White Chocolate Raspberry Muffins make a delicious breakfast or snack. Sweet and tart, these muffins combine the perfect combination of white chocolate and raspberries to make them the perfect treat.
These muffins make a great snack any time of day. They are also great for a quick breakfast on the go.
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Ingredients For White Chocolate Raspberry Muffins
This recipe for White Chocolate Raspberry Muffins has less than a dozen ingredients.
- Frozen Raspberries. Fresh can be used but we prefer frozen raspberries because they don’t break up when folded into the batter.
- White Chocolate. A chopped white chocolate bar or white chocolate chips can be used in this recipe.
- All-Purpose Flour. This flour can also be swapped for whole wheat flour or a combination of half all-purpose flour and half whole wheat flour.
- White Sugar. The sweetness complements the raspberries and white chocolate.
- Milk. Whole milk or 2% milk is used in this recipe.
- Lemon Juice. Added to the milk to thicken it before adding to the batter, the lemon juice creates a buttermilk-like texture.
- Butter. Melted butter is used for its rich flavour.
- Eggs. Large-sized eggs are used.
- Vanilla Extract.
- Baking Soda. A small amount of baking soda is used as the leavening agent in these muffins.
- Coarse Sugar. This ingredient is sprinkled on top of muffins before baking but is optional.
Substitutions and Additions For this Muffin Recipe
There are a few additions and substitutions that can be made for these muffins.
- Almonds. Add slivered almonds to the batter or on top of the muffins before baking. The almonds not only complement the raspberries and chocolate but also add crunch.
- Buttermilk can be used in place of the milk and lemon juice. It will create a richer but denser muffin.
- Dark chocolate can be used instead of white chocolate.
- Vegetable oil can replace the melted butter in this muffin recipe.
- Vinegar can be used in place of the lemon juice in the milk.
How To Serve These Muffins
Muffins make a great quick breakfast. Although there are healthier options, these muffins are good for breakfast on the go.
They also go well with coffee or tea, especially as a mid-morning pick-me-up. They are perfect for packing in a lunch for work or school.
We make a batch of these for our trips to the beach because they are easy to eat on the go. They are also great to pack for a camping trip to have as a snack while setting up camp.
Storing White Chocolate Raspberry Muffins
After cooling these muffins should be stored in an air-tight container at room temperature. They will stay fresh for up to 2 days.
The muffins can also be stored in the freezer for up to 3 months. Thaw at room temperature before serving.
White Chocolate Raspberry Muffins
Ingredients
- 1 cup milk
- 1 Tbsp lemon juice
- 2 large eggs
- ¼ cup melted butter, cooled
- 1 tsp vanilla extract
- 1 cup white sugar
- 2¼ cups all-purpose flour, divided
- ½ tsp baking soda
- 1 cup frozen raspberries
- ½ cup chopped white chocolate
- 4 Tbsp coarse sugar, optional
Instructions
- Preheat oven to 375℉.
- Line a muffin pan with paper liners or grease the pan.
- Add lemon juice to the milk and let sit 1-2 minutes to thicken.
- In a large bowl, whisk together milk, eggs, melted butter, and vanilla.
- Stir in sugar.
- Add 2 cups of flour and baking soda and stir until just combined.
- Toss raspberries in remaining ¼ cup of the flour.
- Fold in raspberries and white chocolate.
- Fill prepared muffin pan with the batter. (About ¼ cup of batter per muffin cup.)
- Sprinkle coarse sugar over tops of muffins, optional.
- Bake in preheated oven for 22-25 minutes or until muffins are baked through.
- Cool in pan for 2-3 minutes before transferring to a cooling rack to finish cooling.
