These White Chocolate Raspberry Muffins pair tart, juicy raspberries with milky white chocolate \u2013 such a fabulous combination! You will love how simple the batter is \u2013 no buttermilk<\/span>, no yogurt, no sour cream, no electric beater. Just hand mixed pantry staples!<\/p>\n You already know white chocolate and raspberries are a stellar combination, and that I wouldn\u2019t share this recipe unless the muffins had a beautifully soft crumb, lovely vanilla-butter flavour and crispy golden tops. (Just confirming \ud83d\ude02).<\/p>\n So instead, let me tell you how much I love that the batter for these muffins is made with just ordinary milk \u2013 no buttermilk, sour cream or yogurt. This is actually quite rare, as the muffin world typically relies on one of these to make beautifully soft muffins and keep them fresh for a few days.<\/p>\n But in these White Chocolate Raspberry Muffins, we can rely on the juice from the raspberries to add moisture into the crumb, so we can get away with just using milk! It\u2019s the same trick I use for my Apple Muffins<\/a>, in fact, I adapted the batter from that recipe.<\/p>\n Here\u2019s what you need to make these. Experienced bakers\u2019 might immediately question the sight of only one egg \u2013 it\u2019s deliberate! Read on! \ud83d\ude42<\/p>\n Vinegar \u2013 <\/strong>A touch of acidity gives the baking soda a kick start to make the muffins rise. We need it in this muffin because we\u2019re not using anything else acidic that you find in some muffins, like buttermilks or yogurt. Don\u2019t worry, you can\u2019t taste the vinegar at all!<\/p>\n<\/li>\n Egg<\/strong>\u00a0\u2013 Just one! Eggs hold the crumb together, but they also dry baked goods out as they set (which is why some recipes use yolks only). One egg gives these muffins just enough structure without sacrificing moisture, helping them stay soft for days.<\/p>\n<\/li>\n Flour <\/strong>\u2013 Just plain flour \/ all-purpose flour. Self raising flour which has baking powder built in is not recommended here, these muffins require a specific quantity of baking powder and baking soda.<\/p>\n<\/li>\n Baking powder and baking soda (bi-carbonate)<\/strong> \u2013 These are the leaveners that make the muffin rise. I\u2019d have rather used only baking soda in these muffins as it makes the crumb a touch softer and rise that smidge more, but it makes the raspberries go grey due to a chemical reaction! So I settled on a combination of both. No grey raspberries in sight!<\/p>\n<\/li>\n Unsalted butter<\/strong> \u2013 Melted to mix in for lovely buttery flavour. I typically use a combination of oil and butter in muffins \u2013 butter for flavour and the oil keeps the crumb fresher for longer (muffins are notorious for drying out the next day, unacceptable in my world \u2013 3 days is the minimum shelf life). However, these muffins don\u2019t need oil as the moisture from the raspberries keeps them from becoming stale.<\/p>\n<\/li>\n Milk \u2013<\/strong>\u00a0Yup, just ordinary cow\u2019s milk! As explained above, no buttermilk, yogurt, sour cream or other secret ingredient needed to keep these muffins moist. The juice from the raspberries take care of that, just like the apples do in the Apple Muffins<\/a> this batter is based on.<\/p>\n<\/li>\n Sugar<\/strong> \u2013 As a general rule, I prefer using caster sugar \/ superfine sugar for baking as the finer grains dissolve faster. However, regular white sugar \/ granulated sugar will work fine too.<\/p>\n<\/li>\n Salt<\/strong> \u2013 Brings out the flavours in the muffin, most especially the vanilla.<\/p>\n<\/li>\n<\/ul>\n No surprise ingredients here \u2013 just raspberries\u2026.and white chocolate! <\/p>\n![\"White](\"https:\/\/www.recipetineats.com\/tachyon\/2026\/09\/White-chocolate-raspberry-muffins-7.jpg\")
<\/figure>\nWhite Chocolate Raspberry Muffins<\/h2>\n
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Ingredients in White Chocolate Raspberry Muffins<\/h2>\n
1. For the muffin batter<\/h3>\n
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2. The add-ins<\/h3>\n
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