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!
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.
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.
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
- ⅔ 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.
These muffins are so pretty, Pam! They sound heavenly too. What’s not to love in a muffin with both raspberries AND chocolate?!
These muffins are so beautifully risen and I love the combo of raspberries and white chocolate.
This looks like the perfect breakfast! And great baking tip… I’m going to have to try that the next time I make muffins!
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.
The raspberries give the muffins such a pretty pop of pink and go so well with the white chocolate chips!
My son loves all things raspberry. I know he’d love these!
Would love one of these for breakfast.
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…
Raspberry and chocolate work perfectly together. And white chocolate puts a fun spin on it! Thanks for sharing!
love this combo! makes me recall my favorite cheesecake from the cheesecake factory. 🙂
Muffins sound like the perfect after school or after work surprise! Wishing they would appear on my counter when I get home.