Raspberry and White Chocolate Muffins

5 from 1 vote

Homemade raspberry and white chocolate muffins, made from scratch. They are buttery and moist, with puffy high tops and a crunchy sugar topping. Bursting with juicy raspberries in every single bite, they are quick and easy to make and ready in 30 minutes.

Prep Time10

Cook Time17

Total Time27

Course: Snack

Cuisine: Australian

Servings:

Calories: 358kcal

Author: Andrea Geddes

Ingredients

375 grams plain flour 2 ½ cups
3 teaspoons baking powder
½ teaspoon bicarb soda baking soda
½ teaspoon salt
215 grams caster sugar (1 cup) raw or white caster sugar
¾ cup white chocolate baking chips
1 ¼ cup raspberries fresh or frozen
2 large eggs room temperature
1 ¼ cup buttermilk
2 teaspoons vanilla bean paste or extract
130 grams melted butter a little over ½ cup

For topping

raw sugar, to sprinkle over the top

Instructions

Pre-heat oven to 220°C (200°C fan-forced)/428 F. Line a 12-hole muffin tray with paper cases.
Place the dry ingredients (plain flour, baking powder, bicarb soda, salt and caster sugar) in a large bowl and stir to combine.
Add the chocolate chips and raspberries and gently fold them into the dry mixture using a spatula or wooden spoon.
In a separate bowl, add the wet ingredients (eggs, buttermilk, vanilla and melted butter) and whisk until combined.
Add the wet mixture to the dry mixture and fold very gently until just combined. Be careful not to overmix the batter.
Using a cookie scoop or ice cream scoop, divide the mixture evenly between the lined paper cases and sprinkle the tops with a little raw sugar. Place the tray into the oven.
Bake for 5 minutes at 220°C and then, keeping the oven door closed, reduce the temperature to 180°C (160°C fan-forced)/356 F and bake for a further 12-15 minutes, or until the muffins are golden and cooked through. Start to check them for "doneness" at the 12-minute mark, as all ovens vary.
Remove the muffins from the oven and sit in the tray for a few minutes before transferring to a wire rack to cool completely.

Video

Notes

Room temperature ingredients make the best muffins. If you want your muffins to rise and become ultra-fluffy, room temperature ingredients are essential. Allow the milk and eggs to sit at room temperature before baking.
This recipe makes 12 muffins in a regular, ⅓ cup capacity muffin tin. The muffins can be made larger or smaller, but the cooking times will vary.
Don't overmix the batter. Overmixing will lead to dry, dense muffins. Only mix until the ingredients are just combined.
Fill the muffin tray holes/paper cases right to the top. This ensures that the batter will rise enough to get a nice, domed top.
Start at a higher temperature (220C (200C fan forced) for 5 minutes, and then reduce the temperature to 180C (160C fan-forced) to finish. This will cause the batter to rise quickly at the beginning, for the domed tops and will prevent them spreading too much. Leave the oven door closed at all times. Lowering the temperature after the initial high start will ensure that they bake evenly.
All ovens vary, so check your muffins for ‘doneness’ after 12 minutes at 180C and keep baking until completely cooked through.
Weigh your ingredients, for accuracy. Measuring the flour will ensure consistent results.
Storage; Store them at room temperature in an airtight container for 2 days, or in the fridge for 3-4 days. If storing them in the fridge, the muffins will harden and should be brought back to room temperature before eating.
Freezing; allow them to cool completely and then wrap them in baking paper before placing them in an airtight container in the freezer for up to 3 months. To thaw, place them in the fridge (in a container) overnight, or sit them at room temperature for 1-2 hours before eating. Placing them in the microwave for 10 seconds once thawed will make them super soft again.
Either fresh or frozen berries can be used, depending on what you have available. You can also swap for blueberries or strawberries, if you have some that you need to use up.
No buttermilk? Make your own by mixing 1 tablespoon of lemon juice or vinegar into 1 cup of whole milk. Stir and set aside for 5-10 minutes, to curdle.
Please note that the nutrition information is based on the batter being divided into 12 muffins, with one muffin being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the muffins.
This recipe is made using Australian cups and spoon measurements. Any reference to cups or spoons in this recipe is in Australian metric. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition