raspberries and white chocolate chips, being careful not to overmix.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 5 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and continue baking for 18-20 minutes.
Remove from oven and let cool in the pan for 5 minutes before transferring to a cooling rack.
Enjoy these Raspberry White Chocolate Muffins fresh from the oven or as a sweet treat any time of day. Happy baking!
How you'll know it's ready
The muffins are ready when they are golden brown on top and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the temperature by 25°F and check for readiness a few minutes earlier, as convection ovens can bake more quickly.
Troubleshooting
If muffins are too dense, ensure baking powder is fresh and not expired.
If muffins are too dry, check that the oven temperature is accurate with an oven thermometer.
If muffins spread too much, ensure the batter is not overmixed and the initial high temperature is used to set the structure.
If raspberries sink, toss them in a bit of flour before folding into the batter.
Storage
Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Make ahead
The muffin batter can be prepared and stored in the refrigerator overnight, then baked fresh the next morning.
Variations
Substitute blueberries for raspberries for a different berry flavor.
Add a teaspoon of lemon zest to the batter for a citrusy twist.
Use dark chocolate chips instead of white chocolate for a richer flavor.
Frequently asked questions
Can I use frozen raspberries?
Yes, you can use frozen raspberries. Do not thaw them before adding to the batter to prevent excess moisture.
How do I prevent muffins from sticking to the liners?
Ensure the liners are non-stick or lightly spray them with cooking spray before filling with batter.
Can I make these muffins gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.
What can I use instead of buttermilk?
You can make a buttermilk substitute by mixing 2/3 cup of milk with 2 teaspoons of lemon juice or vinegar and letting it sit for 5 minutes.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
