Description
Delight in these moist and fluffy White Chocolate Raspberry Muffins, bursting with sweet white chocolate chips and fresh raspberries. Perfect for breakfast or an indulgent snack, these muffins combine a tender crumb with a luscious white chocolate drizzle to satisfy your sweet tooth.
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
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Combine Wet Ingredients: In a separate bowl, mix melted unsalted butter and granulated sugar until well combined. Beat in eggs one at a time to incorporate air and then add vanilla extract for flavor.
- Create Batter: Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid toughening the muffins.
- Fold in Add-ins: Carefully fold in 1 cup of white chocolate chips and fresh raspberries, taking care not to break the raspberries too much to keep them intact in the batter.
- Fill Muffin Cups and Bake: Divide the batter evenly among the 12 muffin cups. Optionally, sprinkle coarse sugar on top for added crunch. Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Drizzle: Allow muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Melt the remaining 1/2 cup of white chocolate chips and drizzle this melted chocolate over the cooled muffins before serving.
Notes
- For extra texture, add 1/2 cup chopped nuts such as walnuts or pecans to the batter.
- To keep raspberries intact, gently fold them in at the end with minimal stirring.
- Coarse sugar sprinkled on top before baking adds a delightful crunchy texture.
- Ensure not to overmix the batter to maintain light and tender muffins.
- Melt the white chocolate chips using a double boiler or microwave in short intervals, stirring frequently to avoid burning.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
