White chocolate raspberry muffins

Fruity and puffy muffins: White chocolate raspberry muffins ! We prepare these soft and delicious muffins at home, just like at the bakery, with fresh raspberries and white chocolate chips. An easy recipe to make and accessible to everyone...

What you will like about these raspberry white chocolate muffins

• flavors : the tangy-sweet mix of raspberry and white chocolate...
• texture : very soft and plump white chocolate raspberry muffins, a pleasure to bite into their dome!
• difficulty level : the recipe is very simple to prepare, no special equipment is needed except a muffin tin for cooking. I also use paper boxes which I put in the bottom of the mold, to facilitate unmolding and tasting afterwards. But if you prefer, you can bake directly in the mold, without a case.

Details of the recipe ingredients

• raspberries : I use fresh raspberries for this recipe because they don't release water into the muffin batter. That's really what I recommend. However, if you only have frozen raspberries, then you can add them while they're still frozen (no need to defrost them first).
• White chocolate : I chose white chocolate chips that you can find in the baking section of supermarkets. It is quite possible to chop a chocolate bar yourself if you want large pieces of chocolate when tasting.
• eggs/milk : these ingredients must be at room temperature for the raspberry white chocolate muffin recipe. This allows for a very soft texture as we like.

How to make white chocolate raspberry muffins?

1. First we mix the dry ingredients
2. We then quickly mix the wet ingredients
3. On gradually incorporate dry ingredients in wet ingredients
4. We add lastly the raspberries and chocolate chips
5. We let relax dough
6. We garnish the with the dough
7. We bake white chocolate raspberry muffins
8. We let warm before unmolding on a rack

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

My advice for making your white chocolate raspberry muffins a success

• the resting time of the dough is imperative if you want plump white chocolate raspberry muffins: this allows the moisture in the dough to be absorbed by the flour, which causes them to rise better in the oven.
• leave empty space between each box in the mold : the hot air in the oven circulates better for baking the muffins, and they do not stick to each other during baking.
• Fill your muffin cups all the way to the top : this is how you get muffins that overflow slightly from their case, like those you buy in bakeries.
• the cooking temperature is very high at the beginning then we lower it : the temperature shock allows rapid rising from the start, with the creation of the dome of the muffins, they cook well afterwards.

How to store these raspberry muffins?

These white chocolate raspberry muffins can be stored at room temperature, in an airtight container up to 4-5 days or in the refrigerator for up to 1 week. 

You can also freeze them to enjoy them for longer. To do this, I advise you to wrap them individually in cling film and then place them in an airtight container in the freezer. They can thus be kept for up to 3 months.

To defrost them, simply let them come to room temperature. You can also use the microwave at low intervals until they are at the right temperature.

Other recipes to try

If you like easy-to-prepare fruity recipes, I advise you to take a look at these other recipes from the blog:

• Raspberry financier family size
• Chewy chocolate banana muffins
• Lemon Mousse
• Easy and light strawberry maker
• Rhubarb clafoutis
• Red fruit crumble

If you make these raspberry white chocolate muffins, please rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful muffins!

Raspberry White Chocolate Muffins

5 on 6 votes

Well puffed and fruity muffins with a good raspberry taste, with chocolate chips for indulgence...

Amount : 11 Muffins

---

Prepare in advance 20 minutes min

Cook time 28 minutes min

Break 30 minutes min

Total 1 time h 18 minutes min

---

Comment TO PRINT Pin

Home

• Digital kitchen scale accurate to 1g
• 12 muffin metal mold
• White paper cases for cupcakes

Ingredients 

• 360 g flour T55
• 3 cc shaved baking powder
• 0,5 cc salt
• 180 g granulated sugar
• 2 large eggs at room temperature
• 2 cc natural vanilla extract
• 180 g whole milk at room temperature
• 60 g vegetable oil (sunflower, rapeseed...)
• 60 g warm melted sweet butter
• 250 g fresh raspberries
• 200 g white chocolate chips

Prepare in advance 

• In a bowl, mix the flour, powdered sugar, baking powder and salt.
• In another container, quickly mix the eggs, milk, oil, melted butter and vanilla.
• Incorporate the dry ingredients into the liquid ingredients in three batches, using a whisk to start then a spatula when the dough thickens. Do not mix more than necessary: ​​just enough to no longer see any flour.
• Finally add the raspberries and white chocolate chips, taking care to keep a little of each for decoration.
• Let the dough rest as is, at room temperature for 30 minutes. This will allow the muffins to rise nicely.
• Preheat the oven to 220° traditional heat. Cooking is done in two batches. Place 6 paper cases in your muffin tin, leaving empty space between each (hot air needs to circulate for better baking).
• Using an ice cream scoop to make it easier, fill each box with dough to the top (see my photo). Finally add a few raspberries and a few sprinkles on top. Sprinkle with a little brown sugar.
• Bake first for 7 minutes at 220° then reduce to 180° without opening the oven door, for a duration of 20-22 minutes. This varies depending on the oven. The muffins should be nicely browned. You need to test for good cooking using a wooden pick: if it comes out dry or with a few crumbs then it is cooked.
• Wait 15 minutes before unmolding the muffins, placing them on a rack to cool.

Notes

These white chocolate raspberry muffins will keep at room temperature, in an airtight container for about 4-5 days or in the refrigerator for up to 1 week. 

---

Keywords: Muffins

Recipe : Dessert, Snack