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Welcome to the delightful world of baking, where the enticing aroma of fresh muffins fills the air and brings joy to any kitchen. Today, we’re diving into a recipe that perfectly balances tartness and sweetness: Raspberry White Chocolate Muffins. These delightful treats are not only visually appealing with their vibrant raspberry speckles and creamy white chocolate chunks, but they also deliver an unforgettable flavor experience. Whether you’re looking for a scrumptious breakfast option, a satisfying snack, or a sweet indulgence for dessert, these muffins are a fantastic choice.

Raspberry White Chocolate Muffins

Indulge in the deliciousness of Raspberry White Chocolate Muffins, where tart and sweet flavors unite for a perfect treat! These easy-to-make muffins are visually stunning with pops of vibrant raspberries and creamy white chocolate chunks. With wholesome ingredients like whole wheat flour and buttermilk, they offer both taste and nutrition. Perfect for breakfast, a snack, or dessert, these muffins are sure to impress family and friends alike. Start your baking adventure today and enjoy a delightful flavor experience!
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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 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk (or substitute with regular milk mixed with 1 tablespoon lemon juice)

1/2 cup unsalted butter, melted and slightly cooled

2 large eggs

1 teaspoon vanilla extract

1 cup fresh raspberries (frozen raspberries can be used without thawing)

3/4 cup white chocolate chips

Extra raspberries and white chocolate chips for topping (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). Prepare a 12-cup muffin pan by lining it with paper muffin liners or lightly greasing each cup with cooking spray.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Ensure everything is well-blended to create a uniform dry mixture.

      Combine Wet Ingredients: In a separate medium-sized bowl, combine the buttermilk, melted butter, eggs, and vanilla extract. Whisk these ingredients together until the mixture is smooth and homogenous.

        Combine Wet and Dry Ingredients: Gently pour the wet mixture into the bowl containing the dry ingredients. Using a spatula, stir the mixture until just combined. Be careful not to overmix; it’s okay if there are a few small lumps in the batter.

          Fold in Berries and Chocolate: Carefully add the fresh raspberries and white chocolate chips to the batter. Gently fold them in using a spatula, ensuring that they are evenly distributed without breaking the berries.

            Fill Muffin Cups: Use a spoon or an ice cream scoop to fill the muffin cups with the batter, aiming to fill each one about three-quarters full. If desired, sprinkle additional raspberries and white chocolate chips on top of each muffin for an extra touch of flavor and decoration.

              Bake: Place the muffin pan in the preheated oven and bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs attached, they are ready to be removed from the oven.

                Cool and Enjoy: Allow the muffins to cool in the pan for about 5 minutes after baking, then transfer them to a wire rack to cool entirely. These delightful Raspberry White Chocolate Muffins can be enjoyed warm or at room temperature for a delicious treat any time of day!

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