White Chocolate Raspberry Muffins
These White Chocolate Raspberry Muffins are bakery-style delicious! Slightly crispy edges, moist and tender throughout, and full of fresh berries.
Servings: 12 muffins
Ingredients
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 tablespoons salted butter, melted
- 1 cup whole milk
- 1 lemon zest, of one lemon
- 2 cups all purpose flour
- ¼ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon table salt
- 1 cup white chocolate chips
- 1 ½ cups fresh raspberries
- coarse sugar, for sprinkling
- ½ cup white chocolate chips, melted for drizzling
Instructions
- Preheat oven to 400F with rack on lower middle position. Line a 12-cup muffin pan with liners.
- In a bowl, whisk together the egg, vanilla, butter, milk, and lemon zest until incorporated.
- In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
- Using a rubber spatula, gently fold together the wet and dry ingredients just until combined. A few little streaks of flour is fine.
- Gently fold in the white chocolate chips and raspberries. If some berries break apart, it is fine.
- Divide batter evenly between the lined muffin cups. Sprinkle tops with coarse sugar as desired.
- Bake for 19-20 minutes or until a toothpick comes out mostly clean. A few tender crumbs attached is good.
- Let muffins cool completely to room temp.
- Melt 1/2 cup white chocolate chips in microwave at 30-second intervals until smooth and creamy. Drizzle over tops of cooled muffins and serve.
Notes
- Fold the wet and dry ingredients together gently. Overmixing the batter can result in tough and dense muffins. It’s okay to have a few lumps in the batter.
- When adding the white chocolate chips and raspberries, be gentle. This will help prevent the raspberries from breaking apart too much and bleeding into the batter.
- Be generous with the coarse sugar sprinkled on top of the muffins before baking. It adds a sweet crunch and gives the muffins a bakery-style look.
- Allow the muffins to cool completely before drizzling with white chocolate. This will prevent the chocolate from melting and becoming too runny.
- This recipe is part of our Sweet Breakfast Recipes Collection.
Nutrition (per serving)
Calories: 260kcal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 254mg | Potassium: 142mg | Fiber: 2g | Sugar: 19g | Vitamin A: 133IU | Vitamin C: 4mg | Calcium: 137mg | Iron: 1mg