Raspberry and white chocolate muffins

These delicious White Chocolate and Raspberry Muffins have a light, fluffy texture and are rich in creamy white chocolate chips and sweet raspberries. These muffins are great for breakfast, lunch, and even to pack in school and work lunchboxes. These are quick to bake and deliciously warm.

This recipe makes a delicious batch of muffins with white chocolate and raspberries. The muffins have a soft crumb and a golden topping. These make great afternoon tea or sweet treats, and I love making a batch when fresh raspberries are in season. These can also be made from frozen raspberries.

This recipe for raspberry white chocolate muffins is a great one to have on hand, especially with the new year and work and school back this month.

WHY IS THIS RECIPE SO DESIGNS ABLE?

Each mouthful is enjoyable and satisfying with a soft, fluffy crumb.
Rich, creamy white chocolate chips and bursting fresh raspberries will brighten your taste buds.
Simple with a 25-minute baking time

NOTES ADDITIONAL

It is best to melt the butter first, then set it aside while preparing the rest of your ingredients. Allow the butter to cool down before mixing it into the batter.

White chocolate chips These can be added to the dry ingredients. This allows you to avoid stirring them in at the end of over-mixing your batter.

Eggs, milk, and Greek yogurt must be at room temperature before adding them to your bowl. This allows them to blend seamlessly and create a smooth muffin batter.

Raspberries You can use fresh or frozen raspberries in this recipe. Fresh raspberries are in season, so I used them! Frozen raspberries can be used in the batter, but they should not be thawed before you add them to it.

STEP BY STEP INSTRUCTIONS

1) Heat oven to 220oC (428oF) fan-forced. Line a 12-hole regular muffin pan with muffin liner. Set aside. Set aside the melted butter to cool.

2) Add flour, baking powder and baking soda to a large bowl. Mix until combined.

Add the melted butter, milk and eggs to a small bowl. Mix until eggs are well combined.

4) Add liquid mixture to dry, and fold in until well combined. Mix until well combined. Do not overmix.

5) Add raspberries to the batter and mix until well combined. Be careful not to overmix

6) Pour the batter into muffin liners and fill them to the top. Makes 12-14 muffins.

7) Bake for 5 Minutes at 220oC (428oF).

8) Bake for another 15-20 minutes after the initial 5 minutes.

9) Serve warm or cool and enjoy

TIPS FOR THE BEST WHITE CHOCOLATE AND RASPBERRY MUFFINS

I suggest using paper muffin cases rather than greasing the muffin tray. They have fruit and chocolate that can stick to the tray.
Bake the muffins for 5 minutes at 220°C (428°F). This allows them to rise quicker, creating taller muffins.
Allow the butter to cool down before you measure and gather the rest of the ingredients.
Let the milk, eggs and yogurt cool down before you add them to the recipe. After that, measure each quantity and set them aside on your kitchen bench for at least 30 minutes.
Adding white chocolate chips to the dry mixture is a great option to adding them at the end. This can lead to dense muffins.
Fresh or frozen raspberries can be used in these muffins. I prefer to use fresh.
Keep dry in an airtight container at room temperature for three to four days in a dark, dry pantry.
Place in an airtight box or wrap each one in plastic wrap. Then freeze for up to three months.
Thaw at ambient temperature overnight. Warm-up in a microwave or low oven before you serve.