So what do you do on a cold Saturday morning? Why, you make Raspberry and white chocolate muffins of course! And let me tell you ladies and gents, this combo is fantastic! Did I mention that I had a ton of leftover frozen raspberries and a boatload of white chocolate that I had to get rid of? It would be tragedy to let them all go to waste.
A moist muffin with tart raspberries and rich white chocolate chunks. A golden top and a cake like center and with one bite that melts in your mouth. I am a huge fan of right when they come out of the oven. It just doesn’t get any better than that!
What ingredients do I need for these muffins?
This recipe can be made all without an electric mixer, just come good old fashioned arm strength to mix up the batter!
Tips and tricks for successful and moist muffins
Want to make the most moist Raspberry and white chocolate muffins? Look at the tip and tricks below!
- Using vegetable or canola oil instead of butter makes the muffins super moist. It gives them that soft and cake like center.
- DO NOT over mix the batter. This can lead to a very dry and rubbery muffin.
- Don’t bake for more than 20 minutes at a time.
- Bake muffins at a higher temperature between 375 to 400 degrees. It allows them to rise more quickly and gives them their height.
How to store muffins?
Muffins are pretty easy to store. Line an airtight container with paper towel. Line muffins on top of the paper towel and then layer another paper towel on top. This will allow the muffins to become less soggy. Store for up to 4 days at room temperature.
Freezing muffins is pretty easy. Just put in an airtight freezer bag and pop in freezer. Be sure to heat in the microwave for 30-40 seconds to reheat the center.
How to make Raspberry and white chocolate muffins
These muffins take no time at all and can be whipped up within about 15 minutes!
1. Preheat oven and prepare muffin tin: Preheat oven to 375 degrees. Grease a standard muffin tin with non stick spray. Set aside.
2. Make batter: Whisk wet ingredients in a medium bowl. Mix dry ingredients in a large bowl. Add in the white chocolate chunks and raspberries. Pour wet ingredients into dry ingredients and stir until combined.
3. Pour batter into tins and bake: Pour batter into muffin tins about 1/2 to 2/3 full. Bake for 20 minutes or until knife inserted into center comes out clean. Let it cool for a few minutes and serve!
Fruity desserts you can enjoy!
Raspberry and white chocolate muffins
- mixing bowl
- Measuring cups and spoons
- Standard Muffin tin
- Non-stick spray
- 2 cups all-purpose flour leveled
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 1 cup 2% milk
- 1 large egg room temperature
- 3 tsp baking powder
- ½ tsp salt
- 4.4 oz white chocolate Lindt, broken into chunks
- 1½ cup frozen raspberries Not thawed
- 2 tsp lemon juice fresh
- Preheat oven to 375°. Grease a standard muffin tin with non stick spray. Set aside.
- In a medium mixing bowl, whisk together the fresh lemon juice, vegetable oil, egg and milk until well combined and slightly foamy.
- In another large mixing bowl, combine the flour, granulated sugar, baking powder, salt and white chocolate chunks. Add in the raspberries and stir gently.
- Add the wet ingredients to the dry mixture and stir to combine. Pour batter into each muffin tin and fill until they are ½ to ⅔ full. Bake for about 20-22 minutes or until a knife inserted into the center comes out clean. Let cool for about 5 minutes in the tin and transfer to a rack for another 5 minutes. Serve and enjoy!
fun fact of the day!
There is no official language in the US.