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White Chocolate Raspberry Muffins

White Chocolate Raspberry Muffins - featured image
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Fluffy, moist muffins bursting with tart raspberries and sweet white chocolate chips – a perfect treat for any time of day.

Ingredients

Scale
  • 2 c flour (250 grams) fluffed, spooned and leveled
  • ½ tsp salt
  • 2 tsp baking powder
  • ¾ c granulated sugar plus extra 1-2 tsp for berries (optional)
  • 2 eggs at room temperature
  • ½ c unsalted butter melted and cooled
  • ½ c whole milk room temperature
  • 1½ tsp vanilla extract
  • 6 oz raspberries approx. 1 1/4 cups
  • ⅔ c white chocolate chips
  • coarse sugar for topping muffins optional

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Line a 12-cup muffin tin with paper liners.
  3. In a small bowl, whisk together the flour, salt, baking powder, and ¾ cup granulated sugar.
  4. In a separate medium bowl, whisk the eggs, melted and cooled butter, vanilla extract, and milk until well combined.
  5. Add the flour mixture into the wet ingredients.
  6. Stir gently just until the ingredients are combined; do not overmix.
  7. Gently fold the raspberries and white chocolate chips into the batter.
  8. Scoop the batter evenly into the prepared muffin cups.
  9. Sprinkle coarse sugar over the tops of the muffins, if desired.
  10. Bake for 19-22 minutes, or until a toothpick inserted into the center comes out clean.
  11. Cool the muffins in the tin for a few minutes, then transfer to a wire rack to cool completely before serving.

Notes

Ensure all cold ingredients like eggs and milk are at room temperature for a smoother batter.
Do not overmix the batter; a few lumps are fine and will result in tender muffins.
Spoon and level your flour measurement to avoid adding too much, which can make muffins dry.
For best results, use fresh raspberries, but frozen can be used without thawing.
Sprinkle coarse sugar on top before baking for a lovely sparkle and crunch.

Find it online: https://timelesscrumb.com/white-chocolate-raspberry-muffins/