Chunky White Chocolate Raspberry Muffins
Indulge in the perfect balance of tart and sweet with these irresistible Chunky White Chocolate Raspberry Muffins! Bursting with juicy fresh raspberries and studded with creamy white chocolate chunks, these bakery-style muffins are light, fluffy, and decadently moist, thanks to the addition of buttermilk and melted butter. A sprinkle of coarse sugar on top adds a delightful crunch and touch of sweetness to every bite. Ready in just 35 minutes, this easy recipe is perfect for breakfast, brunch, or a simple snack. Whether served warm or at room temperature, these muffins are a crowd-pleaser that showcase the perfect harmony of fruity and chocolatey flavors.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup buttermilk
- 0.33 cup unsalted butter, melted
- 1 whole large egg
- 1 teaspoon pure vanilla extract
- 1 cup fresh raspberries
- 0.75 cup white chocolate chunks
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a medium mixing bowl, whisk together the buttermilk, melted butter, large egg, and vanilla extract until smooth.
Gradually fold the wet ingredients into the dry ingredients, mixing just until incorporated. Do not overmix; the batter should be slightly lumpy.
Gently fold in the fresh raspberries and white chocolate chunks, being careful not to crush the berries.
Evenly divide the muffin batter among the prepared muffin cups, filling each about 3/4 full. Optionally, sprinkle the tops with coarse sugar for added texture and sweetness.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Remove muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
3325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.6 g | 175% | |
| Saturated Fat | 81.6 g | 408% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 2583 mg | 112% | |
| Total Carbohydrate | 485.6 g | 177% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 282.6 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 706 mg | 54% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1178 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
