Chunky White Chocolate-Raspberry Muffins 🧁
Recipe Overview:
- Name: Chunky White Chocolate-Raspberry Muffins
- Cook Time: 20 minutes
- Prep Time: 22 minutes
- Total Time: 42 minutes
- Recipe Category: Quick Breads
- Keywords: Breads, < 60 Mins
- Servings: 12
- Calories: 273.5 per serving
- Rating: ⭐️⭐️⭐️⭐️⭐️
- Description: My mother’s personal favorite–chunks of smooth white chocolate and tart raspberries floating in a tender vanilla batter with a sugared topping. What’s not to love?!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 1/4 cup |
| Sugar | 1/2 cup |
| Sugar (for topping) | 1 tablespoon |
| Egg | 1 |
| Milk | 1 cup |
| Vanilla Extract | 1 teaspoon |
| Baking Powder | 1 tablespoon |
| Flour | 2 cups |
| Flour (for dusting) | 1 tablespoon |
| White Chocolate | 8 ounces |
| Fresh Raspberries | 1/2 cup |
Instructions:
-
Preheat Oven: Preheat your oven to 400°F (200°C).
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Prepare Muffin Cups: Grease 12 standard-size muffin cups or line them with paper wrappers.
-
-
Cream Butter and Sugar: In a medium bowl, using an electric mixer on medium speed, cream together the butter and 1/2 cup of sugar until smooth.
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Add Wet Ingredients: Add the egg, milk, and vanilla extract to the butter-sugar mixture. Blend everything well.
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Combine Dry Ingredients: In a large bowl, whisk together the baking powder, 2 cups of flour, and the chopped white chocolate.
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Mix Wet and Dry: Gradually add the dry mixture to the wet ingredients, stirring just until combined. Be careful not to overmix.
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Fold in Raspberries: Gently fold in the fresh raspberries into the batter. It’s okay if the batter is slightly lumpy.
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Fill Muffin Cups: Fill each muffin cup about 3/4 full with the batter.
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Prepare Topping: In a small bowl, mix 1 tablespoon of flour with 1 tablespoon of sugar until thoroughly combined.
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Top Muffins: Dust the tops of the muffins with the flour-sugar mixture.
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Bake: Place the muffin tray in the preheated oven and bake for 20-25 minutes, or until the center of a muffin springs back when lightly pressed.
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Cool: Allow the muffins to cool in the muffin tin for 5 minutes. Then, carefully transfer them to wire racks to cool completely.
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Serve: These Chunky White Chocolate-Raspberry Muffins are delightful when served warm or cooled. Store any leftovers in an airtight container at room temperature.
Nutrition Facts (per serving):
- Calories: 273.5
- Total Fat: 11.3g
- Saturated Fat: 6.7g
- Cholesterol: 32.5mg
- Sodium: 158mg
- Total Carbohydrates: 38.9g
- Dietary Fiber: 0.9g
- Sugar: 20.9g
- Protein: 4.6g
These Chunky White Chocolate-Raspberry Muffins are a delightful treat that perfectly balances the sweetness of white chocolate with the tartness of fresh raspberries. 😋 The moist and tender texture of the muffins, combined with the crunchy sugared topping, creates a heavenly experience with every bite. Whether enjoyed as a quick breakfast, a sweet snack, or a lovely dessert, these muffins are sure to become a favorite in your home, just like they are in mine! 🎉
