Raspberry White Chocolate Muffins
Super soft and fluffy muffins filled with juicy raspberries and creamy delicious white chocolate.
Raspberries + white chocolate make me go weak in the knees. And when they are folded into a soft, fluffy, jumbo muffin? Even better ????.
I’m on a bit of a muffin kick recently (see these Vanilla Almond Poppyseed Muffins). But I don’t really mind. I mean, any excuse to make a cupcake and eat it for breakfast should be repeated as often as possible– amIright?!
These white chocolate raspberry muffins may actually be even better than cupcakes.
I started with my favorite base muffin recipe (the same one I used in these Blueberry Crumble Muffins and those Poppyseed Muffins). I’m obsessed with it because it makes muffins that are SUPER soft and fluffy, even after a day or two (not that they ever last that long).
Something very important to keep in mind when you’re mixing up muffins (or any kind of quick bread): don’t over mix! What does this mean exactly? Here’s my best description: once you’ve mixed up the wet ingredients (and feel free to mix those up as much as you want, it won’t hurt a thing) and are adding the DRY ingredients, fold them together using a wooden spoon or spatula. I don’t like to use an electric mixer at this point, just to be safe. And then once you reach that point that you’re thinking “almost there, just one or two more times with my spoon and it will be perfectly smooth;” THAT is when you need to STOP mixing. Just before you think you’re done and when there are still a few very small visible streaks of flour.
And in a recipe like this one where you’ll also be tossing in mix-ins (raspberries and white chocolate), you’ll want to stop even just a little bit before that so you can fold in the extra stuff.
One last thing before you start mixing up a batch of these muffins– the secret to making these tall, perfectly domed tops! I like to give my muffins a little extra umph in the oven by cranking up the temp to 400ºF for the first 5 minutes of baking and then taking the temp back down to 350ºF for the rest.
These muffins are so dreamy, and I can’t wait for you to make them! Be sure to tag me on Instagram if you do 🙂
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 cup sugar
- 1 tsp vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup white chocolate morsels
Preheat oven to 400ºF.
Whisk together the milk, oil, egg, sugar, and vanilla.
In a separate bowl, mix the flour, baking powder, and salt. Fold the dry ingredients into the wet (see post for details on not over mixing) just until lumpy batter forms. Gently fold in the raspberries and white chocolate.
Generously grease a muffin tin. Fill each cup with 1/4 cup of batter (about 3/4 of the way full). Bake for 5 minutes. Decrease temperature to 350ºF and bake for additional 14-15 minutes.
Let cool completely before serving.