White Chocolate and Raspberry Muffins

Pin it

Introduction

You’ll love these muffins for their perfect balance of sweet, tangy, and rich flavors. The tender crumb, studded with creamy white chocolate and bursts of tart raspberry, is truly irresistible. A sprinkle of turbinado sugar on top gives them a delightful, crunchy finish.

Prep & Cook Time

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Servings: 12 muffins

Ingredients

• baking spray
• 2 ¼ cups all-purpose flour
• 3/4 tsp salt
• 1½ tbsp baking powder
• ¼ tsp baking soda
• 1½ cups raspberries (fresh or frozen (see note), washed and dried)
• 1 cup granulated sugar
• 1/2 cup unsalted butter (room temperature)
• 2 large eggs (room temperature)
• 1 tsp pure vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 1 tsp lemon zest
• ⅔ cup full-fat buttermilk* (room temperature (plus 1 tbsp more if needed))
• ¾ cup white chocolate chips (or chopped white chocolate)
• ¼ cup turbinado sugar (for topping)

Instructions

1. Preheat your oven to 375°F (190°C). Generously coat a 12-cup muffin tin with baking spray.
2. In a medium bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda.
3. Gently toss the raspberries in about 1 tablespoon of the flour mixture from step 2. Set both the floured berries and the remaining flour mixture aside.
4. In a large bowl, use an electric mixer on medium-high speed to beat the granulated sugar and room-temperature butter together until light and fluffy, about 2-3 minutes.
5. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla powder (use half this amount if you prefer less rich vanilla flavor) and lemon zest.
6. Reduce the mixer speed to low. Add one-third of the dry flour mixture and mix until just combined. Then, mix in half of the buttermilk. Repeat with another third of the flour, the remaining buttermilk, and finally the last third of the flour. The batter will be thick. If it seems excessively dry, mix in the extra tablespoon of buttermilk.
7. Use a spatula to gently fold in the white chocolate chips and the floured raspberries, being careful not to crush the berries.
8. Divide the batter evenly among the 12 prepared muffin cups. Sprinkle the top of each muffin generously with turbinado sugar.
9. Bake for 35 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean (a few moist crumbs are okay).
10. Let the muffins cool in the pan for 10 minutes, then carefully transfer them to a wire rack to cool completely.

Variations

• Mini Muffins: Pour the batter into a mini muffin tin and reduce the baking time to 15-20 minutes.
• Lemon Glaze: Skip the turbinado sugar topping and drizzle the cooled muffins with a simple glaze made from lemon juice and powdered sugar.
• Streusel Topping: Replace the turbinado sugar with a quick crumble topping made from flour, brown sugar, and cold butter.
• Flavored Sugar: Mix the turbinado sugar with a pinch of cinnamon or cardamom before sprinkling for a warm spice note.

Tips for Success

• Keep Berries Intact: Tossing the berries in flour helps prevent them from sinking to the bottom of the muffins and bleeding too much color into the batter.
• Don’t Overmix: Mix the batter just until the ingredients are combined. Overmixing will lead to dense, tough muffins.
• Room Temperature is Key: Using room-temperature butter, eggs, and buttermilk ensures they emulsify properly, creating a smoother, more cohesive batter that rises evenly.
• Test for Doneness: Ovens vary. Start checking the muffins a few minutes before the timer goes off. They’re done when the tops spring back lightly when touched.

Storage & Reheating

Store completely cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. To reheat, warm a muffin in the microwave for 15-20 seconds or in a 300°F oven for 5-10 minutes.

FAQ

Can I use frozen raspberries without thawing?

What if I don’t have buttermilk?

You can make a substitute by adding 2 teaspoons of lemon juice or white vinegar to a liquid measuring cup, then filling it with whole milk to the ⅔ cup line. Let it sit for 5 minutes before using.

Can I use a different type of chocolate?

This recipe is specifically for white chocolate, but you could substitute an equal amount of dark or milk chocolate chips if you prefer.

Why did my berries all sink to the bottom?

This is likely because they weren’t coated in flour first, or the batter was too thin. Ensuring your batter is thick and your berries are floured will help keep them suspended.

Can I make this as a loaf or cake?

Yes, you can bake it in a greased 9×5-inch loaf pan. The baking time will increase to 55-65 minutes. Check for doneness with a toothpick.

My muffin tops aren’t very domed. What happened?

This can be due to old baking powder, overmixing the batter, or the oven temperature being too low. Ensure your leavening is fresh and your oven is fully preheated.