Raspberry White Chocolate Muffins

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Want to make fluffy and delicious raspberry white chocolate muffins at home? These soft and tender muffins are packed with fresh raspberries and creamy white chocolate chips that taste absolutely amazing! This easy recipe uses simple ingredients and creates perfect bakery-style muffins that look beautiful but are simple to make. The muffins bake perfectly and come out fluffy every time, making them great for breakfast, snacks, or treating your family to something special.

These incredible raspberry white chocolate muffins are loved by everyone who tries them. The recipe makes light and airy muffins with juicy raspberries and sweet white chocolate chips that burst with flavor in every bite. This wonderful treat is perfect for weekend mornings, bringing to work, or any time you want something fresh and fruity. The muffins are also great for freezing, packing in lunch boxes, or serving to guests who will think you bought them from a fancy bakery.

Ingredients & Substitutions

• 2 cups all-purpose flour
• ½ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ⅓ cup melted butter
• 1 large egg
• 1 cup milk
• 1 teaspoon vanilla
• 1 cup fresh raspberries
• ½ cup white chocolate chips
• 1 tablespoon flour (for coating berries)

How to Make Best Raspberry White Chocolate Muffins:

• Get ready to bake: Heat your oven to 400°F. Line a 12-cup muffin tin with paper liners or spray with cooking spray. This prevents the muffins from sticking.
• Prepare raspberries: In a small bowl, gently toss fresh raspberries with 1 tablespoon flour. This helps prevent them from sinking to the bottom of the muffins.
• Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
• Mix wet ingredients: In another bowl, whisk together melted butter, egg, milk, and vanilla until smooth and well mixed.
• Combine ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Don’t overmix – the batter should look lumpy.
• Add berries and chips: Gently fold in the floured raspberries and white chocolate chips until evenly distributed throughout the batter.
• Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about ¾ full. This gives room for the muffins to rise properly.
• Bake to perfection: Bake for 18-22 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
• Cool and serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Kitchen Items You’ll Need

• 12-cup muffin tin
• Paper muffin liners
• Large mixing bowl
• Medium mixing bowl
• Measuring cups and spoons
• Whisk
• Rubber spatula
• Wire cooling rack