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Raspberry White Chocolate Muffins Recipe

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  • Author: Sara
  • Total Time: 1 hour 55 minutes
  • Yield: 13 large muffins
  • Diet: Vegetarian

Description

These Raspberry White Chocolate Muffins are moist, fluffy, and bursting with fresh raspberry flavor combined with sweet white chocolate chips. The batter is enriched with Greek yogurt and heavy cream for an indulgent texture, topped with a crispy sugar crust for the perfect morning or afternoon treat. With a unique resting time for enhanced flavor and soft crumb, these muffins bake up beautifully golden with a tender interior.

Ingredients

Dry Ingredients

  • 300 grams all-purpose flour (spooned and leveled)
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 Tbsp cornstarch

Wet Ingredients

  • 113 grams salted butter (melted)
  • 250 grams granulated sugar
  • 3 large eggs (room temperature)
  • 170 grams Greek Yogurt
  • 2 tsp pure vanilla extract
  • 180 mL heavy cream (room temperature)

Mix-ins

  • 125 grams fresh raspberries (halved)
  • 170 grams white chocolate chips

Topping

  • 2-3 Tbsp granulated or raw sugar (optional for topping)

Instructions

  1. Prepare Raspberries: Slice the fresh raspberries in half and place them face down on a paper towel to absorb excess liquid. Set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Combine Butter and Sugar: In a large bowl, whisk the melted butter and sugar until well combined.
  4. Add Eggs: Add one egg at a time to the butter-sugar mixture, whisking each until well incorporated and lightened in color, about 30 seconds per egg.
  5. Add Yogurt and Vanilla: Whisk in the Greek yogurt and vanilla extract until the batter is completely smooth.
  6. Add Heavy Cream: Whisk in the heavy cream until smoothly combined.
  7. Incorporate Dry Ingredients: Add the dry ingredients to the wet mixture and gently mix just until a few streaks of flour remain.
  8. Toss Raspberries with Cornstarch: Coat the halved raspberries with cornstarch to prevent sinking, then fold them and the white chocolate chips into the batter just until evenly distributed.
  9. Rest the Batter: Cover the bowl with a lid, plastic wrap, or tea towel and let the batter rest at room temperature for 1 hour to improve texture and flavor.
  10. Preheat Oven and Prepare Muffin Tin: Preheat the oven to 425°F (218°C) and line muffin tins with paper liners or grease them. Plan to bake 12 muffins at a time, with the 13th baked after.
  11. Fill Muffin Tins: Using a large cookie scoop, fill each muffin cup to the top with batter.
  12. Add Sugar Topping: Sprinkle 1-2 teaspoons of granulated sugar on top of each muffin for a crispy crust (optional).
  13. Bake First Phase: Bake for 5 minutes at 425°F to set the muffin tops and start rising.
  14. Lower Oven Temperature and Finish Baking: Reduce oven temperature to 375°F (190°C) and continue baking for 13-15 minutes, until muffins are golden brown and spring back when gently pressed in the center.
  15. Cool Muffins: Remove muffins from the oven and allow them to cool for 10-20 minutes before serving to set the crumb and flavors.

Notes

  • Resting the batter for 1 hour at room temperature helps develop a tender crumb and better rise.
  • Coating raspberries with cornstarch prevents them from sinking to the bottom and keeps the batter from becoming too watery.
  • The sugar topping is optional but adds a wonderful crunchy texture on top of the muffins.
  • Baking in two batches allows even baking and consistent texture.
  • Use room temperature eggs, yogurt, and cream to ensure smooth batter and proper mixing.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/raspberry-white-chocolate-muffins-recipe/