I love to make muffins because they’re the easiest and you can never go wrong with them. And these raspberry white chocolate muffins are the easiest ones yet!
You can see in the photo how fluffy the muffin is and how vibrant the raspberry color. And yes, they taste as amazing as they look!
How To Get Fluffy Muffins
Nobody wants to bite into a dense muffin, no matter how beautiful it looks. Right?
But how do we make our muffins oh so fluffy, tender and moist? Well the answer is really simple. We use greek yogurt or sour cream!
Yes, it’s not a secret (or is it?) that using Greek yogurt or sour cream really brings our baked goods to another level. And the great thing is, it’s really the ingredient that we all have in our fridge anyway.
- The acidic property of a yogurt reacts to baking soda which makes the muffins rise up.
- The tanginess of it makes the muffins more flavourful and richer.
- The creaminess helps the muffins get so tender and moist.
You can substitute sour cream for Greek yogurt, just make sure you don’t use the light one. Because yes, the fat in both Greek yogurt and sour cream matters in this case. That’s why this recipe only calls for just a bit of oil because the rest of the fat is provided by Greek yogurt.
Just letting you know that this batter is quite thick compared to other typical muffin batters. But don’t worry, that doesn’t mean your muffins will be dense, alright?
Just watch the video and you’ll see though it’s quite thick, it’s still workable. And since it’s thick, when you’re folding in your raspberries, try to mix as little as you can. You don’t want the raspberries to bleed into the batter.
Also, the common yet most important rule of all is, never over mix any batter to avoid getting dense baked goods.
I hope you’d give these muffins a try! Tag me in your instagram photos at @elmundoeats, I’d love to see your creations. And hey, don’t forget that you can rate the recipes that you’ve made with the stars rating below at the comment section.
Hungry For More Muffins?
- Banana and chocolate chips muffins
- Healthy oats banana muffins
- Goat cheese muffins
- Quick double chocolate muffins
- Apple oatmeal muffins
Watch how to make raspberry and white chocolate muffins here:
Raspberry and White Chocolate Muffins
- 2 1/2 cup all purpose flour (325 g)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup sugar (150 g)
- 1/3 cup oil (80 ml)
- 1 cup full fat Greek yogurt (250 g)
- 2 large eggs , room temperature
- 1 tsp vanilla extract
- zest of 1 lemon
- 3/4 cup chopped white chocolate (150 g)
- 2 1/4 cup fresh raspberries (215 g)
- Mix all ingredients in a bowl, set aside.
- Add all ingredients into another bowl and whisk everything together.
- Now add in dry ingredients and whisk until everything is mixed well. Batter will be quite thick, but don't worry. Just don't over mix it.
- Add in white chocolate and fold everything together using a spatula. Finally add in raspberries and gently fold them. Using a 3 tbsp ice cream scoop, put the batter in a greased muffin pan.
- Bake in a preheated oven at 350ºF (175ºC), without fan, in the lower 2/3 rack for 25 minutes or until a wooden skewer inserted comes out clean.
- Remove from the oven and leave to cool completely. Run a knife all around to help loosen up the muffins. Enjoy!