Moist and fluffy muffins loaded with raspberries and white chocolate—a heavenly combination.
These muffins have been a favorite of mine ever since I was a kid. Having fresh raspberries around is a rare occasion here, so in the short time they do pop up in stores, I rush to buy them and make these muffins in double or triple batches, then freeze them for later. I learned this trick from my mom who always used to make us a double batch since one would simply be gone before it even reached the counter.
Raspberries and white chocolate is an amazing flavor combination. They are meant for each other. If you haven’t tried them yet, now’s the time.
These muffins are moist and fluffy. Oil gives them their amazing texture, and with all the flavor from the chocolate and raspberries, you won’t miss the butter. Using yogurt or sour cream rather than milk also helps to keep the muffins from being dry. However, if you only have milk on hand, you can use that instead and substitute the baking soda in the recipe with an additional 1/2 teaspoon baking powder.
They take 15 minutes to put together, and you only need 2 bowls. I think that’s probably the reason why I like muffins so much—they are incredibly easy to make. Measuring the ingredients is really the only work here, so once you’re done with that, all you need to do is combine the wet ingredients in one bowl, the dry ingredients in another, and then mix the two together.
As with any muffins, these would be great for breakfast or brunch, or to bring along on a trip or picnic. There’s not one single person who wouldn’t like them, and if there is, you might need some new friends!
- 2 cups (280 g/10 oz) all-purpose flour, sifted
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (150 g/5.3 oz) granulated sugar
- 2 large eggs, slightly beaten
- 1 cup (240 ml) yogurt or sour cream
- ⅓ cup (80 ml) canola oil (or vegetable, safflower)
- 1 teaspoon vanilla extract
- 1 cup raspberries, fresh or frozen
- ⅔ cup (100 g/3.5 oz) chopped white chocolate
- Preheat oven to 375F/190C. Butter 12 muffin cups or line them with liner papers.
- In a large bowl, mix together flour, baking powder, baking soda, salt, and sugar. Set aside.
- In a medium bowl, whisk together eggs, yogurt, oil, and vanilla extract. Pour the egg mixture into the flour mixture and fold with a rubber spatula or wooden spoon just until combined. Do not overmix. The batter should be quite thick and lumpy. Gently fold in raspberries (if using frozen, use them straight from the freezer without thawing) and white chocolate.
- Divide the mixture between the muffin cups almost all the way to the top. Bake for 15-20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Allow to cool for 10 minutes, then remove from tin and place on a wire rack to let cool completely.
- Muffins are best the same day they are made, but can be frozen in an airtight container for up to 2 months. Thaw on the counter or overnight in the fridge.