White Chocolate Raspberry Muffins with Fresh Berries

Start baking at a higher temperature for the first few minutes to create a burst of steam that helps lift the batter. Resting the batter briefly before baking can also thicken it slightly and encourage a higher rise.

Substitute whole milk and replace two teaspoons of the milk with vinegar to mimic buttermilk’s acidity. This helps the muffins stay tender and moist.

Store muffins in an airtight container at room temperature for up to four days. For longer storage, wrap individually and freeze for up to two months; thaw at room temperature or warm briefly.

White Chocolate and Raspberry Muffins

Easy, moist raspberry and white chocolate muffins with lemon zest—perfect for brunch or a sweet snack.

Equipment you may need

• 12-cup muffin pan
• Parchment paper or cupcake liners
• Stand mixer or hand mixer
• Mixing bowls
• Measuring cups and spoons
• Whisk and rubber spatula

Ingredients

• Cooking spray
• 2 1/4 cups (281 g) all-purpose flour
• 3/4 teaspoon salt
• 1 1/2 tablespoons (18 g) baking powder
• 1/4 teaspoon (1 g) baking soda
• 1 1/2 cups (180 g) raspberries, fresh or frozen, washed and dried
• 1 cup (200 g) granulated sugar
• 1/2 cup (114 g) unsalted butter, room temperature
• 2 large eggs, room temperature
• 1 teaspoon (4 g) pure vanilla extract
• 1 teaspoon (2 g) lemon zest
• 2/3 cup (160 g) full-fat buttermilk, room temperature (plus 1 tbsp more if needed)
• 3/4 cup (135 g) white chocolate chips or chopped white chocolate
• 1/4 cup (50 g) turbinado sugar for topping

Instructions

1. Preheat oven to 425°F (220°C). Spray a 12-cup muffin pan with cooking spray and line with cupcake liners.
2. Whisk together flour, baking powder, baking soda, and salt in a large bowl. Toss the raspberries with the flour mixture to coat—this helps prevent them from sinking.
3. Using a stand mixer or hand mixer, cream the butter with the granulated sugar for about 2 minutes until light and fluffy.
4. Add the eggs, vanilla extract, and lemon zest to the butter-sugar mixture and beat until combined.
5. Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Stir gently until just combined; if the batter seems too dry, add the extra tablespoon of buttermilk. Fold in white chocolate chips.
6. Divide the batter among the muffin liners, filling almost to the top. Sprinkle each muffin with turbinado sugar.
7. Bake at 425°F for 8 minutes, then reduce the oven temperature to 375°F (190°C) without opening the door. Bake another 15 minutes or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling. Serve warm or at room temperature.

Notes

Nutrition