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Homemade muffins have a special place in the hearts (and kitchens) of many, serving as a comforting treat that can be enjoyed at any time of day. Whether as a quick breakfast on a busy morning, a delightful addition to a weekend brunch, or a satisfying sweet snack, muffins are wonderfully versatile. Among the myriad of flavor combinations, Raspberry White Chocolate Muffins stand out, offering a delightful contrast between the tartness of fresh raspberries and the creamy sweetness of white chocolate. This recipe not only tantalizes the taste buds but also fills your kitchen with an inviting aroma that beckons everyone to gather around the table.

Raspberry White Chocolate Muffins

Indulge in the delightful combination of tart raspberries and creamy white chocolate with these homemade Raspberry White Chocolate Muffins. Perfect for breakfast, brunch, or a sweet snack, this simple recipe is ideal for bakers of all levels. With basic ingredients and straightforward steps, you can easily create muffins that are moist, flavorful, and irresistibly aromatic. Gather your loved ones around the table for a comforting treat that’s sure to please!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, melted and cooled

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk (or milk mixed with 1 tablespoon vinegar)

1 cup fresh raspberries (or frozen, thawed)

1 cup white chocolate chips

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it with non-stick spray.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

      Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and buttermilk until smooth and fully incorporated.

        Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; it's okay if there are a few lumps.

          Add Raspberries and Chocolate: Gently fold in the fresh raspberries and white chocolate chips, being cautious not to break up the raspberries too much.

            Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. You can sprinkle a few extra white chocolate chips and raspberries on top for garnish if desired.

              Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (a few moist crumbs are okay, but no wet batter).

                Cool and Serve: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 12 muffins