These White Chocolate Raspberry Muffins are sweet, soft and loaded with juicy raspberries!
Muffins are kind of my new favorite food group. I mean, they’re a perfectly acceptable cake for breakfast option…
And these little beauties are super soft, sweetened with white chocolate and fresh raspberries and topped with a powdered sugar glaze.
What’s not to love?
You could easily use strawberries or blueberries in these as well…or even mix up your berries and make it a party. And certainly you could skip the glaze on top, but I’m not sure we could be friends anymore.
Tough love, friends.
I like to use chopped white chocolate in these, but you could 100% use white chips. The chopped white chocolate almost melts into the muffin as they bake, but the chips would hold their shape…both ways are great.
And yes, I know you’re going to ask, you can use frozen berries. Just thaw them out.
The batter is a breeze to make…
And I just love the color of those raspberries!
Fill the muffin liners up about 3/4 of the way…
When they are baked they will look like this…
Dip them in the glaze when they’re warm and let them set…
So so good!Print
- 1/2 cup butter, melted
- 1 egg
- 1 teaspoon vanilla
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup milk
- 2 cups all-purpose flour
- 4 ounces chopped white chocolate or white chips
- 1 cup fresh raspberries
- 1 cup powdered sugar
- 3 tablespoons milk
- Preheat the oven to 400°F/200°C
- Line a muffin tin with liners, set aside.
- In a large bowl combine the butter, egg. vanilla and sugar. Stir in the baking powder and salt until combined. Next stir in the milk and then the flour, mixing until combined. The batter will be slightly lumpy.
- Finally stir in the white chocolate and lastly the raspberries.
- Fill the liners evenly with all the batter.
- Bake the muffins for 20-25 minutes until the centers are set.
- Remove the muffins from the tin and place on a wire rack to cool.
- For the glaze whisk together the powdered sugar and the milk until it’s smooth.
- Dip the tops of the muffins into the glaze while they are still warm.
- Allow the glaze to set up before serving.