Raspberry White Chocolate Muffins

With the perfect balance between sweet & fresh, these Raspberry White Chocolate Muffins are done with just 10 minutes of prep. They come out juicy, delicious and not too sweet - with chunks of white chocolate melted on top...

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• Why you will love these muffins
• What you need to make them
• How to make them
• Tips & tricks
• Recipe FAQ
• More quick & easy muffin recipes
• Recipe
• Reviews

These muffins are the ultimate indulgance, loaded with raspberries and white chocolate. If you're looking for something a little bit lighter, try these Raspberry Muffins - and for a similar muffin with a hint of tartness, try this cranberry white chocolate version.

Why you will love these muffins

• Quick to prep - 10 minutes tops
• Easy to make - just mix, scoop, and bake - there's not much more to it
• Juicy and moist with melted and browned and slightly crispy chunks of white chocolate on top
• Not too sweet but sweet enough to satisfy your sweet tooth
• Packed with raspberry and white chocolate flavor - striking the perfect balance between sweet and fresh

What you need to make them

• Butter - I always use salted butter, but if you want to use unsalted butter just add a pinch of salt as well
• Raspberries need to be fresh, as frozen will add too much water - but you can switch fresh raspberries for the same amount of fresh blueberries or chopped fresh strawberries
• Vanilla sugar can be substituted for vanilla extract, at the same amount
• Milk - feel free to use low fat or full fat, whatever you have

How to make them

1. Start by placing softened butter and sugar in a mixing bowl
2. Mix well using an electric whisk, until a bit fluffy
3. Add eggs
4. Mix well again

5. Add shredded white chocolate
6. Mix well - but don't use an electric whisk for this. Then set aside for now.
7. In another bowl, combine all dry ingredients (flour, vanilla sugar and baking powder)
8. Then mix together

9. Set aside 12 of the raspberries, then add the rest to the dry ingredients
10. Mix gently
11. Add the flour & raspberry mixture to the eggs, butter & sugar batter together with the milk
12. Mix until everything is well combined, but no more than that, and don't use an electric whisk for this

13. Bring out a muffin tin (or a regular oven tray) and line with 12 muffin liners, then scoop in muffin batter. Take care not to fill the liners to more than ¾.
14. Top each muffin with a raspberry (from those 12 you set aside) and press gently to submerge it about halfway in the batter
15. Top with chopped white chocolate and then bake for 20 minutes at 200C/400F. When done, a cake tester or tooth pick inserted in the middle should come out dry or almost completely dry.
16. Bring out from the oven and set aside to cool for at least 10 minutes.

Tips & tricks

• Store in a jar, with a paper napkin between the muffins and the lid, to keep the top crispy and the muffin moist.
• Microwave butter to soften it quickly - 30 seconds on half effect usually does the trick
• Let the muffins rest for at least 10 minutes after baking, or they will likely fall apart when trying to eat them
• Softened butter instead of melted butter is the secret to the moistest muffins

Recipe FAQ

More quick & easy muffin recipes

Love quick & easy muffins? Here are a few other versions to try - all quick, easy, and made with simple ingredients.

• Lemon Muffins
• German Muffins
• Cinnamon Muffins
• Double Chocolate Chip Muffins
• Cinnamon Apple Muffins
• The Best Vanilla Muffins

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