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Moist Raspberry White Chocolate Muffins

A raspberry white chocolate muffin cut in half showing the moist crumb and bright red raspberries inside.
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Make bakery style raspberry white chocolate muffins from scratch. This recipe uses simple ingredients to create moist, delicious muffins perfect for breakfast or a sweet treat.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup milk
  • 1/2 cup plain Greek yogurt or sour cream
  • 1/4 cup vegetable oil or melted unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen raspberries (do not thaw if frozen)
  • 3/4 cup white chocolate chips
  • Optional: 1 teaspoon lemon zest

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the egg, milk, Greek yogurt (or sour cream), oil (or melted butter), and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable. Overmixing develops gluten and makes tough muffins.
  5. Gently fold in the raspberries and white chocolate chips. If using lemon zest, add it now. If using frozen berries, do not stir them in too much, as this can bleed color into the batter.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The high initial temperature helps create a nice dome.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best rise and dome, ensure your baking powder is fresh.
  • If you want extra pretty tops, sprinkle a few extra white chocolate chips and a few raspberries on top of the batter right before baking.
  • If you prefer a slightly tangier flavor, substitute the milk with buttermilk.
  • If you use fresh raspberries, gently toss them with one teaspoon of flour before folding them into the batter; this helps prevent them from sinking to the bottom.

Nutrition

Find it online: https://tastethisplate.com/raspberry-white-chocolate-muffins-recipe/