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Muffins have long held a cherished spot in the hearts (and stomachs) of snack lovers and breakfast enthusiasts alike. Their versatility allows for endless flavor combinations, making them a popular choice for any time of the day. Whether enjoyed with a morning cup of coffee or as a mid-afternoon treat, muffins bring a delightful burst of flavor and comfort to our lives. Among the myriad of muffin recipes available, the combination of fresh raspberries and creamy white chocolate stands out as a truly divine pairing. The tartness of raspberries beautifully complements the sweetness of white chocolate, creating a harmonious balance that tantalizes the taste buds.

Raspberry White Chocolate Muffins

Discover the perfect blend of sweetness and tartness with this delightful Raspberry White Chocolate Muffins recipe. Enjoy the joy of baking as you create fluffy muffins filled with fresh raspberries and creamy white chocolate. This easy, step-by-step guide makes it simple to whip up a batch that’s perfect for breakfast or as a delicious snack. Elevate your cooking experience and treat your loved ones to these mouthwatering muffins that are sure to impress!
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Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

1/2 cup granulated sugar

1/2 cup packed brown sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup buttermilk (or milk with 1 tbsp lemon juice)

1/2 cup unsalted butter, melted and slightly cooled

2 large eggs

1 tsp vanilla extract

1 cup fresh raspberries (you can use frozen, but do not thaw)

3/4 cup white chocolate chips

Extra raspberries and white chocolate chips for topping (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease it.

    Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.

      Combine Wet Ingredients: In a separate bowl, mix the buttermilk, melted butter, eggs, and vanilla extract until the mixture is smooth.

        Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; a few lumps are okay.

          Fold in Berries and Chocolate: Carefully fold in the fresh raspberries and white chocolate chips, ensuring they are evenly distributed throughout the batter.

            Fill Muffin Cups: Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each cup about 3/4 full. Sprinkle additional raspberries and white chocolate chips on top if desired.

              Bake: Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

                Cool and Enjoy: Remove the muffins from the oven and let them cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious Raspberry White Chocolate Muffins warm or at room temperature!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffins