With Family Day weekend upon us, a dessert recipe for the whole family is on the agenda! These Raspberry and white chocolate muffins they come together quickly and are the perfect treat to enjoy on a cozy Sunday morning.
The sweetness of the creamy white chocolate goes perfectly with the raspberry tart. If in a pinch, frozen raspberries will do the trick. One of the most important tips to remember when making muffins from scratch is to not overmix the batter! Similar to making pancakes, it’s okay for the batter to be a little lumpy with flour.
Another tip for bringing home bakery-style muffins is to sprinkle the tops with coarse raw sugar right before baking them. This gives the top that noteworthy crunch that store-bought muffins have and adds a little caramelized sugar flavor.
Lastly, these muffins freeze Very WELL! If you plan to make a larger batch over the weekend, simply transfer the leftovers to a freezer bag and enjoy them as a treat all week. Greetings!
Raspberry and white chocolate muffins
Preparation: 15 minutes
Cooking: 25 minutes
Makes: 12 muffins
Ingredients:
- 1/2 cup granulated sugar
- 3 tablespoons unsalted butter, melted
- 3 tablespoons vegetable oil
- 1 large egg, beaten
- 2 teaspoons pure vanilla extract
- 3/4 cup full-fat plain yogurt
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 pinch of salt
- 1 cup fresh raspberries
- 100 grams of pure white chocolate, coarsely chopped
- Turbo sugar, to finish
Directions:
- Preheat oven to 350(f) degrees. Line a 12-mold muffin pan with baking paper liners.
- In a large bowl, whisk together the sugar, butter, oil, egg, vanilla and yogurt until well combined.
- Sift the flour, baking powder and salt. Mix until the batter is just combined, do not over mix.
- Stir in the raspberries and white chocolate.
- Divide the batter evenly into the prepared muffin pan. Sprinkle the tops generously with turbinado sugar.
- Bake for 22-25 minutes, until the tops are golden brown and spring back to the touch.
- Let cool to room temperature and enjoy!
