Raspberry and White Chocolate Muffins
These Raspberry and White Chocolate Muffins are soft, moist, and bursting with juicy raspberries and creamy white chocolate in every bite. Made in just one bowl with simple ingredients, they’re quick, easy, and perfect for breakfast, brunch, or a sweet snack. The combination of tart raspberries and sweet white chocolate makes them truly irresistible!
Equipment
- 2 12 cup muffin tins
Ingredients
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup unsalted butter melted
- ¼ cup neutral oil
- 1 cup granulated white sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- ½ cup buttermilk at room temperature
- ¼ cup milk at room temperature
- 1 cup fresh or frozen raspberries if using frozen, do not thaw
- 1 cup white chocolate chips
- ¼ cup coarse sugar Optional
Instructions
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In another bowl add the melted butter, oil and sugar and cream together for 2-3 minutes until light and fluffy.
- Add the eggs and vanilla extract and beat until smooth.Slowly Add the buttermilk, milk and mix well.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
- Toss the raspberries with 1 tablespoon of flour, then gently fold them into the batter along with the white chocolate.Cover and let the batter rest for 30 minutes
- Preheat the oven to 425 degrees and line a 12 count muffin pan with paper liners or for taller muffins, use two muffin pans and only fill every other muffin cup.
- Once the batter has rested, do not stir. Gently scoop the batter into the prepared cups, filling them all the way to the top.Overfill the batter into the muffin liners.
- Sprinkle the muffin tops with coarse sugar, if using.
- Bake the muffins for 5 minutes at 425 F. Reduce the oven temperature to 375 for the remaining time, about 17-20 minutes.until a toothpick inserted into the center of the muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- For extra height, rest the filled muffin pan for 30 minutes before baking.
- Toss raspberries in 1 tablespoon flour before folding in to help prevent sinking.
- Store muffins in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days.
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