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Raspberry White Chocolate Muffins Recipe

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4.3 from 10 reviews

These Raspberry White Chocolate Muffins are a delightful treat combining juicy raspberries with sweet white chocolate chips in a moist, fluffy muffin. Perfect for breakfast, brunch, or a snack, these muffins feature a tender crumb accented with a simple powdered sugar glaze that adds a smooth sweetness to every bite.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 18 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 cup brown sugar
  • ½ teaspoon salt

Wet Ingredients

  • 8 Tablespoons butter (1 stick, melted)
  • 2 eggs (lightly beaten)
  • 2 teaspoon vanilla extract
  • 1 cup buttermilk

Add-ins

  • 1 cup raspberries
  • ½ cup white chocolate chips

For the Glaze

  • 1 cup powdered sugar
  • 1–2 Tablespoons milk

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 400° F. Grease a 12-cup muffin pan generously with non-stick spray or line it with cupcake liners to ensure muffins don’t stick.
  2. Combine dry ingredients: In a large bowl, sift together the all-purpose flour, baking powder, and baking soda. Stir in the brown sugar and salt. Then, create a well in the center of the mixture.
  3. Add wet ingredients: Pour the melted butter, beaten eggs, vanilla extract, and buttermilk into the well in the center of the dry ingredients.
  4. Mix the batter: Stir the ingredients gently until just combined. Be careful not to overmix as this can make the muffins tough.
  5. Fold in raspberries and white chocolate chips: Gently fold in the fresh raspberries and white chocolate chips, keeping the batter thick and lumpy to preserve texture.
  6. Fill muffin pan: Using a large cookie scoop or spoon, fill each muffin cup about 3/4 full with the batter.
  7. Bake the muffins: Place the pan in the preheated oven and bake for 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  8. Prepare the glaze: While the muffins bake, whisk together the powdered sugar and 1-2 tablespoons of milk until smooth and slightly thickened. Set aside.
  9. Cool and glaze: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, drizzle the prepared glaze over the muffins for a sweet finishing touch.

Notes

  • Do not overmix the batter; mixing until ingredients are just combined keeps the muffins light and tender.
  • Fresh raspberries provide the best texture and flavor, but frozen can be used if thawed and drained.
  • Adjust the glaze thickness by adding more powdered sugar if too thin or more milk if too thick.
  • These muffins can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.

Find it online: https://allcookedup.com/raspberry-white-chocolate-muffins-recipe/