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 - and are sure to be the star of any gathering!
Bring out a large mixing bowl and add in the butter in pieces and the sugar. Mix well using an electric whisk, until a bit fluffy.
Crack the eggs and add them to the batter, mix well.
Add the shredded white chocolate to the batter and mix - do not use an electric whisk for this. Then set aside the batter.
Bring out another mixing bowl, add in the flour, vanilla sugar and baking powder and mix together.
Pick out 12 raspberries and set aside for now, then add the rest to the flour mixture and mix gently.
Add the raspberry and flour mixture to the batter along with the milk, and mix until well combined, but not more than that
Bring out a muffin tin and place 12 muffin liners in the tin. Scoop in the batter in the muffin liners using two regular spoons, making sure to not fill them to more than ¾. Place a raspberry on top of each muffin and press gently to submerge it halfway in the batter, then top with the chopped white chocolate.
Place in the middle of the oven and bake for 20 minutes. When a cake tester comes out dry, or almost dry, they're done.
Bring out the muffins from the oven and set them aside to rest in the muffin tin for at least 10 minutes. Then serve and enjoy!
Butter - I always use salted butter, but if you want to add unsalted butter just add a pinch of salt as well
Raspberries need to be fresh, as frozen will add to 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
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 juiciest, moistest muffins