Can I use frozen raspberries in this recipe?

Yes, you can definitely use frozen berries. Especially if the fruit is not in season! The baking time might just be slightly different. I do however always think fresh is best!

Can I make this white chocolate raspberry muffin recipe into mini muffins or a loaf?

Totally! You'll just add the muffin batter to a mini muffin pan or loaf pan instead. For mini muffins you'll bake for less time and for a loaf you'll bake for more time.

How do I store this recipe?

Store this recipe in an airtight container at room temperature for up to 3 days. After that I recommend moving to the refrigerator!

Can I freeze these muffins?

Of course! Simply transfer the muffins to a freezer safe Ziploc bag or container and place in the freezer. They will keep for a couple of month and are the perfect addition to a freezer stash of goodies. Just grab one whenever your sweet tooth hits or you need a quick breakfast!

Raspberry White Chocolate Muffins

Description

Raspberry White Chocolate Muffins are a moist, fluffy, and delicious melt-in-your-mouth muffin recipe! Made with fresh raspberries and creamy white chocolate chips you get an incredible sweet and tart flavor in every bite. These easy muffins are the perfect special treat for breakfast, snack, or dessert for the whole family!

Ingredients

Scale

1/2 cup unsalted butter, room temperature
1/3 cup white sugar
1/4 cup light brown sugar
2 eggs
2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1 1/4 cup milk
1 tsp vanilla extract
1/2 cup white chocolate chips
1 cup raspberries

Instructions

Set the oven to 350 degrees.
Add the butter, white sugar, and light brown sugar to a large bowl. Cream together with an electric mixer.
Next add in the eggs, beating until just combined after each addition.
In a separate medium bowl combine the dry ingredients – all purpose flour, baking powder, and salt.
Then add the flour mixture and milk alternatively to the muffin batter. Beating until combined with an electric mixer after each addition. Begin and end with the flour for the best results. Flour-Milk-Flour-Milk-Flour
Next stir in the vanilla extract, white chocolate chips, and raspberries. See full post for a baking with raspberries tip!
Then line a muffin pan with muffin liners.
Add an ice cream scoop sized amount of muffin batter to each of the muffin cups. You’ll be able to make 12 muffins.
Add extra raspberries and white chocolate chips to the top of each muffin.
Bake for 30 minutes
Let cool and enjoy!

Keywords: raspberry white chocolate muffins, white chocolate raspberry muffins, raspberry white chocolate chip muffins, raspberry and white chocolate muffins