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–+ servings
A platter of white chocolate muffins with raspberries.

Raspberry White Chocolate Muffins

Raspberry White Chocolate Muffins stuffed with fresh, juicy berries and white chocolate chips will be your new favorite breakfast. Topped with crunchy almonds and coarse sugar, they are perfect anytime you’re craving a sweet treat.
Course: Breakfast
Cuisine: American
Servings: 12
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients
 

  • 6 tablespoon butter (melted)
  • 2 eggs
  • ½ cup buttermilk
  • 1 teaspoon vanilla
  • ½ cup honey
  • 1 ¼ cups flour
  • 1 cup almond flour
  • ½ cup sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups raspberries (divided)
  • 6 ounces white chocolate chips
  • ¼ cup almonds (sliced)
  • demeara sugar (optional)

HONEY BUTTER

  • ½ cup butter (softened)
  • ¼ cup honey
  • ¼ teaspoon salt

Instructions
 

  • Preheat oven to 425º. Spray 12 muffin cups with nonstick spray.
  • In a large bowl, whisk together melted butter, eggs, buttermilk, vanilla and honey.
  • In a medium bowl, whisk together the flour, almond flour, sugar, baking powder and salt. Add to butter mixture and stir just until combined.
  • In a small bowl, mash 1 cup of fresh raspberries with the back of a spoon. Fold it into the batter along with white chocolate chips.
  • Fill muffin tins all the way to the top. Press fresh whole raspberries into the top of the muffins and sprinkle with almonds and demure sugar if desired.
  • Bake for 5 minutes at 425º. Then without opening the oven, turn the temperature down to 350º and bake an additional 20 minutes until the tops are golden brown and a toothpick comes out clean.
  • Let cool in the pan for 5 minutes, then remove to a wire rack to cool an additional 10 minutes before eating. Serve with honey butter.
  • Honey Butter: Combine softened butter with honey and salt.

Video

Barbara's Notes + Tips
  • For a richer flavor chop up a white chocolate bar instead of using white chocolate chips.
  • You can use frozen berries instead of fresh.
  • If the berries are tart, add a little more demeara sugar on top.
  • These will stay fresh for about 2 days on the counter in an airtight container. After that freeze them.
  • If you don't have buttermilk, you can add a tablespoon of white vinegar or lemon juice to a cup of milk. 

Nutrition

Calories: 446kcal | Carbohydrates: 52g | Protein: 7g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 384mg | Potassium: 199mg | Fiber: 3g | Sugar: 36g | Vitamin A: 478IU | Vitamin C: 5mg | Calcium: 106mg | Iron: 2mg