Description
Soft and fluffy muffins bursting with juicy raspberries and creamy white chocolate, making for a delightful balance of sweetness and tartness. A perfect Mother’s Day treat!
Ingredients
Units
Scale
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120ml) buttermilk
- 1 cup (150g) fresh raspberries
- 3/4 cup (130g) white chocolate, chopped or chips
Instructions
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Preheat Oven:
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
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Prepare Dry Ingredients:
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
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Mix Wet Ingredients:
- In another bowl, whisk together melted butter, sugar, eggs, vanilla extract, and buttermilk until smooth.
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Combine Ingredients:
- Gently fold the dry ingredients into the wet mixture, stirring until just combined. Do not overmix—a few lumps are fine.
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Add Raspberries & White Chocolate:
- Carefully fold in the raspberries and white chocolate chips to avoid breaking the berries too much.
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Bake:
- Spoon the batter into muffin liners, filling them about ¾ full.
- Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
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Cool & Serve:
- Let the muffins cool slightly before serving. Enjoy warm or at room temperature!
Notes
- Frozen raspberries can be used, but do not thaw them before mixing to prevent excess moisture.
- Substitute buttermilk with ½ cup milk + ½ tbsp lemon juice if needed.
- Store muffins in an airtight container for up to 3 days or freeze for longer storage.
- For extra sweetness, drizzle with white chocolate glaze after baking.
