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–+ servings
A muffin with a bite out of it against a red dish and fresh raspberries.
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Raspberry White Chocolate Muffins


Course Breakfast, Muffins, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18
Raspberry White Chocolate Muffins are a one bowl muffin recipe! Moist and sweet muffins filled with fresh juicy raspberries and sweet white chocolate chips. These homemade fluffy muffins are a perfect snack or breakfast treat.

Ingredients
  

Muffin Batter

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 cup buttermilk
  • 1/2 cup (1 stick) salted butter (melted & cooled)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1½ cups coarsely chopped fresh raspberries (chop and then measure)
  • 1 cup white chocolate chips

Vanilla Glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons milk (whole, half & half, or heavy cream)
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 375℉. Line a muffin tin with muffin liners or spray each muffin cup with non-stick cooking spray. Set aside. 
  • In a large bowl, whisk together the all-purpose flour, sugar, and baking powder. 
    2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder
  • Into the same mixing bowl, make a well in the center and gently add the buttermilk, melted butter, eggs, and vanilla extract. Whisk together the wet ingredients inside the well until combined.
    1 cup buttermilk, 1/2 cup (1 stick) salted butter, 2 large eggs, 2 teaspoons vanilla extract
  • Use a rubber spatula or wooden mixing spoon to mix everything together until a smooth batter forms and everything is combined. 
  • Stir in the chopped raspberries and white chocolate chips and mix gently until combined. 
    1½ cups coarsely chopped fresh raspberries, 1 cup white chocolate chips
  • Fill each muffin tin 2/3 of the way full with the prepared muffin batter.
  • Bake for 20-25 minutes or until the edges are lightly brown and the center of the muffins springs back once gently pressed with your finger. 
  • Remove the muffins from the oven and place the muffin pan on top of a cooling rack. Allow the muffins to cool completely to room temperature before glazing.
  • Make The Glaze : In a small bowl, whisk together (use a whisk or fork) the powdered sugar and milk until desired consistency is reached. Stir in the vanilla extract. Remove the muffins from the muffin tin and add the glaze over top each muffin.
    1 cup powdered sugar, 2-3 tablespoons milk, 1 teaspoon vanilla extract
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