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- 2 cups all-purpose flour - 1/2 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon sea salt - 1/2 cup unsalted butter - 1 cup whole milk - 2 large eggs - 1 teaspoon pure vanilla extract - 1 cup fresh (or thawed) raspberries - 1 cup white chocolate chips I love using simple ingredients to create something special. Each item plays a key role. The flour gives structure. Sugar adds sweetness. Baking powder helps the muffins rise. Sea salt brings out the flavors. Melted unsalted butter adds richness and moisture. Whole milk keeps the muffins tender. Eggs bind the mixture and add fluffiness. Pure vanilla extract adds warmth and depth. Fresh raspberries provide a burst of tartness. White chocolate chips bring creamy sweetness. - For gluten-free, use almond flour or a gluten-free blend. - For dairy-free, try almond milk and coconut oil. - Add lemon zest for a fresh twist. - Cinnamon can enhance warmth and spice in the muffins. These options allow you to adapt the recipe. You can still enjoy muffins while catering to your needs. The flavors can evolve based on what you have. {{ingredient_image_2}} 1. Preheat your oven to 375°F (190°C). This is key for perfect muffins. 2. Prepare your muffin tin. Use paper liners or spray it with non-stick spray. This helps the muffins come out easily. 3. In a big bowl, mix the dry ingredients. Combine 2 cups of flour, 1/2 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk until fluffy. 1. In another bowl, whisk together the wet ingredients. Mix 1/2 cup of melted butter, 1 cup of milk, 2 eggs, and 1 teaspoon of vanilla. Make sure the butter is cool. 2. Gradually pour the wet mixture into the dry mixture. Use a spatula to gently stir. Stop when the batter is just combined. A few lumps are fine. 1. Carefully fold in 1 cup of raspberries and 1 cup of white chocolate chips. Be gentle to keep the raspberries whole. 2. Spoon the batter into the muffin cups. Fill them about two-thirds full. This allows the muffins to rise nicely. 3. Bake for 18-20 minutes. To check if they are done, insert a toothpick in the center. It should come out clean or with a few crumbs. 1. After baking, let the muffins cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely. 2. For a great presentation, serve warm on a pretty platter. Add some extra raspberries and a light dusting of powdered sugar. This makes them look and taste even better! To make fluffy muffins, avoid overmixing. Mix the wet and dry ingredients until they barely blend. A few lumps are okay; they help keep the muffins light. When you fold in the raspberries and white chocolate chips, do it gently. This keeps the raspberries whole. Crushing them can make the batter soggy. These muffins pair well with coffee or tea. They also taste great with a dollop of whipped cream. For gatherings, serve them warm on a nice platter. Add fresh raspberries on the side for a pretty touch. A light dusting of powdered sugar adds charm and sweetness. Store your muffins in an airtight container. This keeps them moist for up to three days. If you want to keep them longer, freeze them. Wrap each muffin in plastic wrap and place them in a ziplock bag. They stay fresh for about three months in the freezer. Thaw them at room temperature when you’re ready to enjoy. Pro Tips Use Room Temperature Ingredients: Ensuring your eggs and milk are at room temperature helps the batter mix more evenly, resulting in a better texture for your muffins. Don’t Overmix: To keep your muffins light and fluffy, mix until just combined. A few lumps in the batter are perfectly fine! Gently Fold in Add-ins: When adding raspberries and white chocolate chips, use a light hand to prevent crushing the berries and to maintain their shape and juiciness. Cool Before Serving: Allow the muffins to cool on a wire rack before serving. This helps them set properly and enhances their flavor. {{image_4}} You can switch up the flavors in these muffins easily. Try using seasonal fruits like strawberries or blueberries. They add a fresh twist and taste great! If you want a richer chocolate flavor, use dark or milk chocolate instead of white chocolate. Each type brings its own taste. You can mix and match until you find your favorite. If you need gluten-free muffins, use a gluten-free flour blend. It works well and keeps the muffins light. For a dairy-free option, swap whole milk with almond or oat milk. Want a vegan version? Use flax eggs instead of regular eggs and plant-based butter. These changes keep the muffins delicious while meeting your diet needs. Add nuts like walnuts or pecans for a nice crunch. Seeds like sunflower or chia can also enhance the texture. Want to spice things up? Sprinkle in some cinnamon or nutmeg. These spices add warmth and extra flavor to your muffins. Don’t be afraid to get creative! You can store your muffins at room temperature for up to two days. Keep them in an airtight container to maintain their soft texture. If your kitchen is warm, consider putting them in the fridge. This helps them last longer, but the cold can make them a bit dry. To enjoy the best taste, I suggest you eat them fresh. Freezing is a great way to keep your muffins longer. First, let them cool completely. Then, wrap each muffin tightly in plastic wrap. Place them in a freezer bag or container. This will help prevent freezer burn. When you're ready to eat one, take it out and let it thaw at room temperature. You can also heat it in the microwave for a quick treat. These muffins stay fresh for about 2 days at room temperature. In the fridge, they can last up to a week. If you freeze them, they can stay good for about three months. Always check for any signs of spoilage before you eat. Enjoy these sweet bites while they are still delicious! Bake your muffins for 18 to 20 minutes at 375°F (190°C). This temperature helps them rise perfectly. To check if they are done, insert a toothpick into the center. It should come out clean or with a few moist crumbs. If it comes out wet, bake for another minute or two. Yes, you can use frozen raspberries! Thaw them first and drain any excess liquid. Fresh raspberries give a great burst of flavor, but frozen ones work well too. They may break apart more easily, so fold them in gently to keep some shape. This way, you still get juicy bites in your muffins. You can swap white chocolate with dark or milk chocolate chips. This change will give the muffins a richer flavor. You can also use chopped nuts or dried fruits for a fun twist. Experiment with different flavors to find your favorite combination! You now know how to make tasty white chocolate raspberry muffins. We covered each ingredient needed and how to mix them. I shared tips for baking perfect muffins, including serving ideas. You can also explore fun variations to suit your taste. Store your muffins right to keep them fresh. Baking can be fun and simple, and you’ll impress anyone who tastes your muffins. Enjoy your baking journey and experiment with flavors!

White Chocolate Raspberry Muffins

Deliciously fluffy muffins filled with fresh raspberries and white chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon sea salt
  • 0.5 cup unsalted butter, melted and slightly cooled
  • 1 cup whole milk
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh raspberries (or thawed and drained frozen raspberries)
  • 1 cup white chocolate chips

Instructions
 

  • Begin by preheating your oven to 375°F (190°C). Prepare a muffin tin with paper liners or a liberal spray of non-stick cooking spray to ensure easy release.
  • In a spacious mixing bowl, use a whisk to combine the all-purpose flour, granulated sugar, baking powder, and sea salt until well mixed and fluffy.
  • In a separate bowl, whisk together the melted butter (make sure it has cooled slightly), whole milk, large eggs, and pure vanilla extract until the mixture is smooth and cohesive.
  • Gradually pour the wet ingredients into the dry ingredients. Use a spatula to stir gently, mixing until just combined. Remember, it’s perfectly fine if the batter has a few small lumps; avoid overmixing for light and fluffy muffins.
  • Carefully fold in the fresh raspberries and white chocolate chips, taking care not to crush the raspberries to preserve their shape and juicy texture.
  • Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow for rising during baking.
  • Bake in the preheated oven for 18-20 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs attached.
  • Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Notes

For a delightful presentation, serve the muffins warm on a decorative platter. Garnish with a handful of extra raspberries and a light dusting of powdered sugar.
Keyword muffins, raspberries, white chocolate