White Chocolate Raspberry Muffins
If you’re looking for a delicious sweet treat for breakfast, my White Chocolate Raspberry Muffins are a must-try. These muffins combine the creamy sweetness of white chocolate with the tartness of fresh raspberries, creating a perfect balance of flavors. The fluffy, golden muffins are topped with a sprinkle of coarse sugar, adding a delightful crunch to each bite.
The magic of these muffins lies in the contrast between the rich, melty white chocolate chips and the juicy raspberries. The sweetness of the chocolate perfectly complements the tartness of the berries. The coarse sugar on top adds a bit of sparkle and gives the muffins a professional, bakery-quality touch.
A Few Baking Tips for Success
Room Temperature Ingredients: Ensure your eggs and milk are at room temperature before mixing to help the batter come together smoothly.
Gently Fold: Gently fold the raspberries and white chocolate chips into the batter to avoid crushing the berries.
Don’t Overmix: Mix the batter just until the ingredients are combined to avoid dense muffins.
Coarse Sugar Topping: A sprinkle of coarse sugar adds a delightful crunch and a sparkle.
These muffins are versatile enough for any occasion – from a cozy weekend breakfast to a thoughtful homemade gift. The combination of flavors makes them a crowd-pleaser, and the simple yet elegant presentation ensures they’ll be a hit wherever you serve them.
White Chocolate Raspberry Muffins
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, melted and cooled
- 2 large eggs, at room temperature
- ¾ cup milk, at room temperature
- 1 tsp vanilla extract
- 1 cup fresh or frozen raspberries
- ½ cup white chocolate chips
- course sugar, for garnish
Instructions
- Preheat oven to 375°F. Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together melted butter, eggs, milk, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in raspberries and white chocolate chips. To prevent the white chocolate chips from sinking to the bottom, toss them in a tablespoon of flour before adding them to the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full. Sprinkle each muffin with coarse sugar.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy!
