White chocolate raspberry muffins is a blog post by contributing author, Kelly Sullivan. These muffins are great for breakfast or as an afternoon snack.

Hello Everybody! My name is Kelly Sullivan. I have been married to Lise’s first cousin for the past 27 years, so Lise (Mom Loves Baking) is now “my” cousin whenever I talk about her! We have so many things in common and our love for baking is probably our strongest connection, but being from the South, we can both talk about anything and I love the time I get to spend with Lise. I am very excited about being asked to be a contributor on her blog!!

I tend to enjoy making desserts that are somewhat difficult but not too over the top. These muffins are one of my children’s favorite breakfast goodies, they are easy to make and I thought they would be perfect for a 4th of July breakfast for your family or friends if you have company in town. The recipe I am sharing today is Raspberry White Chocolate Muffins! My middle son has a thing for white chocolate, but doesn’t like his sweet treats too sweet and this muffin is exactly what he loves.

When incorporating the dry ingredients into this recipe, do it in 2 batches. You will be tempted to over mix but don’t do it because this is what will make your muffins dry. Half mix the second addition of flour and chocolate leaving some flour yet to be incorporated, then hand fold in the raspberries with a spatula. As you do this the rest of the flour will naturally be incorporated. Fill your muffin wrapper with the batter, sprinkle the flour and sugar mixture on top (this actually adds a lot to the taste and texture so don’t forget this step!) and pop those muffins in the oven! I love eating them hot!!! The soft puddles of white chocolate are my favorite part!

So if you are wanting a little red, white and blue on your breakfast table this 4th, this muffin is a great way to get things started.

Enjoy every bite and talk to you next month!

Kelly 🙂

Read more about Kelly on our Meet the Team page.

Print Recipe

White Chocolate Raspberry Muffins

Light and fluffy muffins filled with a delicious combination of white chocolate and raspberries. Perfect for breakfast or a snack.

Servings: muffins

Ingredients

5 tablespoons butter
1/2 cup granulated sugar plus 1 1/2 tablespoons
1 egg
1 cup half and half
1 teaspoon vanilla extract
1 tablespoon baking powder
2 cups flour plus 1 tablespoon
8 ounces white chocolate, chopped (not chips)
1/2 cup raspberries torn into pieces

Instructions

Preheat oven to 400 degrees. Line a 12-cup muffin pan with cupcake liners.
In a ramekin or small bowl, mix 1 tablespoon flour and 1½ tablespoons of sugar to sprinkle on top of muffins before baking.
In a medium to large bowl mix the flour, baking powder and chopped white chocolate and set aside.
Cream butter and ½ cup sugar until smooth (about 2-3 minutes). Add the egg and vanilla, then beat until incorporated. Add milk, then beat for 30 seconds. Scrape sides of bowl and mix another minute.
Add dry ingredients to wet in two batches. When dry ingredients are almost fully incorporated, hand stir in the raspberries. This will keep you from over mixing the batter which will cause your muffins to be dry.
Pour batter into prepared muffin cups. Dust the tops of all the muffins with the sugar/flour mixture from the ramekin. Place in preheated oven and bake for 18 minutes. Let cool and serve.

White Chocolate Raspberry Muffins

Ingredients

Instructions

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