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 White Chocolate Muffins
As the second polar vortex settled over the states, it was darn cold outside, and a bit drafty inside! The wind was howling and the snow was dancing through the air. This was a perfect time to turn on the oven, and my favorite Raspberry Streusel Coffee Cake seemed a bit daunting for a weekday. I decided to bake up some of these Raspberry Muffins.
Tips for Making Muffins from Scratch
The enticing aroma 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 dry ingredients into the wet ingredients and mix until just combined.
- Do not use a mixer or beat the mixture. I use a rubber spatula to prevent overmixing.
- IF you overmix, your muffins will bake up with peaked tops instead of rounded tops. They will also have tunnels instead of consistently 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.
More Tasty Bread Recipes:
- Chocolate Peanut Butter Braid by Stacy at Food Lust People Love
- Chocolate Swirl Bread by Holly at A Baker’s House
- Marbled Rye Bread by Karen at Karen’s Kitchen Stories
- 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 disks (or chunks)
- 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 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 till toothpick inserted in center comes out clean.
- Cool in pans for a 5-10 minutes, then remove to wire rack to continue cooling.
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!