Description
Delight in these moist and flavorful White Chocolate Raspberry Muffins, featuring a tender crumb studded with fresh raspberries and creamy white chocolate chips. Perfect for breakfast or a sweet snack, these muffins are lightly sweetened and topped with a delicate drizzle of melted white chocolate for an irresistible finish.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
Add-ins
- 1.5 cups white chocolate chips, divided
- 1 cup fresh raspberries
- 1/2 cup chopped nuts (optional)
Instructions
- Prepare the Oven and Muffin Tin: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners to prevent sticking and ease cleanup.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Wet Ingredients: In a separate large bowl, mix the melted unsalted butter with granulated sugar until combined. Beat in the eggs one at a time to incorporate air and improve texture, then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Stir gently until just combined, taking care not to overmix, which can result in tougher muffins.
- Add White Chocolate and Raspberries: Gently fold in 1 cup of the white chocolate chips and the fresh raspberries, ensuring the raspberries remain mostly intact to prevent muddiness in the batter.
- Divide and Bake: Evenly divide the batter among the 12 muffin cups. Optionally, sprinkle coarse sugar on top to add a crunchy texture. Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Drizzle: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Meanwhile, melt the remaining 1/2 cup of white chocolate chips and drizzle the melted chocolate over the cooled muffins for an elegant finishing touch.
Notes
- For best results, use fresh, ripe raspberries to maintain bright flavor and texture.
- Optional chopped nuts add extra crunch but can be omitted for a nut-free version.
- Do not overmix the batter to keep muffins tender and light.
- Use white chocolate chips of good quality for better melting and flavor.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
