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.
1-½ cupswhite baking chips (DIVIDED)(1 cup for batter, ½ cup for topping)
6ouncesraspberries (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.