I was going through the recipes in the archive and realized I have only made two muffin recipes, these blueberry muffins and these banana nut muffins. I love muffins because they’re officially a breakfast food, but they are essentially just humongous cupcakes without frosting. I also love all the fresh fruit versions you can make. So, I thought it’s time to add another. I took advantage of the arrival of spring berries and made these jumbo raspberry white chocolate chip muffins. And, yes, they must be jumbo because that’s how I distinguish my muffins from my cupcakes.
These raspberry white chocolate chip muffins are made with whole wheat flour to up your breakfast game with some whole grain. Not only that, they are so soft and fluffy, not one of those dense muffins that get stuck in the back of your throat, no way! They are filled with fresh raspberries, and white chocolate chips for some extra creaminess. They are not too sweet because you don’t need a sugar high first thing in the morning, not just yet anyways. But they are absolutely delicious all the same. In fact, I think they just became coffee’s new best friend, move over donuts!
When I made the first batch of these raspberry white chocolate chip muffins, I folded the raspberries into the batter. Although, I thought I was being very careful, most of the very ripe raspberries burst and the muffin baked up with a grey tint. They were still tasty, but not very aesthetically pleasing. With this batch, I added the raspberries by hand as I was spooning the batter into the baking cup. The results are some pretty muffins with a few of the berries even peeking out at the top. I think it would be a great idea to add these to your Easter brunch menu. Or just make them tonight for a hump day pick me up breakfast goodie tomorrow. ????
- 1 1/4 cup whole wheat flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 4 oz. unsalted butter – soften at room temperature
- 1/2 cup granulated sugar
- 1 large egg – room temperature
- 1/2 cup buttermilk – room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup white chocolate chips
- 1 and 1/2 cup fresh raspberry (about 36 raspberries)
- 2 tablespoon granulated sugar
- 2 tablespoon all-purpose flour
- 1 tablespoon (0.5 oz.) unsalted butter – cold
- Leave butter out on the counter a few hours before you start baking to soften.
- Let the egg and buttermilk come to room temperature as well.
- Preheat oven to 375°F.
- Line a jumbo muffin pan with jumbo paper liner or parchment paper fashioned into muffin liner.
- Make the streusel first, add sugar and flour to a small bowl and whisk to combine. Cube the cold butter and add to the flour mixture. Use a fork to cut the cold butter into the flour mixture until it resembles coarse crumbs. Keep in the refrigerator until ready to use.
- To make muffin batter, mix together whole wheat flour, salt, baking powder and baking soda in small mixing bowl and set aside.
- Mix butter milk and vanilla extract in a small measuring cup and set aside.
- Add the soften butter and sugar in a medium mixing bowl and beat with the paddle attachment until fluffy.
- Add the egg to the butter mixture, and beat until combine.
- With the mixer on low speed, gradually add the flour mixture and buttermilk alternately, starting and ending with flour. So, add a third flour mixture, then half of the buttermilk, then a third flour mixture, then the rest of the buttermilk, and then the rest of the flour mixture, scraping the side of the bowl as necessary.
- Once all the flour is incorporated, add white chocolate chip and stir to distribute evenly.
- Use an ice cream scoop to divide batter evenly in the prepared muffin pan, do this in 3 steps, alternate each step with raspberries. First, add a little bit of batter to cover the bottom of each cup. Then add 3 raspberries, cover the raspberries with another layer of batter, add 3 more raspberries, then add the rest of the batter on top.
- Sprinkle about 1 tablespoon of the streusel over the top.
- Bake 29 minutes until an inserted toothpick in the center comes out clean.
2. I use a stand mixer fitted with the paddle attachment for this recipe but the instructions should also work if you want to make this by hand with a whisk or with an electric hand mixer.
3. Store in an airtight container on the counter for up to 3 days.