Raspberry-White Chocolate Chip Muffins

Raspberry-White Chocolate Chip Muffins
  • PREP TIME
    15 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    1 hrs 15 mins
  • SERVING
    12 People
  • VIEWS
    9

Delicate buttermilk muffins bursting with the bright tang of fresh raspberries and the sweet creaminess of white chocolate. A perfectly balanced treat that's never cloying.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    39 g
  • Cholesterol
    29 mg
  • Fiber
    2 g
  • Protein
    4 g
  • Saturated Fat
    5 g
  • Sodium
    141 mg
  • Sugar
    19 g
  • Fat
    9 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin or use paper liners. (5 minutes)

02

Step

Sift together flour, sugar, baking powder, and baking soda in a large bowl. (3 minutes)

03

Step

In a separate small bowl, whisk together buttermilk, egg, and vanilla extract. (2 minutes)

04

Step

Add the buttermilk mixture and melted butter to the flour mixture, whisking until just moistened. The batter will be lumpy, and that's perfectly fine. Gently fold in the raspberries, miniature white chocolate chips, and raspberry jam. (7 minutes)

05

Step

Fill muffin cups with batter. (3 minutes)

06

Step

In a small bowl, combine the remaining sugar and cinnamon. Sprinkle this mixture evenly over the muffins, then top with the remaining white chocolate chips. (5 minutes)

07

Step

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, approximately 18 to 20 minutes. (20 minutes)

08

Step

Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely, about 30 minutes more. (40 minutes)

For a richer flavor, use browned butter instead of melted butter.
Gently toss the raspberries in a tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom.
These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.
For extra flavor, try adding a touch of lemon zest to the batter.
You can substitute frozen raspberries if fresh are not available. Do not thaw them before adding to the batter.

Griffin Rosenbaum

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 3 Ratings)
Total Reviews: (5)
  • Zoila Cremin

    My kids devoured these. So easy to make and so delicious!

  • Zachariah Dietrich

    These muffins were a hit! The raspberry jam swirl is genius.

  • Donny Keebler

    I love how these aren't overly sweet. Perfect for breakfast or a snack.

  • Jadyn Gutmann

    The texture was perfect! Light and fluffy.

  • Reggie Harber

    I added a streusel topping and they were even more amazing!

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