Go Back
–+ servings
many muffins with white chocolate and fresh raspberries on a rack.
Print Recipe
5 from 1 vote

White Chocolate and Raspberry Muffins

Incredible white chocolate and raspberry muffins, these small treats are tender and fluffy, sweet and tart. And ready in less than 30 minutes.
Prep Time5 minutes
Cook Time22 minutes
Course: Muffins and Cupcakes
Cuisine: American
Servings: 18
Calories: 198kcal
Author: Adina

Equipment

  • Muffin tins
  • Paper cases

Ingredients

  • 100 g white chocolate 3.5 oz or ¾ cup white chocolate chips
  • 150 g fine sugar 5.5 oz/ ¾ cup
  • 300 g flour 10.5/ 2 ½ cups, Note 3
  • 3 ½ teaspoons baking powder
  • 125 g raspberries frozen 4.5 oz, Note 4
  • a pinch of salt
  • 1 egg large
  • 175 ml buttermilk 6 fl. oz/ ¾ cup
  • 125 ml canola oil 4.2 fl. oz/ ½ cup

Instructions

  • Preheat the oven to 360°F/180°C. Line the muffin tins with paper liners.
  • Chop the white chocolate.
  • Dry ingredients: Place the white chocolate, sugar, flour, baking powder, frozen raspberries, and salt in a large bowl.
  • Wet ingredients: Whisk the egg lightly. Add it to the dry ingredients. Add buttermilk and oil.
  • Combine with a fork. Don’t overmix; the batter should still be relatively lumpy. A few light streaks of flour are fine; they just should not be too large.
  • Spoon the batter into the prepared muffin tins, filling each to ¾ full.
  • Bake for 20-22 minutes until lightly golden. Check with a toothpick inserted into the middle of a muffin; it should come out clean.
  • Rest in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

  1. Use a digital kitchen scale to measure the ingredients when baking; it guarantees for best results.
  2. The recipe makes 18 regular muffins so you will need one 12-hole + one 6-hole muffin tin. Or two 12-hole tins or three 6-hole tins. You can also scale the recipe to make only 12 muffins. In this case, use a small egg instead of the large one (or about ¾ of a large egg).
  3. I prefer to use cake flour in baking, but all-purpose flour is also fine.
  4. The raspberries should be frozen and not thawed. Fresh raspberries are also fine.

Nutrition

Serving: 1muffin | Calories: 198kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 103mg | Potassium: 61mg | Fiber: 1g | Sugar: 12g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg