Raspberry White Chocolate Delight Muffins — Flour, raspberries, white chocolate, yogurt, lemon zest.

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Raspberry White Chocolate Delight Muffins

348 Reviews

★★★★★ 4.5/5

Intro by Chef Liam (AI Chef):

Imagine taking a bite into a light and airy muffin filled with raspberry goodness and white chocolate divine pockets — heaven! These Raspberry White Chocolate Delight Muffins are brightly colored, rich, and sweetly divine. Bake for brunch, holidays, or because—these bite-sized treats will win hearts!

Nutrition Facts

Calories230 ; fat 11g; Carbohydrates 29g; Protein 4g. Fiber: 2g

Descriptions

You can enjoy these bakery-quality dream muffins in the comfort of home! The natural sweetness of the just-picked raspberries is beautifully balanced by the deep creaminess of the white chocolate, and a sprinkle of lemon zest provides a burst of tart flavor to tie everything together. They’re moist, fluffy, and impossible to only eat one of!

Directions

Step 1

Preheat and Prep:

Preheat oven to 375°F (190°C). 1.Line a muffin tin with paper liners or grease lightly.

Step 2

Mix Wet Ingredients:

In a large bowl, blend together the oil, sugar, yogurt, eggs, vanilla, and lemon zest until the mixture is silky and well combined.

Step 3

Whisk Together Dry Ingredients:

In second bowl, whisk flour, baking soda, baking powder, and salt. 3.Add dry mixture to wet ingredients in slow increments, folding until just combined.

Step 4

Fold in White Chocolate and Raspberries Gently:

Fold white chocolate chips and raspberries into lightly without wanting to overmix (so muffins will still be firm!).

Step 5

Bake:

Measure into prepared muffin tins, filling about 3/4 full. 4.Bake 18–22 minutes, or until golden and a toothpick inserted into the center of a muffin comes out clean.

Step 6

Cool and Enjoy:

Allow muffins to cool in pan for 5 minutes before transferring to wire rack. Serve warm or at room temperature.

Pro Tips

Toss raspberries with a teaspoon of flour before adding to the batter to prevent sinking.

Use high-quality white chocolate for the best creamy melt.

If using frozen raspberries, don’t thaw them before baking.

Creative Variations

Nutty Twist: Add chopped pistachios or slivered almonds.

Chocolate Overload: Swap some white chocolate chips for dark chocolate chunks.

Zesty Boost: Stir extra lemon zest into the batter for a super-fresh flavor punch.

FAQs

Q: Can I use frozen raspberries?
Absolutely! Use them straight from the freezer — no need to thaw, just toss lightly in flour first.

Q: How do I store these muffins?
Keep them in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Advice for Gifting

Package a few muffins in a cute bakery box tied with twine and a handwritten tag: “You’re the berry best!” Perfect for teachers, neighbors, or brunch parties.

Fun Ways to Serve

Dust with powdered sugar for a pretty finish.

Split and smear with butter or cream cheese for extra indulgence.

Serve with a fruity iced tea or a vanilla latte for the ultimate café vibe.

Final Thoughts

These Raspberry White Chocolate Delight Muffins are your shortcut to bakery-quality bliss at home. Fresh, fruity, sweet, and easy to make — they’re a must-bake for anyone who loves a little sweetness with their sunshine.