White chocolate raspberry muffins are the perfect blend of tart raspberries and creamy, sweet white chocolate. These are moist, fluffy, bakery style muffins.
Why You'll Love These Muffins
- Uses frozen raspberries so you can make them whenever.
- Raspberry chocolate is one of the culinary world's greatest flavor combinations.
- Dough freezes well.
- Mix by hand, no need to drag out an electric mixer.
Best served with a pot of hot fresh coffee or tea, if you'd rather. Do you need creamer alternatives for coffee?
How to Make These Muffins
- Measure or weigh the dry ingredients, flour, sugar, baking powder and salt, and whisk together in a medium bowl.
- Crack an egg in a large mixing bowl and beat with a whisk or a fork for a minute until yolk is broken.
- Stir milk and melted butter into the egg until the mixture is homogenous.
- Add dry ingredients to the liquid ingredients.
- Stir in white chocolate chips or disks.
- Add a tablespoon of flour to the raspberries and gently toss to coat.
- Gently stir raspberries into the mixture.
- Preheat oven to 350°F.
- Line a muffin tin with liners.
- Portion dough into each liner.
- Top each muffin with sanding sugar or coarse sugar.
- Bake muffins for 24 minutes or until muffin tops are lightly golden.
- Remove from oven and let cool on a wire rack.
Step by Step Muffin Process
If you don't have butter, you can substitute an equal amount of vegetable oil.
Use whatever milk you have. These muffins will taste richer if you use whole milk or heavy cream but you can also use 2 percent milk.
Swap out the white chocolate for dark chocolate chips or chunks if you like. Or, use a mix of both.
Store muffins at room temperature for up to three days in an airtight container.
However, as a general rule, muffins can last for 2-3 days at room temperature when stored in an airtight container or wrapped tightly in plastic wrap or aluminum foil.
Muffins are a baked good that can dry out quickly, so it's best to eat them as soon as possible after they're baked.
If you want to extend the shelf life of your muffins, you can store them in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
When storing muffins at room temperature, make sure to keep them away from direct sunlight, heat, and moisture, as those can affect their freshness and quality.
Muffins can be frozen either baked or unbaked.
Baked muffins can be frozen after they have cooled completely.
To freeze baked muffins, wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container or freezer bag.
When you're ready to eat them, take them out of the freezer and let them thaw at room temperature for a few hours before eating.
Unbaked muffins can also be frozen.
To freeze unbaked muffins, prepare the batter as you normally would, and then spoon it into muffin tins lined with paper liners.
Place the muffin tin in the freezer and freeze until the batter is firm.
Once frozen, remove the muffins from the tin and place them in an airtight container or freezer bag.
When you're ready to bake them, simply take them out of the freezer, place them in a muffin tin, and bake them according to your recipe, adding a couple extra minutes to the baking time.
Freezing unbaked muffins can be convenient if you want to have fresh muffins ready to bake on short notice, or if you have leftover batter that you want to eat later.
However, some bakers prefer to freeze baked muffins because they find that the texture is better after thawing.
Bake muffins for five minutes at 400°F to get baking powder to activate and then turn heat down to 350 to finish baking for 19 to 20 minutes, according to Food52.
- 1 cup milk
- ½ cup butter, melted
- 1 large egg
- 2 cups all purpose flour + 1 Tablespoon reserved for tossing in raspberries
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher or sea salt
- ½ cup white chocolate chips or disks or shards
- 1 cup frozen raspberries
- 2 Tablespoons sanding sugar or sugar crystals for garnish
Measure or weigh the dry ingredients, flour, sugar, baking powder and salt, and whisk together in a medium bowl.
Crack egg in a large mixing bowl and beat with a whisk or a fork for a minute until yolk is broken.
Stir milk and melted butter into the yolk until the mixture is homogenous.
Add dry ingredients to the liquid ingredients.
Stir in white chocolate chips or disks.
Add a tablespoon of flour to the raspberries and gently toss to coat.
Gently stir raspberries into the mixture.
Preheat oven to 350°F.
Line a muffin tin with liners.
Portion dough into each liner.
Sprinkle with a ½ teaspoon of sanding sugar on top of each muffin.
Bake for 24 minutes or until lightly golden.
Remove from oven and let cool on a wire rack.
Don't overmix the batter. It will be lumpy.
Use frozen berries and keep them frozen until gently stirring into the batter.
Be sure to toss frozen berries with a tablespoon of flour to keep berries from sinking to the bottom of the muffins.
Sprinkle each muffin with sanding sugar before baking to add sparkle and crunch.
Use a cookie scoop or an ice cream scoop to fill muffin liners.
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Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 238Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 3gCholesterol 39mgSodium 293mgCarbohydrates 31gFiber 2gSugar 14gProtein 4g