If I had a bakery, this muffin would be a constant offering on the menu! Soft, fluffy, packed with raspberry + white chocolate in every bite, and finished with the delicate crunch of turbinado sugar, this recipe is a new staple in our house!
The keys to success when making these:
1. Use frozen raspberries! Fresh raspberries get too soft too quickly and will color the entire muffin instead of remaining equally distributed.
2. Chop your raspberries – it’s so much more enjoyable to get small bits of the berry instead of large chunks.
3. Sprinkle on the turbinado sugar (even though it’s technically optional). This crunchy sugar is my favorite for finishing of baked goods, especially muffins. In this recipe, it adds a little more sweetness to offset the tart berry. Plus, it makes the muffins look even prettier!
White Chocolate Raspberry Muffins
Ingredients
- 2 cups all purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup (4 oz) unsalted butter, softened
- ¾ cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- ½ cup buttermilk
- 1 cup chopped frozen raspberries
- ½ cup white chocolate chips
- Turbinado sugar for topping
Instructions
- Preheat your oven to 375℉.
- In the bowl of a stand mixer, cream together the butter and sugar on medium speed until light and fluffy, about 3 minutes.
- Add in the eggs and vanilla and beat again until incorporated.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- Alternate adding in the flour mixture and the buttermilk, using a spatula to fold in the ingredients between each addition.
- Gently fold in the chopped frozen raspberries and white chocolate chips. Do not overmix.
- Top each muffin with a generous sprinkle of turbinado sugar.
- Bake for 20 minutes and let cool for 10 minutes in the pan before transferring to a rack to cool completely.
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