Raspberry and White Chocolate Muffins are a delightful treat loaded with juicy raspberries and sweet white chocolate. The combination of tangy raspberries and creamy white chocolate is a match made in heaven. These muffins are soft, tender, and incredibly easy to whip up.
Why You’ll Love These Muffins
These muffins are quick to make and require just a few common ingredients. Whether you use fresh or frozen raspberries, the results are always delicious.
Raspberry and White Chocolate Muffins
Servings 16 muffins
Ingredients
Raspberry White Chocolate Muffins:
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup granulated sugar
- 1 cup Greek yogurt
- 2 large eggs
- 1/3 cup vegetable oil
- 1/4 cup whole milk
- 2 tsp vanilla extract
- 1 cup raspberries fresh or frozen
- 2/3 cup white chocolate chips or chopped
Instructions
Making the Muffins:
- Preheat Oven: Set it to 425°F.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Combine Wet Ingredients: In another bowl, mix the Greek yogurt, eggs, oil, milk, and vanilla extract until well combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should still have some dry spots.
- Add Raspberries and Chocolate: Gently fold in the raspberries and white chocolate chips.
- Rest the Batter (Optional): Cover the bowl with a towel and let the batter rest for 30 minutes for taller muffins.
- Fill Muffin Pan: Spoon the batter into a muffin pan lined with cupcake papers. Top with extra white chocolate if desired.
Baking:
- Initial Bake: Bake in the preheated oven at 425°F for 7 minutes.
- Lower Temperature: Reduce the oven temperature to 350°F and bake for an additional 12-15 minutes until the muffins are golden around the edges. A toothpick inserted into the center should come out clean.
- Cool: Let the muffins cool down before serving.
Notes
Storage
- Room Temperature: Store in a container with a lid for up to 1 day.
- Refrigerate: For longer storage, place in the fridge. Bring to room temperature or warm briefly in a toaster oven before serving.
- Freeze: Place muffins in a freezer bag or airtight container and freeze for up to 2 months.
- Thawing: To thaw, leave at room temperature for 1 hour or overnight in the fridge. You can also microwave a muffin wrapped in a paper towel in 15-second intervals or bake it in a 350°F oven for 10-15 minutes until fully thawed.
Notes
- Using Frozen Raspberries: Add them frozen to the batter. If they clump together, break them up a bit first.
- Substituting Oils: You can replace vegetable oil with melted butter for a firmer texture or use olive or avocado oil for a different flavor.