November 18, 2024

White Chocolate and Raspberry Muffins

White chocolate and raspberry muffins are a delicious snack for any day. The batter is incredibly light and is also filled with raspberries and white chocolate chips. Because these muffins are easy to make, they are a great treat to make for any day!

In this blog post, you will learn how to make white chocolate and raspberry muffins.

How to Make White Chocolate and Raspberry Muffins

Melt your unsalted butter either in the microwave or on the stovetop. Remove from the heat and place into a large bowl and let cool before use. Add the milk and vanilla extract to the butter and whisk together. Next, add the large egg and whisk that into the wet ingredients. Set aside. In a medium bowl, pour in the all-purpose flour and baking powder. Whisk those two ingredients together well. Next add the sugar and whisk in.

Pour the dry ingredients into the wet ingredients and stir together with a silicone spatula. Once mixed together so that no flour is seen, add the white chocolate chips and raspberries. Fold them into the batter just enough to be incorporated. Spoon into muffin liners in the muffin tray. Sprinkle with extra white chocolate chips and bake in the oven.

When they have finished baking, remove from the heat and let cool in the muffin tray for about 5 minutes. Remove the muffins from the tray and continue to let cool on an oven rack. Let them cool for about 30 minutes for these muffins to fully settle and stick together. Enjoy!

How to Make Your Muffin Tops Tall

The secret to making your muffin tops tall is by baking the muffins at a high heat for 5 minutes then decreasing the temperature and continuing to bake them for the recommended time.

Bake the muffins at 425℉/220℃/Gas Mark 7 for 5 minutes. Then decrease the temperature to 350℉/175℃/Gas Mark 4 and continue to bake the muffins for another 17-20 minutes.

The blast of high heat causes the tops to rise quickly. Once the tops have risen, the temperature is decreased to allow the insides of the muffins to bake evenly without burning.

How to Tell When My Muffins are Finished Baking

The Toothpick Test: insert a toothpick into the centre of the muffin then remove quickly, if no batter is on it and only a few crumbs, then they are finished baking. Sometimes I just use a knife instead of a toothpick. A knife can leave a bigger hole, but it is more convenient.
The Touch Test: gently press the top of one of the muffins, and if it springs back quickly and is not wet, then they are most likely done.
The Golden-Brown Colour: a nice and even golden-brown colour normally suggests the end of baking these muffins. Just be careful because if you have the muffins on a high rack in the oven, they could brown or burn easily without the centres being finished baking. I prefer to bake on my second lowest shelf. Your baked goods get a nice golden-brown colour without the fear of them burning. If any baked good of yours is browning too quickly either cover it with aluminum foil or move it to a lower shelf in the oven.
The Temperature Probe: as always the golden standard is the temperature probe. The internal temperature that the muffins should reach is 200℉/93℃.

White Chocolate Chips

White chocolate chips pair beautifully with the raspberry chunks. I like to add the chips into the batter, and right before baking, I add extras to the tops of the muffins. Another option for these raspberry muffins is to melt the white chocolate in the microwave and once the muffins are baked, lightly drizzle the white chocolate over top of the muffins. Whichever way that you incorporate the white chocolate chips, these muffins will taste amazing!

Storage

To store your muffins wait until your muffins have cooled down completely and then place them into a plastic bag. Muffins can stored at Room Temperature for up to 4 days.

Muffins can be stored in the Refrigerator for 5-7 days. Place them into an airtight container or into a sealed bag and place them into the fridge.

Muffins can stored in the Freezer for up to 3 months. Individually wrap them in cling wrap and then place them into either an airtight container or a freezer safe bag.

To Thaw, remove from the freezer and either let thaw at room temperature, in the oven, or in the microwave. To thaw in the oven, heat the oven to 350℉/175℃/Gas Mark 4 and place them onto a baking sheet lined with parchment paper. Bake for about 10-15 minutes. To thaw in the microwave, place the muffins onto a microwave safe plate and heat for 30 second intervals until it is heated throughout. The microwave is the better option if you only want to heat one muffin at a time while the oven is better if you want to reheat a few muffins together.

Ingredients

Unsalted butter: unsalted butter is the liquid and fat that is used for flavour. Vegetable oil can be substituted 1:1 in this recipe. However, I find that butter is more flavourful than vegetable oil.

Whole Milk: milk is the main liquid for this recipe. Room temperature is preferred as Also, whole fat milk is preferred for its richness in baked goods.

Egg: the egg binds all of the ingredients together.

Vanilla Extract: vanilla extract enhances the flavour of the ingredients.

All-Purpose/Plain Flour: all-purpose flour is the main structural component of these muffins.

Baking Powder: baking powder is the leavening agent and helps the muffins to rise.

Granulated Sugar: sugar sweetens these muffins.

White Chocolate Chips: white chocolate chips are preferred over dark or milk chocolate chips because they have a more delicate flavour that pairs well with the raspberries.

Frozen Raspberries: the frozen raspberries add sweetness and a pop of colour to these muffins. Fresh raspberries can be used instead; however, I find that frozen raspberries are easier to store and more economical to purchase. If you are using frozen raspberries, do not thaw first. If you want other raspberry desserts, try my Raspberry Cheesecake.

Tips

I do not often use muffin tin liners in my baking as I prefer just to grease my muffin tin, but with this muffin recipe, muffin liners are highly recommended. These muffins can be hard to remove from the muffin tin so by using liners, you will save yourself the sadness of them breaking apart when you try to remove them from the tray. Believe me, I’ve been there.
Once you remove the muffins from the tin, let them rest for about 30 minutes to let them settle. These muffins are much more delicate than my other muffin recipes, but they are definitely worth the extra hassle!
Strawberries can be substituted for the raspberries or you can have a mix of the both of them.
If you prefer milk chocolate chips, go ahead and swap them in for a lovely chocolate flavour.

Looking for more muffin recipes? Try my other recipes below!