raspberry and white chocolate muffin recipe

Written BySheba G Updated On
raspberry and white chocolate muffin recipe
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The Best raspberry and white chocolate muffin recipe

Raspberry and White Chocolate Muffins

Raspberry and White Chocolate Muffins

4.6 from 1755 votes

These tender muffins are bursting with juicy raspberries and creamy white chocolate chips. They are easy to make and perfect for breakfast, brunch, or a sweet snack.

Prep Time15 minutes
Cook Time20 minutes
Resting Time0 mins
Total Time35 minutes
Servings: 12 muffinsCuisine: InternationalCalories: 280 kcal

🥘Ingredients

Dry Ingredients

2 cups all purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

1 cup buttermilk
1/2 cup unsalted butter melted
2 large eggs
1 teaspoon vanilla extract

Mix Ins

1 1/2 cups fresh or frozen raspberries
1 cup white chocolate chips

👨‍🍳Directions

1Preheat oven to 400 degrees F. Line a 12 cup muffin tin with paper liners.
2In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3In a medium bowl, whisk together buttermilk, melted butter, eggs, and vanilla extract.
4Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Do not overmix.
5Gently fold in the raspberries and white chocolate chips.
6Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
8Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

🔧Equipment

Muffin tin
Paper liners
Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 50mg🧂Sodium: 280mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 18g🥩Protein: 5g

📝Notes

If using frozen raspberries, do not thaw them before adding to the batter. This will help prevent the batter from turning purple.

Watch Video Of How Raspberry and White Chocolate Muffins Works

These raspberry and white chocolate muffins are always a good idea for any occasion. They are simple to whip up and always a hit at family gatherings or weekend brunches. I hope you enjoy them as much as we do.

❓ Frequently Asked Questions About Raspberry and White Chocolate Muffins

1. Can I use frozen raspberries?

Yes, you can use frozen raspberries. Do not thaw them first. Add them straight from the freezer to the batter to keep the muffins from getting too wet.

2. Can I substitute the white chocolate chips?

Yes, you can use milk chocolate or dark chocolate chips instead. You can also leave them out for a raspberry only muffin.

3. How should I store these muffins?

Store the muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months.

4. Why did my raspberries sink to the bottom?

If your raspberries sink, toss them in a little flour before folding them into the batter. This helps keep them evenly distributed.

5. Can I make these muffins dairy free?

Yes, use a plant based buttermilk substitute and a dairy free butter alternative. Make sure your white chocolate chips are dairy free as well.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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