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These White Chocolate Raspberry Muffins are a simple, sweet and fluffy baked good that you can whip up in under ten minutes. Bursting with fresh raspberries and rich white chocolate that melts into the muffins--a great option when you are craving something extraordinary!
Muffins are always such a no brainer when it comes to baking. Stir, scoop and bake.
They bake up quickly and are ever so perfect fresh, fluffy and warm from the oven. Blueberry muffins are great, but White Chocolate Raspberry Muffins are the muffins for when you are feeling like something really wild.
I am always happy to sit down with a warm muffin; strawberry crumble, banana coconut, pumpkin, blueberry--I don't really think there is a muffin I would ever turn down. What about you?
These Muffins are:
- Just the right sweet and tart. White chocolate is super sweet so the tart raspberries round it all out.
- Fluffy and moist. A MUST for muffins in my book.
- Easy to whip up: 10 minutes to stir it all together and baked in just under 20 minutes. You will be all set in 30!
Ingredients:
- Frozen or fresh raspberries: You can use fresh or frozen raspberries. Fresh break up a bit more easily so the bonus of using frozen is that they hold together. Frozen raspberries will sometimes stain the batter pink--fair warning!
- Milk: Whole milk is what I prefer. If you want to make these raspberry and white chocolate muffins with another milk, or a dairy free milk, you should be ok!
- White chocolate chips: I love a high quality white chocolate in these muffins. If you want a dairy free white chocolate chips, that will work as well!
How to make these:
Whisk together the flour, salt, baking powder and sugar to combine. In a separate bowl whisk the egg, oil, vanilla and milk to combine. (steps 1-3)
Mix the dry ingredients in with the wet and stir just until combined. Don't over stir. (step4)
Gently fold in the raspberries and white chocolate chips so as not to break the berries up too much. They will naturally break apart some, so don't worry. You I actually prefer the berries to be broken up a bit. Especially if the raspberries are giant. (steps 5-6)
Line a muffin pan with liners and spritz the top with spray oil just to be safe. When I over fill the muffin cups, I always get muffin stuck to the pan. Scoop the white chocolate raspberry muffin batter into the cups evenly to fill twelve muffins.
Bake for about 18-20 minutes or until a toothpick comes up clean. Cool for several minutes before diving in!
Notes and Tips:
- If your raspberries are a tad sour, toss them in about a tablespoon of sugar and let them sit for a few minutes before adding them into the batter.
- Raspberries have been hard to find lately--obviously when they are in season is the best time to get them, unless you go the frozen route. You technically could opt for blackberries or even blueberries in these muffins instead.
- When measuring your flour, stir it up to aerate it before measuring it. Then spoon it into the measuring cup and then level with a knife.
- If your muffins sink in after baking, you may not have enough flour or your baking powder may not be fresh. Check on both!
- Spraying your muffin liners lightly with oil can help keep the muffins from sticking to the liners when removing.
Other recipes you will love:
- Chocolate Spinach Muffins
- White Chocolate Almond Banana Bread
- Orange Cream Whole Wheat Muffins
- Sweet Potato Morning Glory Muffins
- Pumpkin Chip Banana Bread
White Chocolate Raspberry Muffins
Ingredients
- 1 ½ c flour
- ⅔ c sugar plus extra T for berries (optional)
- ½ tsp salt
- 2 tsp baking powder
- 1 egg large
- ⅓ c oil I use canola
- ½ c milk
- 2 tsp vanilla
- 1 c raspberries
- ⅔ c white chocolate chips
Instructions
- Preheat oven to 350°F.
- In a small bowl, whisk together the flour, sugar, baking powder and salt. In a separate, medium bowl, whisk the egg, oil, vanilla and milk. Add the flour mixture into the wet ingredients and stir just until combined. Don't over stir here.
- Gently fold the raspberries and white chocolate chips into the batter to combine. Scoop into lined muffin pan lightly sprayed with oil to help keep tops from sticking to the pan.
- Bake for 18-20 minutes or until a toothpick comes up clean. Cool before serving. Store sealed at room temperature for about 4-5 days or in the refrigerator for one week.
Notes
- If your raspberries are a tad sour, toss them in about a tablespoon of sugar and let them sit for a few minutes before adding them into the batter.
- Raspberries have been hard to find lately--obviously when they are in season is the best time to get them, unless you go the frozen route. You technically could opt for blackberries or even blueberries in these muffins instead.
- When measuring your flour, stir it up to aerate it before measuring it. Then spoon it into the measuring cup and then level with a knife.
- If your muffins sink in after baking, you may not have enough flour or your baking powder may not be fresh. Check on both!
- Spraying your muffin liners lightly with oil can help keep the muffins from sticking to the liners when removing.
Nutrition
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How much milk? It’s not in the recipe
1/2 cup. Fixing now!! Thanks!