White Chocolate Chip Raspberry Muffins Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
