Warm white chocolate raspberry muffins are the perfect addition to your breakfast repertoire.
Welcome! Today we are cooking up something yummy for breakfast. I’ve been making these amazing white chocolate and raspberry muffins for a few years and it all started with a kitchen throw down!
If you are unfamiliar with a throw down it’s where you use ingredients on hand to make something amazing. Part luck and part intuition, some recipes are fails while others are total wins. Well, I had a basic muffin recipe I’ve used over the years to make blueberry and chocolate chip muffins. Well, I had neither on hand, but I did have fresh raspberries and some left over white chocolate. Boy was this a happy accident. It has become one of our favorites!
Making White Chocolate Raspberry Muffins
I learned the secret to perfect to great muffins from a professional baker. He said that to keep muffins soft and fluffy you should avoid over-mixing. Mix just enough to the combine ingredients. Always either grease the pan or use a muffin paper liner. Otherwise your muffin will be impossible to remove. Additionally, you always want to aim for filling your muffin tin about ¾ of the way full. This makes sure to give you those beautiful golden-brown domed tops we all love. Lastly, when you remove them from the oven, you’ll also want to remove them from the pan. Letting them cool in the hot tin and cause them to dry out.
You can check muffins for doneness in several ways. First, muffin tops should be a rounded peak and golden brown in color. When touched the warm bread should spring back. Lastly, when you insert a toothpick directly in the center it should be clean and batter free when removed.
Muffins can be stored in a covered container at room temperature for about 3 days. You can also freeze your muffins for storage up to 3 months. Just make sure you wrap them well with heavy duty tin foil and then place in air tight freezer bags. Taking the extra step of wrapping tin foil will help prevent freezer burn.
Raspberry White Chocolate Muffins
- muffin tin
- Mixing Bowl
- 1 Lrg Egg
- 2 Cups Flour
- ¾ Cup White Chocolate Chips
- 1 Tbsp Vanilla Extract
- 1 Tbsp Baking Powder
- 5 Tbsp Butter Softened
- 1 Cup Milk
- 1 Cup Fresh or Frozen Raspberries
- Preheat oven to 400°
- In a stand mixer, add egg and beat slightly
- Add vanilla, softened butter, sugar, and cream on low until combined
- Add milk
- Slowly add flour and baking powder a little at a time. Mix only enough to combine ingredients.
- Take bowl off mixer and add raspberries and white chocolate. Gently fold into batter
- Spoon mixture into greased muffin tin or paper liners in tin.
- Bake for 18-20 minutes or until tops are fully risen and golden brown.
- Check for doneness by inserting a toothpick in the center. Toothpick should come out clean.