Raspberry – White Chocolate Muffins
August 15, 2016 § Leave a comment
When I have the leisure to, I love going to the grocery store or farmers market without a concrete shopping list in mind and just pick up whatever looks fresh and in season. I was planning on baking muffins to bring to the office but I was still undecided on what kind when I went grocery shopping. But when I saw these plump, juicy organic raspberries on sale, I just had to get them and decided to make these moist, delicious Raspberry-White Chocolate Muffins! And of course I got a container just for snacking.
The raspberries give the muffins a great burst of tartness and sweetness while the white chocolate adds a layer of decadence, which is just what is needed to get through an early morning. I love any excuse to add browned butter because of the fragrant smell and it gives food so much more flavor, which definitely comes through in these muffins.
Another plus is these tender muffins come together so easily and are great reheated for a warm breakfast treat or afternoon pick-me-up!
Raspberry-White Chocolate Muffins
Yield: 12 muffins
Adapted from Self Proclaimed Foodie
- 1 stick unsalted butter
- 2 1/2 cups unbleached all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, lightly packed
- 1 cup buttermilk*
- 2 large eggs, room temperature preferred
- 1 tsp pure vanilla extract
- 2 cups fresh raspberries (if using frozen, use directly from freezer)
- 1 cup white chocolate chips (mini chips are in the above pictures but use regular-sized chips for best results)
- Coarse sparkling sugar for topping, optional
* I substituted buttermilk by putting 1 tbsp white vinegar in a liquid measuring cup and adding enough unsweetened almond milk to bring it to 1 cup
Preheat oven to 400°F. Place paper liners into muffin pan.
In small saucepan, melt butter over medium heat until browned, swirling the pan occasionally. Make sure to keep a close eye on the butter because once it turns brown, it will quickly burn if you don’t remove it from the heat. Set aside and let cool.
In large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and granulated and brown sugars.
In liquid measuring cup, whisk together buttermilk, eggs, vanilla extract, and fairly cooled browned butter. Make a well in the dry ingredients and pour the wet ingredients into it. Whisk until mostly combined.
Gently fold in raspberries and white chocolate to the batter with a rubber spatula. Make sure not to over mix, otherwise muffins will be tough.
Evenly divide batter into muffin pan to yield twelve muffins. If using, sprinkle coarse sparkling sugar on top of muffins. Bake for 20-25 minutes, until golden brown and toothpick inserted in the center comes out with a few moist crumbs.
Place muffin pan on cooling rack and allow muffins to cool in the pan for five minutes, or until cool enough to handle. Then lift up each muffin and place back in the muffin pan on a slight angle so the muffin bottom isn’t touching the pan to prevent soggy muffin bottoms.
Store cooled muffins in air-tight container.