Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). This is a crucial step in ensuring your muffins bake evenly and rise nicely. As the oven warms up, it will create the perfect environment for your muffins to achieve that golden-brown top.
- In a small bowl, whisk together the flour, granulated sugar, baking powder, and salt. This step helps to evenly distribute the dry ingredients, ensuring that your muffins rise properly and have a consistent texture.
- In a separate, medium bowl, whisk together the eggs, butter, vanilla, and milk. It’s essential that your butter is melted and cooled to avoid cooking the eggs.
- Carefully pour the dry mixture into the wet ingredients, stirring just until combined. Be cautious not to overmix, as this can lead to dense muffins. You want to see a few lumps remaining in the batter.
- Next, gently fold in the raspberries and white chocolate chips using a spatula. This is where the magic happens! You’ll be combining flavors and adding bursts of fruitiness and sweetness to your muffins.
- Line a muffin tin with muffin cups and scoop the batter into each cup, filling them about two-thirds full. If you’re feeling fancy, sprinkle a little coarse sugar over the tops for an added crunch.
- Bake the muffins for 19 to 22 minutes. Keep an eye on them towards the end of the baking time. They are done when a toothpick inserted into the center comes out clean or with a few crumbs.
- Once baked, remove them from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack. This cooling step helps them firm up, making them easier to handle.
- Finally, enjoy your White Chocolate Raspberry Muffins warm, or store them in an airtight container for later. They make a fantastic breakfast or snack!
Notes
To store any leftover muffins, place them in an airtight container. They will keep for about three to four days at room temperature, although they are best within the first two days. You can store for up to a week in the refrigerator. To freeze, you can individually wrap each muffin and then add to a freezer safe bag or container and then freeze for up to three months.
If your raspberries are a tad sour, toss them in about a teaspoon or two of sugar and let them sit for a few minutes before adding them into the batter.
When measuring your flour, stir it up to aerate it before measuring it. Then spoon it into the measuring cup and then level with a knife.
Room temperature ingredients make for the best, fluffiest muffins.
If you want your muffins to have plenty of rise and fluffiness, then room temperature ingredients are a must. Allow the milk and eggs to sit out to come to temperature. When heating the butter, allow it to cool as well.