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Raspberry White Chocolate Muffins

Raspberry White Chocolate Muffins

I decided to make my kids an after-school snack using up the remaining raspberries I had in the refrigerator. I adapted a recipe I found on Sally’s Baking Addiction that turned out delicious. I learned something new from this recipe… If you start baking your muffins at a higher temperature (425) for the first 5 minutes then reduce the temperature (375), the muffins will rise beautifully. My kids had huge smiles on their faces when they saw these beautiful muffins on the table and they said they were moist, delicious, and pretty. I’ll be making this recipe again!

Raspberry White Chocolate Muffins

How to Make Raspberry White Chocolate Muffins

Preheat the oven to 425 degrees. Coat a muffin tin with cooking spray.

Combine the flours, baking powder, and salt together in a bowl until well blended.

Whisk together the eggs and sugar. Add the vanilla, milk, and coconut oil, and whisk until well combined. Slowly add the flour mixture to the egg mixture and stir until just combined – don’t overmix! The batter will be very thick and a bit lumpy. Fold in the white chocolate chips and then very gently (so they don’t break up) fold in most of the raspberries. Spoon batter into the prepared muffin tin then add a few of the remaining raspberries to the top of each muffin, making sure to push them down gently into the batter. Sprinkle with the turbinado sugar.

Raspberry White Chocolate Muffins

Place into the oven and bake at 425 for 5 minutes. Reduce the heat to 375 and continue baking for 13-15 minutes, or until a tester inserted into the center of a muffin comes out clean. Remove from the oven and cool for a few minutes in the pan before moving them to a cooling rack. Serve plain or with butter. Enjoy.

Raspberry White Chocolate Muffins

 

Raspberry White Chocolate Muffins

Raspberry White Chocolate Muffins

Servings: 12

Ingredients

  • 2 ½ cups flour
  • ½ cup whole wheat flour
  • 4 tsp baking powder
  • ½ tsp salt
  • 2 large eggs at room temperature
  • ½ cup white sugar
  • ¼ cup brown sugar
  • 1 tsp vanilla extract
  • 1 cup milk
  • ½ cup coconut oil melted
  • cup white chocolate chips
  • 1 ¼ cup fresh raspberries divided
  • Turbinado sugar

Instructions

  • Preheat the oven to 425 degrees. Coat a muffin tin with cooking spray.
  • Combine the flours, baking powder, and salt together in a bowl until well blended.
  • Whisk together the eggs and sugar. Add the vanilla, milk, and coconut oil, and whisk until well combined. Slowly add the flour mixture to the egg mixture and stir until just combined - don't overmix! The batter will be very thick and a bit lumpy. Fold in the white chocolate chips and then very gently (so they don't break up) fold in most of the raspberries. Spoon batter into the prepared muffin tin then add a few of the remaining raspberries to the top of each muffin, making sure to push them down gently into the batter. Sprinkle with the turbinado sugar.
  • Place into the oven and bake at 425 for 5 minutes. Reduce the heat to 375 and continue baking for 13-15 minutes, or until a tester inserted into the center of a muffin comes out clean. Remove from the oven and cool for a few minutes in the pan before moving them to a cooling rack. Serve plain or with butter. Enjoy.
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11 Comments

  1. Oh my goodness, I can just imagine the looks on your kids faces when you made them these, and what lucky children they are 🙂 Looks scrumptious and I can’t wait to make them. No kids in the house any more sadly but us big kids are going to love them.

  2. They sure do look delicious Pam and the fact that the kiddies enjoyed them is a huge plus!!! Thanks for the hint about the rising. I love muffin tops, lol…Thanks for sharing, Pam…