Raspberry White Chocolate Muffins
These Raspberry and White Chocolate Muffins are made with buttermilk for an ultra tender crumb. The muffins are chock full of tangy berries and creamy white chocolate chips.
A “muffin” is a specific baked good, but it’s also the name of a mixing technique.
To mix a batter with the “muffin method” you put all your dry ingredients together, put all your wet ingredients together, then combine the two. It’s one of the easiest baking techniques there is.
Ingredients
Ingredient Notes
- All Purpose Flour – Medium protein content AP flour is perfect for making muffins that are tender but still have enough body that they don’t taste like a cupcake.
- Buttermilk – Acidic buttermilk makes a tender muffin. You can use whole milk or yogurt in place of the buttermilk.
- Raspberries – Fresh raspberries work best for this recipe. Frozen raspberries can be used, but they tend to break down in the muffins more than fresh berries. Fold frozen raspberries into the batter while still frozen.
How to make Raspberry White Chocolate Muffins
See the recipe card for exact measurements and detailed instructions.
- Combine all the dry ingredients in a large bowl.
- Combine all the wet ingredients in a measuring cup or small bowl.
- Gather the dry ingredients, wet ingredients, berries and chips.
- Pour the wet ingredients into the dry ingredients.
- Mix until the batter is about 2/3 combined than add the white chocolate chips.
- Fold the chips into the batter then add the raspberries.
- Mix just until the berries are incorporated. Don’t overmix or you’ll break down the berries and toughen the batter.
- Scoop the batter into the prepared pan.
- The recipe makes a dozen standard muffins or 6 jumbo muffins.
- Bake until the center of a muffin springs back when lightly pressed and the tops are golden brown.
- Cool in the pan for 5-10 minutes then turn out onto a cooling rack.
Storage
Raspberry Muffins are best the day they’re baked. The will keep at room temperature for a day. Left over muffins can be frozen. Do not refrigerate the muffins.
More fabulous muffin recipes
- Bran Muffins
- Bacon & Eggs Muffins
- Blueberry Corn Muffins
- Zucchini Muffins
- Sourdough Blueberry Muffins
- Cranberry Muffins
- Yellow Squash Muffins
- Lemon Blueberry Muffins
- Sunflower Crumb Muffins
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Raspberry and White Chocolate Muffin Recipe
Ingredients
Batter
- 10 oz all purpose flour (2 cups, see note)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 3 oz granulated sugar (⅓ cup)
- 2 large eggs
- 6 oz Buttermilk (¾ cup)
- 3 ½ oz vegetable oil (½ cup)
- ½ teaspoon vanilla
- 6 oz white chocolate chips (1 cup)
- 8 oz raspberries (2 cups, fresh or frozen)
Instructions
- Preheat the oven to 375 °F. Butter and flour 12 standard-size muffin cups or line with paper liners. Alternately, this recipe will make 6 jumbo muffins.
- Place 10 oz all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon table salt and 3 oz granulated sugar in a large mixing bowl. Whisk the dry ingredients to combine.
- In a separate bowl, whisk together 2 large eggs, 6 oz Buttermilk, 3 ½ oz vegetable oil and ½ teaspoon vanilla.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until the flour is about ⅔ incorporated. Fold in 6 oz white chocolate chips then fold in 8 oz raspberries last. Don't overfold or you'll break up the raspberries. Scoop the batter into the prepared muffin tins.
- Bake until the center of a muffin springs back when lightly pressed or a toothpick inserted into the center of a muffin comes out with a few moist crumbs, 15-20 minutes.
- Cool the muffins in the pan for 10 minutes then turn them out onto a cooling rack.
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