Another day, another muffin! Welcome to Warm Vanilla Sugar – The Muffin Blog!
I kid, I kid. Although I have been baking and blogging about muffins a lot this year. For good reasons, I promise!
For one thing, I love muffins. I love how easy they are to bake up and how creative you can get when creating them. You can go the healthy route, which I often do, the classic banana muffin route, which I more than often do, or you can go the indulgent/fun route like we’re doing here!
In this recipe, we’ve got big and juicy fresh raspberries mixed with white chocolate in a perfectly moist and light muffin base. The tops are my favourite. **Heart eye emoji love!!**
I love to bake up a dozen of these, eat 1 or 2 right away, and then pop the rest in the freezer immediately to keep them fresh! These pack super well for lunches or hikes!
…or eat them all!
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp Kosher salt
- 2 large eggs
- 1 cup buttermilk
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 2 tsp pure vanilla extract
- 1 1/4 cups fresh raspberries, rinsed and dried
- 1/2 cup white chocolate chips
- Preheat oven to 400 degrees F. Grease and flour a muffin tin or line it with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt.
- In another bowl, whisk together the eggs, buttermilk, sugar, cooled melted butter, and vanilla extract.
- Add the dry ingredients to the wet ingredients and stir until just combined, making sure not to overmix. Fold in the raspberries and white chocolate chips and mix until they are evenly distributed.
- Divide the batter in your muffin pan and bake until a toothpick inserted in the muffins comes out clean, about 17-19 minutes.
- Remove muffins to a wire rack and let cool for at least 5 minutes. Serve warm or at room temperature.
These freeze wonderfully. Just pop what you don't think you'll use in a freezer bag once the muffins have cooled to save for later.