Raspberry White Chocolate Muffins
Packed full of flavor and a great breakfast or dessert, these Raspberry White Chocolate Muffins are an easy recipe that are perfect to grab-and-go!
A FRUITY WHITE CHOCOLATE MUFFIN
When it comes to muffins, I definitely think that they are great for breakfast and dessert. I usually eat them for breakfast but these Raspberry White Chocolate Muffins are perfect for either. With basic pantry staple ingredients, these muffins come together in no time and are great warm or cooled! Top with sugar or a powdered sugar glaze and you have yourself a treat that you wont want to put down. If you are looking for a deliciously sweet muffin, then you are going to want to make this Raspberry White Chocolate Muffin recipe!
FREQUENTLY ASKED QUESTIONS:
Yes! You can use frozen raspberries, there is no need to defrost them just toss them in the batter.
If you are not a fan of glaze on top of muffins you can leave it off or sprinkle some decorators sugar on top of the muffins before they are baked.
Yes, I love white chocolate and raspberry together but semi-sweet, milk or even dark chocolate will work also. You can even use chocolate chunks if you want more chocolate in this recipe.
If you want more of a raspberry flavor you can add an extra 1/2 cup raspberries to the batter. You can also switch up the berries used in this recipe: blueberries, blackberries and strawberries all work!
Buttermilk adds moistness to homemade baked goods. I would normally suggest making your own buttermilk by adding a little vinegar or lemon juice but it doesn’t really make a good substitute unless you are using half and half. So, just go with a whole milk if you have that instead.
These can be stored in an airtight container where they will keep at room temperature for up to 3 days or a week in the refrigerator. They can also be frozen. Place in a freezer container and they will keep in the freezer for up to 3 months. To defrost, remove to the countertop overnight until thawed.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- all-purpose flour
- baking powder
- baking soda
- brown sugar
- salt
- butter
- eggs
- vanilla extract
- buttermilk
- raspberries
- white chocolate chips
- powdered sugar
- milk
HOW TO MAKE RASPBERRY WHITE CHOCOLATE MUFFINS:
Preheat the oven to 400° F. Spray a 12 cup muffin baking pan generously with a non-stick spray or line with cupcake liners. In a large bowl, sift flour, baking powder, and baking soda. Stir in sugar and salt; make a well in the center.
Add melted butter, eggs, vanilla extract, and milk into that well.
Stir until just combined.
Fold in raspberries and white chocolate chips. The batter will be thick.
Spoon the batter with a large cookie scoop into the baking pan (about 3/4 full) Bake for 20 minutes or until golden brown.
While muffins are baking make the glaze by whisking together the powdered sugar and milk, set aside. Allow muffins to cool for 5 minutes, then transfer to a wire rack to cool completely then drizzle with glaze.
WANT MORE DELICIOUS RECIPES?
Raspberry White Chocolate Muffins
Ingredients
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 cup brown sugar
- ½ teaspoon salt
- 8 Tablespoons butter 1 stick, melted
- 2 eggs lightly beaten
- 2 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup raspberries
- ½ cup white chocolate chips
Glaze:
- 1 cup powdered sugar
- 1-2 Tablespoons milk
Instructions
- Preheat the oven to 400° F. Spray a 12 cup muffin baking pan generously with a non-stick spray or line with cupcake liners.
- In a large bowl, sift flour, baking powder, and baking soda. Stir in sugar and salt; make a well in the center.
- Add melted butter, eggs, vanilla extract, and milk into that well.
- Stir until just combined.
- Fold in raspberry and white chocolate chips. Batter will be thick.
- Spoon the batter with a large cookie scoop into the muffin pan (about 3/4 of the way full).
- Bake for 20 minutes or until golden brown.
- While muffins are baking, make the glaze by whisking together the powdered sugar and milk, set aside.
- Allow muffins to cool for 5 minutes, then transfer to a wire rack to cool completely then drizzle with glaze.
Notes
- Regular milk can be substituted for buttermilk.
- Frozen raspberries can be used.
- These can be frozen, see above on how to do that.
- Use other chocolate in this recipe.
- More raspberries can be added, an additional 1/2 cup.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
