Raspberry and White Chocolate Muffin Recipe
These Raspberry and White Chocolate Muffins are made with buttermilk for an ultra tender crumb. The muffins are chock full of tangy berries and creamy white chocolate chips.
Standard Muffins
Ingredients
Batter
- 10 oz all purpose flour (2 cups, see note)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 3 oz granulated sugar (⅓ cup)
- 2 large eggs
- 6 oz Buttermilk (¾ cup)
- 3 ½ oz vegetable oil (½ cup)
- ½ teaspoon vanilla
- 6 oz white chocolate chips (1 cup)
- 8 oz raspberries (2 cups, fresh or frozen)
Instructions
- Preheat the oven to 375 °F. Butter and flour 12 standard-size muffin cups or line with paper liners. Alternately, this recipe will make 6 jumbo muffins.
- Place 10 oz all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon table salt and 3 oz granulated sugar in a large mixing bowl. Whisk the dry ingredients to combine.
- In a separate bowl, whisk together 2 large eggs, 6 oz Buttermilk, 3 ½ oz vegetable oil and ½ teaspoon vanilla.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until the flour is about ⅔ incorporated. Fold in 6 oz white chocolate chips then fold in 8 oz raspberries last. Don't overfold or you'll break up the raspberries. Scoop the batter into the prepared muffin tins.
- Bake until the center of a muffin springs back when lightly pressed or a toothpick inserted into the center of a muffin comes out with a few moist crumbs, 15-20 minutes.
- Cool the muffins in the pan for 10 minutes then turn them out onto a cooling rack.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!