Can I use frozen raspberries in white chocolate raspberry muffins?

Yes, you can use frozen raspberries without thawing them first. One and a quarter cups of frozen raspberries (about 6 ounces) work perfectly. Keeping them frozen prevents excess juice from bleeding into the batter and causing streaks.

Why are my white chocolate raspberry muffins dense instead of fluffy?

Dense muffins are almost always caused by overmixing the batter. Stir the wet and dry ingredients with a rubber spatula just until they are combined, and then gently fold in the raspberries and white chocolate chips. Overmixing develops too much gluten, resulting in a tough texture.

How should I store white chocolate raspberry muffins to keep them fresh?

Store cooled muffins in an airtight container at room temperature for 2 to 3 days. For longer storage, refrigerate them for up to 5 days. In humid weather, placing a paper towel in the container helps absorb excess moisture.

What is the best type of white chocolate to use for muffins?

Use quality white chocolate chips made with cocoa butter, not white baking chips that contain vegetable oils. Cocoa butter provides a creamy, rich melt and superior flavor. Three-quarters of a cup of white chocolate chips is the ideal amount for this recipe.

White Chocolate Raspberry Muffins: Soft, Fluffy & Fruity

Name: White Chocolate Raspberry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup granulated sugar; 2 large eggs, at room temperature; 1/2 cup unsalted butter, melted and cooled; 1/2 cup milk, at room temperature; 1 teaspoon vanilla extract; 1 1/4 cups fresh or frozen raspberries, about 6 ounces; 3/4 cup white chocolate chips; 2 tablespoons coarse sugar, for topping

Ingredients

Scale

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
2 large eggs, at room temperature
1/2 cup unsalted butter, melted and cooled
1/2 cup milk, at room temperature
1 teaspoon vanilla extract
1 1/4 cups fresh or frozen raspberries, about 6 ounces
3/4 cup white chocolate chips
2 tablespoons coarse sugar, for topping

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Instructions

1-Preheat the oven to 425°F (220°C): Preheat the oven to 425°F (220°C). Grease a 12-cup muffin pan or line with paper liners.
2-In a large bowl, whisk the flour,: In a large bowl, whisk the flour, baking powder, salt, and granulated sugar.
3-In a separate bowl, whisk the eggs: In a separate bowl, whisk the eggs until smooth, then blend in the melted butter, milk, and vanilla until well combined.
4-Pour the wet ingredients into the dry: Pour the wet ingredients into the dry ingredients and stir with a rubber spatula just until combined (do not overmix). Gently fold in the raspberries and white chocolate chips.
5-Divide the batter evenly among the muffin: Divide the batter evenly among the muffin cups, filling them to the top. Sprinkle the tops with coarse sugar, if desired.
6-Bake for 5 minutes, then reduce the: Bake for 5 minutes, then reduce the oven to 350°F (175°C) and continue to bake for 15-20 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7-Let the muffins cool in the pan: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!

Last Step:

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Prep Time: 10 min
Cook Time: 20 min
Method: bake

Nutrition

Calories: 285 cal