Raspberry and White Chocolate Muffins
These raspberry and white chocolate muffins are soft, fluffy, and packed with juicy raspberries and creamy white chocolate chunks. They’re easy to make, perfectly balanced between tart and sweet, and just right for breakfast, brunch, or a cozy coffee break!
Servings: 12 muffins
Ingredients
Dry ingredients
- 2 cup (260 g) all-purpose flour
- 3 teaspoon baking powder
- ½ teaspoon salt
Wet ingredients
- ½ cup (100 g) sugar
- ⅓ cup (80 ml) oil
- ⅓ cup (80 ml) milk room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Heroes
- ½ cup (90 g) white chocolate chips
- 1½ cup (195 g) frozen raspberries
Instructions
- Preheat the oven to 350°F (175°C), using the conventional setting (without a fan). Line a 12-hole muffin pan.
Dry ingredients
- In a bowl, mix together the flour, baking powder, and salt. This ensures the leavening is evenly mixed, allowing your muffins to rise nicely.2 cup all-purpose flour, 3 teaspoon baking powder, ½ teaspoon salt
Wet ingredients
- In another bowl, mix the oil, sugar, eggs, and vanilla extract until smooth. Oil keeps the muffins extra moist, even the next day.½ cup sugar, ⅓ cup oil, ⅓ cup milk, 2 large eggs, 1 teaspoon vanilla extract
Combine
- Gently stir the dry ingredients into the wet mixture. Don’t overmix; a few lumps are okay. Overmixing makes muffins tough instead of fluffy.
- Fold in the white chocolate chips and the frozen raspberries. Frozen berries hold their shape better and don’t bleed as much color into the batter.½ cup white chocolate chips, 1½ cup frozen raspberries
Bake
- Divide the batter evenly between muffin cups. Bake on the lower ⅔ rack for 25–30 minutes, or until a toothpick comes out clean with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes before moving them to a wire rack. This helps them set and prevents soggy bottoms. Enjoy!
Notes
-
- Best measuring practice. Measuring flour with cups often packs in too much, making muffins heavy. A kitchen scale provides the exact amount needed to achieve soft and fluffy results every time.
- Don’t overmix. Stir just until the flour disappears. Overmixing is what causes muffins to become dense instead of fluffy.
- Use frozen raspberries straight from the freezer. They hold their shape better and won’t bleed color into the batter.
- Check early. Start checking at 20 minutes. Every oven runs differently, and overbaked muffins lose their softness fast.
Nutrition
Calories: 239.4kcal | Carbohydrates: 32.9g | Protein: 4.1g | Fat: 10.4g | Saturated Fat: 2.4g | Cholesterol: 29.8mg | Sodium: 226.8mg | Potassium: 91.9mg | Fiber: 1.6g | Sugar: 14.6g | Calcium: 95.7mg | Iron: 1.4mg
