Can I use frozen raspberries instead of fresh ones?

Yes, absolutely. Just make sure to add them to the batter while they are still frozen. You can also toss them with a little flour before adding to help prevent them from sinking during baking.

My muffins didn't rise very high. What went wrong?

There are a few potential reasons. Make sure your baking powder is fresh (check the expiration date). Be careful not to overmix the batter; overmixing develops gluten and can result in dense, flat muffins. Also, ensure your oven temperature is accurate. The initial blast of high heat followed by lower heat (as used in this recipe) helps create a good rise.

How do I know when the muffins are finished baking?

Insert a toothpick into the center of a muffin. It should come out clean or with just a few moist crumbs attached. If you see wet batter on the toothpick, they need a few more minutes.

Can I reduce the sugar in the recipe?

Sugar contributes to both sweetness and texture in muffins. While you can slightly reduce the granulated sugar, be aware that a significant reduction might affect the texture and how they brown. It's often best to stick to the specified amount for optimal results.

Why is it important for the wet ingredients to be at room temperature?

Room temperature ingredients, like eggs and milk, mix together more smoothly and evenly with melted butter and the dry ingredients. This creates a more uniform batter, which bakes more evenly and results in a better texture in the finished muffins.

Can I add other things to the batter, like lemon zest or nuts?

Yes, you can definitely customize these. Lemon zest is a fantastic addition that brightens the raspberry flavor. You could also try adding chopped nuts like almonds or walnuts for extra texture and flavor. Just be mindful not to overload the batter.

The BEST White Chocolate Raspberry Muffins (Easy Recipe!)

Description

These White Chocolate Raspberry Muffins are wonderfully moist and packed with juicy raspberries and creamy white chocolate chunks. They are an irresistible treat perfect for breakfast or a delightful snack any time!

Ingredients

2 cups (250 grams) all purpose flour
2 teaspoons (8 grams) baking powder
½ teaspoon (3 grams) salt
¾ cup (150 grams) granulated sugar
2 large eggs, at room temperature
½ cup (110 grams) unsalted butter, melted and cooled a bit
½ cup (120 ml) milk, at room temperature
1 teaspoon (5 ml) vanilla extract
1 ¼ cups (170 grams) fresh or frozen raspberries
¾ cup (130 grams) white chocolate chips
2 tablespoons (25 grams) coarse sugar, for sprinkling on top if you like

Instructions

Heat your oven to 425°F (220°C). Prepare a standard 12 cup muffin pan by greasing it or lining each cup with paper liners.
In a large mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar.
In a separate bowl, whisk the eggs until they are smooth. Then stir in the melted butter, milk, and vanilla extract until everything is fully combined.
Pour the wet mixture into the dry ingredients. Stir gently with a rubber spatula just until everything is mixed. Be careful not to overmix the batter. Carefully fold in the raspberries and white chocolate chips.
Divide the batter evenly among the prepared muffin cups. Fill each cup all the way to the top. Sprinkle the coarse sugar over the tops if you choose.
Put the pan in the oven and bake for 5 minutes. Without opening the oven door, reduce the oven temperature to 350°F (175°C). Continue baking for another 15 to 20 minutes. The muffins are done when a toothpick inserted into the center comes out clean or has just a few moist crumbs attached.
Let the muffins cool in the pan for about 5 minutes. After that, carefully move them to a wire rack to finish cooling completely. Serve them warm or at room temperature and enjoy.

Notes

If you are using frozen raspberries, do not let them thaw before adding them to the batter. You can toss them with 1 or 2 teaspoons of flour before folding them in to help prevent them from sinking to the bottom during baking.
For the best texture and rise, make sure your eggs and milk are at room temperature before you start mixing. When measuring flour, use the spoon and level method. Spoon the flour into your measuring cup and level off the excess with a straight edge. Don’t scoop directly from the bag.

Nutrition

Serving Size: 1 muffin
Calories: 285 kcal
Sugar: 28g
Sodium: 190mg
Fat: 13g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg