White Chocolate Raspberry Muffins

three baked muffins on white rectangular dish with raspberries and white chocolate chips scattered around the muffins. Glass of milk in background.

White Chocolate Raspberry Muffins

White Chocolate Raspberry Muffins are bursting with juicy raspberries and have white chocolate chips on the inside and outside! Use frozen raspberries if you can't find fresh. Moist and flavorful. Make-ahead friendly.

Course Breakfast, Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 355kcal

Author Anne Clark

Equipment

large mixing bowl
whisk
measuring cup(s)
measuring spoons
standard size muffin pan

Ingredients

½ cup canola oil (or melted butter)
2 large eggs
1 cup whole milk
1 teaspoon maple flavor extract (or vanilla extract)
1 cup sugar
1-½ cups all-purpose (plain) flour
1 tablespoon baking powder
½ teaspoon salt
1-½ cups white baking chips (DIVIDED) (1 cup for batter, ½ cup for topping)
6 ounces raspberries (rinsed and dried with paper towels) (about 1-¼ cups)

Instructions

Preheat the oven to 350F. Spray the muffin tin with non-stick spray (or use muffin liners; spray the muffin liners with non-stick spray).
In a large mixing bowl, add oil (or butter), eggs, milk, and maple flavor extract. Blend well with a whisk, for about 1 minute.
Add the sugar, flour, baking powder, and salt. Whisk for a few minutes until well blended. Stir in 1 cup white chocolate chips.
Fold in the raspberries with a spatula or spoon. Don't over mix.
Fill the muffin cups about ¾ full. Sprinkle the remaining ½ cup of white baking chips evenly on top of all the muffins (do not stir).
Bake for 15-20 minutes or until a clean, wooden toothpick inserted into the middle of a muffin comes out clean, with no wet batter stuck to the toothpick.

Notes

Oil creates a dense, super moist muffin! However, you can use butter instead if you prefer.

Search for raspberries that are nice and firm. When you're ready to make the muffins, rinse the muffins under cool water and gently pat them dry with a paper towel.

Be sure to use all-purpose flour (not self-rising flour). The consistency will not be the same if you use self-rising flour.

For best results, don't overmix the batter. In addition, be gentle when folding in the raspberries; you don't want them to get smashed or break apart.

For added decoration, and if you have some, sprinkle a little coarse sugar on top of completely cooled muffins.

Use muffin liners for easy removal of the muffins from the muffin tin. Otherwise, be sure to spray the muffin liners with non-stick spray to prevent sticking.

Nutrition