Raspberry White Chocolate Muffins
My kids inhale my pumpkin, banana, and zucchini bread. Plus they never say no to a muffin. My hubby is a different story. Imagine my surprise when the muffin hater in the family praised these Raspberry White Chocolate Muffins!
Moist and irresistible, Raspberry Muffins are perfect for breakfast, brunch, and snacks. They even make a lighter dessert with a little drizzle of vanilla powdered sugar glaze.
Why You Must Make
- Muffins are basically little cakes, but since they’re muffins not cupcakes, they can be eaten for breakfast!
- The raspberry-white chocolate pairing is amazing!
- The buttermilk in these muffins makes them moist and tender.
The enticing aroma of this raspberry muffin recipe brought Bill into the kitchen, and he immediately asked for a sample. He gave these his hearty endorsement and asked if they were fair game for breakfast….which they were. Bill is not a quick bread or muffin fan, so his response was totally shocking.
- Whisk together the dry ingredients first, then in another bowl, whisk together the wet ingredients.
- PRO-Tip: The goal is to not overmix the batter, so dump the wet ingredients into the dry ingredients and mix until just combined.
- Do not use a mixer or beat the mixture. I use a rubber spatula to prevent overmixing.
- It’s OK to see some small amounts of dry ingredients.
- If you overmix, your muffins will bake up with peaked tops instead of rounded tops. They will also have tunnels instead of a consistent fine crumb.
- Fill your muffin tins about 2/3- 3/4 full giving them room to rise.
- Bake until a toothpick inserted into the middle of the muffin comes out clean.
- After cooling in the pan for 5 to 10 minutes to allow the muffins to firm up, then they can be transferred out of the tin onto a cooling rack to finish cooling. They can also be sampled warm.
- The buttermilk adds a lovely tenderness and the plump raspberries bring a touch of tartness which was balanced by the sweet white chocolate. I prefer using discs (mine were Guittard) or chunks over chips in this raspberry muffins recipe for a bigger dose of white chocolate in each bite.
- PRO-Tip: To make a buttermilk substitute from scratch, add one tablespoon of lemon juice or a neutral-flavored vinegar like white or apple cider, to a liquid measuring cup. Fill the cup to the 1 cup mark with milk. Stir and let sit for about 5 minutes or until the milk starts to curdle.
Frequently Asked Questions
Make sure your baking powder has not expired. Baking powder has a shorter shelf life than baking soda so it often loses its power before you use it up. Also, make sure to measure properly. Scoop out with a measuring spoon and smooth off the top with an offset spatula or similar tool.
To test, add boiling water to a few teaspoons of baking powder. It should bubble vigorously if it’s fresh.
The lactic acid in buttermilk helps tenderize the muffins. The buttermilk will actually break down the strands of gluten from the flour.
Yes, just keep them frozen until ready to mix them into the batter. If you allow them to thaw, the red juices will stain the batter and make pink streaks in your muffins.
Here is the basic procedure for making almost any muffin:
Mix together wet ingredients and mix together dry ingredients. Stir wet into dry ingredients without overmixing.
Fill muffin tin 3/4 full/cup. Bake until they test done. Cool for 10 minutes, then eat warm or continue cooling on a rack!
You can keep them at room temperature for 1-2 days as long as they are in an airtight container. Add a paper towel to the bottom to absorb any moisture.
They will keep in the refrigerator for up to a week and will freeze well for up to 3 months. Defrost overnight in the refrigerator, then gently warm to serve.
You May Also Like:
- Easy Blueberry Muffins from Sweet C’s Designs
- Cherry Muffins
- Cornbread Muffins
- Zucchini Muffins
- More Breakfast and Brunch Recipes
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- 3 cups flour
- 3/4 cups sugar
- 1/4 cup brown sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1/2 cup oil
- 1 teaspoon vanilla
- 2/3 cup white chocolate discs, chunks, or chips
- 1 1/2 cups fresh raspberries
- Line muffin tins with 14 cupcake paper liners and set aside. Preheat oven to 425º.
- Whisk together dry ingredients in a large bowl.
- In another bowl, whisk together eggs, buttermilk, oil, and vanilla.
- Add liquid mixture to dry ingredients and mix with a spoon or rubber spatula till just combined. Carefully fold in white chocolate and raspberries.
- Scoop out the batter to almost fill each muffin cup. Then bake for 5 minutes. Decrease oven temperature to 375º and bake for another 13-15 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 5-10 minutes, then remove to wire rack to continue cooling.
You may use frozen raspberries, but keep them frozen until you're ready to mix them into the batter. This will decrease the bleeding of juices into the batter.
Serving Size:1 muffin
Amount Per Serving: Calories: 292Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 29mgSodium: 267mgCarbohydrates: 42gFiber: 2gSugar: 20gProtein: 5g
And look who I finally got to meet in person while down in Florida…sweet Lora and her just as wonderful mom, Lizzie. These two are treasures…and beautiful inside and out!