With the Family Day weekend just around the corner, a family-friendly baking recipe is order! These Raspberry & White Chocolate Muffins come together quickly & are the perfect treat to enjoy on a cozy Sunday morning.
The sweetness from the creamy white chocolate pairs perfectly with the tart raspberries. If in a pinch, frozen raspberries will do the trick. One of the most important tips to remember when making muffins from scratch is to not over-mix your batter! Similar to when making pancakes, it is okay for the batter to be a little lumpy with flour.
Another tip I have to get that bakery style muffin at home is to sprinkle the top with a coarse raw sugar right before baking them. This gives the top that crave-worthy crunch that store-bought muffins have & adds a little caramelized sugar flavour.
Lastly, these muffins freeze very well! If you plan to make a larger batch over the weekend, simply transfer any leftovers to a freezer bag & enjoy them as a treat throughout the week. Cheers!
Raspberry & White Chocolate Muffins
Prep: 15 minutes
Cook: 25 minutes
Makes: 12 Muffins
Ingredients:
- 1/2 cup granulated sugar
- 3 tablespoons unsalted butter, melted
- 3 tablespoons vegetable oil
- 1 large egg, whisked
- 2 teaspoons pure vanilla extract
- 3/4 cup full-fat plain yogurt
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
- 1 cup fresh raspberries
- 100 grams pure white chocolate, roughly chopped
- Turbinado sugar, to finish
Directions:
- Preheat oven to 350(f) degrees. Line a 12-tin muffin pan with parchment liners.
- In a large mixing bowl whisk together sugar, butter, oil, egg, vanilla & yogurt until well combined.
- Sift in flour, baking powder & salt. Stir until batter just comes together, do not over mix.
- Fold in the raspberries & white chocolate.
- Evenly divide the batter amongst the prepared muffin pan. Sprinkle the tops generously with turbinado sugar.
- Bake for 22 to 25 minutes, until the tops are golden & bounce back to touch.
- Let cool to room temperature & enjoy!
