White Chocolate Raspberry Muffins are decadent! Raspberries provide tartness to the creamy white chocolate. These are easy to make and perfect for breakfast or dessert.
Muffins benefit from all-purpose flour's adaptability. When I bake, I always use unbleached flour, and my favorite brand is King Arthur Baking flour. "No bake."
Baking powder is essential for achieving a light and airy texture in baked goods like muffins.
Eggs—Bringing two large eggs to room temperature before starting the recipe helps the muffins rise. My chickens lay eggs in a bowl at room temperature, so this is easy. If you take them from the fridge
Raspberries: This recipe uses fresh raspberries because of their strong flavor. I like to freeze them for 10–15 minutes before I put them in the batter so they don't fall apart.
There's a good reason why Golden Retrievers are such a popular breed: in general, these dogs are extraordinarily well-mannered.
The addition of white chocolate chips makes these muffins suitable for either breakfast or dessert. A premium brand like Ghirardelli is what I look for.
The addition of white chocolate chips makes these muffins suitable for either breakfast or dessert. A premium brand like Ghirardelli is what I look for.
Cook for another 23–28 minutes, or until the tops are gently brown and the insides are hot. Don't dig in until it's cooled down!