Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease it well with butter or cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Ensure these dry ingredients are evenly combined.2 ¼ cups all-purpose flour, 1 ¼ cups granulated sugar, 2 ½ teaspoons baking powder, ½ teaspoon salt
- In a separate medium bowl, whisk together the melted unsalted butter, eggs, milk, and vanilla extract until well combined and smooth.½ cup unsalted butter, 2 large eggs, 1 cup milk, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine. Overmixing can lead to tough muffins.
- Gently fold in the white chocolate chips and raspberries into the batter. If using fresh raspberries, be delicate to avoid crushing them too much. If using frozen raspberries, they add a beautiful color and tartness and help prevent the muffin from becoming too wet.1 cup fresh or frozen raspberries, ½ cup white chocolate chips
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds to three-quarters full. You can sprinkle a few extra white chocolate chips on top of each muffin for an extra decorative and flavorful finish.½ cup white chocolate chips
- Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back slightly when gently touched.
- Once baked, let the muffins cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. This step prevents them from becoming soggy on the bottom.
Notes
To keep your delicious White Chocolate Raspberry Muffins fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months.
To reheat, you can gently warm them in a toaster oven at 300°F (150°C) for 5-10 minutes, or microwave them for 15-20 seconds until just warm. If reheating from frozen, it's best to let them thaw at room temperature for a few hours or reheat them directly from frozen at a slightly lower temperature (around 275°F or 135°C) for a bit longer, keeping an eye on them to prevent overcooking.
