Fluffy and moist muffins studded with ripe, juicy red raspberries and white chocolate, finished with a white chocolate drizzle.
This is where dessert meets breakfast! These muffins are as indulgent as they are beautiful; the perfect way to start your day.
What do I need to make them?
Basic pantry ingredients including fresh or frozen raspberries, and white chocolate chips or chunks are the ingredients needed to make these indulgent muffins.
Fresh raspberries often have better flavor, and a nicer appearance, but can be a bit expensive and are not always in season. For this reason frozen raspberries may be used. Don't thaw them first though.
You can use white chocolate chips, or cut up a bar of white chocolate for a rustic, more "chunky" appearance.
Notice this recipe calls for both oil and butter. The reason for that, is because butter adds more flavor and is indisputably delicious however, oil does add more moisture to the muffin. Using both fats means the muffin is super flavorful and super moist.
How to make them
The butter needs to be completely softened before starting. Don't attempt to melt it.
Start by combining the dry ingredients first. This ensures that things like the baking powder and salt get evenly dispersed.
Give the raspberries a rough chop. This just makes them lighter, and speckled within the muffin, instead of having heavy, wet chunks of berry that weigh it down.
Dusting the berries with a tiny bit of flour to coat them also helps them to "cling" to the batter, rather than sinking to the bottom.
With the dry ingredients and white chocolate chips (or chunks) mixed together, whisk in the wet ingredients just until the batter is formed. Don't over mix or this can deflate the muffin's texture.
With the batter mixed, gently fold in the chopped, flour-dusted raspberries. Avoid stirring or using a whisk, as the natural coloring of the juices can streak the batter. Instead, use a light hand and broad spoon or spatula to fold them in.
Fill the muffin tins two-thirds of the way full and bake immediately. Baking powder reacts right away, as opposed to baking soda so it's important to not waste time getting these in the oven.
Don't be tempted to let the muffins become to browned. They are done when the top centers spring back when lightly poked with your finger tip. They will continue to set as they cool.
How to make the drizzle
The white chocolate drizzle for these muffins is as easy as melting white chocolate with a splash of milk until smooth. Use a fork or whisk to drizzle over the muffins once they are cooled.
If the mixture begins to harden before you are finished, just warm it back up again. Use a microwave in 30 second bursts (stirring between) or a small sauce pan.
Store muffins, covered at room temperature for up to 5 days, or in the fridge for 10 days. Muffins can also be frozen, and thawed at room temperature.
Want more raspberry recipes?
- Raspberry Lemon Cake with buttercream frosting
- These Raspberry Cupcakes with Raspberry Frosting are so pretty!
- Raspberry Fruit Powder is a way to preserve raspberries for later use as a flavoring or smoothie addition
Raspberry and White Chocolate Muffins
- 2 ½ cups all purpose flour plus more for dusting raspberries
- 1 ¼ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ cup vegetable oil
- ½ cup butter one stick, softened
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla
- 1 cup white chocolate chips or chunks
- 2 cups raspberries fresh or frozen, roughly chopped
White Chocolate Drizzle
- 1 cup white chocolate pieces or chips
- 3 tablespoon milk
- Preheat oven to 350 degrees.
- Mix flour, sugar, baking powder and salt.
- Add oil, butter, eggs, milk, vanilla and white chocolate pieces and mix until combined.
- Roughly chop raspberries and dust lightly with flour.
- Fold the raspberries into the batter.
- Fill lined muffin tins ⅔ of the way full and bake for 20-28 minutes until tops spring back when gently poked; cool.
- Heat the 1 cup white chocolate chips/chunks with 3 tablespoons of milk in the microwave at 30 second bursts, stirring between, until melted. Can also use a small saucepan on low heat.
- Use a fork or whisk to drizzle melted white chocolate mixture over cooled muffins.
- Use fresh or frozen raspberries, but lightly dust with flour to prevent them from sinking to the bottom of the batter.
- Only fold the raspberries in with a light hand to avoid mashing them and streaking the batter.
- Cool muffins before drizzling with white chocolate.