Ingredients

2 cups all-purpose flour

1½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

⅔ cup granulated sugar

6 tablespoons unsalted butter (melted and cooled)

1 cup buttermilk (or 1 cup regular milk plus 1 tablespoon lemon juice or white vinegar)

1 large egg

1 teaspoon vanilla extract (or vanilla paste)

½ cup white chocolate chips

1½ cup raspberries (fresh or frozen, do not thaw frozen raspberries)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease and flour a 12-cup regular muffin pan or a 6-cup jumbo muffin pan, or line with baking liners. Set aside.

Step 2: Using a mesh strainer, sift together the flour, baking powder, baking soda, sugar, and salt into a large bowl. Set aside.

Step 3: In a blender, combine melted butter, buttermilk, egg, and vanilla extract. Blend on low for about 30 seconds. Alternatively, whisk these ingredients together in a medium bowl until smooth.

Step 4: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; the batter will be thick. Avoid overmixing to keep the muffins tender.

Step 5: Fold in the white chocolate chips carefully to distribute them evenly.

Step 6: Gently fold the raspberries into the batter, taking care not to crush them.

Step 7: Spoon the batter evenly into the prepared muffin pan.

Step 8: Bake regular muffins for 20–30 minutes or jumbo muffins for 35–45 minutes. The muffins are done when a toothpick inserted in the center comes out clean.

Step 9: Remove the pan from the oven and place on a wire rack. Allow the muffins to cool completely before removing them from the pan.

Tips & Variations

For a dairy-free option, substitute buttermilk with coconut or almond milk mixed with lemon juice and replace butter with coconut oil.

Use frozen raspberries straight from the freezer to prevent the batter from turning purple and watery.

Add a sprinkle of coarse sugar on top before baking for a crunchy topping.

Swap white chocolate chips for dark or milk chocolate for a richer flavor.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries without thawing them first. This helps prevent the batter from becoming too watery and preserves the texture of the muffins.

How do I know when the muffins are fully baked?

Insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, the muffins are baked through. If the toothpick has wet batter on it, bake for a few more minutes and check again.