Get ready to transform your morning routine with these irresistible White Chocolate Raspberry Muffins that are about to become your new obsession! Imagine biting into a perfectly tender muffin where bursts of juicy raspberries meet creamy white chocolate chips, creating a symphony of flavors that will make your taste buds dance. These aren't just ordinary muffins - they're a gourmet experience that looks like it came straight from a bakery, but can be easily made right in your own kitchen. With a secret ingredient that guarantees bakery-level softness, these muffins are guaranteed to become your new breakfast (or anytime) favorite!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 cup raspberries
- 1/2 cup white chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking powder, and salt until well combined and no lumps remain.
- In a separate medium bowl, whisk together milk, vegetable oil, and egg until smooth and fully incorporated.
- Create a well in the center of the dry ingredients and pour the wet ingredient mixture into it. Gently fold the ingredients together using a spatula, being careful not to overmix. The batter should be slightly lumpy.
- Gently fold in the white chocolate chips, ensuring they are evenly distributed throughout the batter.
- Carefully fold in the raspberries, taking care not to crush them. Use a light touch to prevent the berries from bleeding too much into the batter.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- The secret ingredient is a light touch and not overmixing, which keeps the muffins tender and prevents them from becoming tough.
Tips
- The key to tender muffins is minimal mixing - stir just until ingredients are combined to avoid tough, dense results.
- Use fresh raspberries when possible, but frozen can work too. If using frozen, do not thaw before adding to the batter.
- For extra flavor, try lightly toasting the white chocolate chips before adding them to the batter.
- Make sure your baking powder is fresh to ensure maximum rise and fluffiness.
- Let the muffins cool slightly before removing from the tin to prevent breaking.
- Store in an airtight container for up to 3 days, or freeze for longer preservation.
- For a gourmet touch, sprinkle a little extra sugar on top of the muffins before baking for a crispy, sweet crust.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 38g
Protein: 5g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 25mg
