White Chocolate Chip Raspberry Muffins Recipe

Introduction

These muffins with white chocolate chips and fresh raspberries are a delightful treat, perfect for breakfast or an afternoon snack. The combination of juicy berries and sweet white chocolate creates a moist, flavorful muffin that’s sure to please everyone.

Ingredients

• 3 cups (360g) all-purpose flour
• 1 ½ cups (297g) granulated sugar
• 3 tsp baking powder
• ½ tsp salt
• ¼ tsp ground nutmeg
• 2 large eggs
• ¾ cup (236ml) buttermilk
• ½ cup (118ml) vegetable oil
• 2 tsp vanilla extract
• 2 cups fresh raspberries (can also use frozen, do not thaw)
• 1 ½ cups (255g) white chocolate chips

Instructions

1. Step 1: In a mixing bowl, combine the flour, granulated sugar, baking powder, salt, and nutmeg. Stir together and set aside.
2. Step 2: In a large mixing bowl, combine the eggs, buttermilk, vegetable oil, and vanilla extract. Stir to combine with a spatula.
3. Step 3: Gradually mix in the dry ingredients, mixing just until combined. The batter will be very thick. Gently fold in the raspberries and white chocolate chips.
4. Step 4: Cover the bowl with a towel and allow the batter to rest for 30 minutes. During this time, preheat the oven to 425ºF (220ºC).
5. Step 5: For bakery-style muffins, line a 12-count muffin pan with 6 liners, filling every other muffin well. Fill the liners to the top with batter, about 6-8 heaping tablespoons. Smooth the tops with a butter knife if lumpy. Press additional raspberries and white chocolate chips on top and sprinkle with sanding sugar.
6. Step 6: Place the pan in the center of the oven and bake for 7 minutes at 425ºF. Then reduce the temperature to 350ºF (175ºC) and bake for 18-21 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 15 minutes before removing. Repeat with the remaining batter, preheating the oven back to 425ºF.

Tips & Variations

• You can substitute fresh raspberries with frozen ones, but do not thaw them before mixing to prevent soggy batter.
• For added texture, sprinkle some coarse sugar on top before baking for a crunchy finish.
• Try swapping white chocolate chips for dark or milk chocolate chips for a different flavor profile.
• Letting the batter rest helps hydrate the flour and results in a moister muffin.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins wrapped individually in plastic wrap and placed in a freezer bag for up to 2 months. Reheat in the microwave for 20-30 seconds or warm in an oven at 300ºF (150ºC) for 10 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk by adding 1 tablespoon of lemon juice or white vinegar per cup of milk. Let it sit for 5 minutes before using to mimic buttermilk’s acidity and tenderness.

Why do I need to rest the batter before baking?

Resting the batter allows the flour to fully hydrate and the ingredients to meld, which improves texture and moisture, especially when using fresh fruit that adds extra juice.

White Chocolate Chip Raspberry Muffins Recipe

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4.4 from 149 reviews

Delicious bakery-style muffins studded with juicy fresh raspberries and sweet white chocolate chips, offering a moist and flavorful treat perfect for breakfast or snack time. These muffins feature a tender crumb with a hint of nutmeg and a shiny, sugary topping for an elegant finish.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 28 minutes
• Total Time: 43 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups (360g) all-purpose flour
• 1 ½ cups (297g) granulated sugar
• 3 tsp baking powder
• ½ tsp salt
• ¼ tsp ground nutmeg

Wet Ingredients

• 2 large eggs
• ¾ cup (236ml) buttermilk
• ½ cup (118ml) vegetable oil
• 2 tsp vanilla extract

Add-ins and Toppings

• 2 cups fresh raspberries (can also use frozen, do not thaw)
• 1 ½ cups (255g) white chocolate chips
• Sanding sugar (for sprinkling on top)

Instructions

1. Combine dry ingredients: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground nutmeg. Set this mixture aside.
2. Mix wet ingredients: In a large mixing bowl, beat the eggs, then add the buttermilk, vegetable oil, and vanilla extract. Stir to combine thoroughly using a spatula.
3. Form the batter: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently just until combined to avoid overmixing. The batter will be thick. Fold in the fresh raspberries and white chocolate chips carefully to preserve the fruit’s shape.
4. Rest the batter: Cover the bowl with a towel and let the batter rest for 30 minutes at room temperature. Meanwhile, preheat your oven to 425ºF (220ºC). The rest is essential to allow the fresh fruit to release moisture evenly.
5. Prepare muffin pans: For bakery-style muffins, line a 12-count muffin pan with six liners, filling every other well. Fill each liner generously with 6 to 8 heaping tablespoons of batter. Use a butter knife to smooth tops if necessary. Press additional raspberries and white chocolate chips on top of each muffin, then sprinkle with sanding sugar for sparkle and crunch.
6. Bake the muffins: Place the muffin pan in the center of the preheated oven and bake at 425ºF for 7 minutes. Without opening the oven door, reduce the temperature to 350ºF and bake for an additional 18 to 21 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 15 minutes before removing them to a wire rack.
7. Repeat baking: Use the remaining batter to fill the rest of the muffin liners and bake following the same temperature and timing steps, remembering to reset the oven to 425ºF before starting the next batch.

Notes

• Using fresh raspberries gives the best texture and moisture, but frozen raspberries can be used if they are not thawed before mixing.
• Resting the batter before baking helps distribute moisture from the fresh fruit evenly, resulting in tender muffins.
• Only fill half the muffin pan wells for bakery-style muffins to allow for better heat circulation and uniform tall muffin rise.
• Adjust baking time slightly based on your oven’s performance and the size of your muffin liners.
• Sanding sugar on top adds a pretty glossy finish and a light crunch.

Keywords: muffins, white chocolate chips, raspberry muffins, breakfast muffins, bakery style muffins, easy muffin recipe