Raspberry White Chocolate Muffins: Last week while browsing for Valentine’s Day recipes in Pinterest, I came across raspberry and white chocolate muffins. The red and white color theme looked perfect and fortunately, I had some frozen raspberries in the freezer, so why not, I thought.
It’s been a while since I revisited the vegan blueberry muffins recipe and I thought this was the perfect time to try it.
That blueberry muffin recipe is one of the topmost recipes in the blog and yet I do get a comment or two that the recipe didn’t turn out well for some of the readers. I sometimes get comments like the muffins had a bitter after taste, 1 tablespoon of vinegar looks too much, etc. So I decided to follow the exact same recipe to bake these raspberry white chocolate muffins.
I didn’t make any changes to the recipe except for changing the baking temperatures and it wasn’t a surprise that the muffins were perfect because I don’t blog “not-so-good” recipes. Only tried and tested recipes make it to the blog.
The appearance, texture, and taste of these raspberry muffins were top notch and this recipe too makes my best recipes list in the blog.
Raspberry White Chocolate Muffins Recipe
|Prep Time||Cook Time||Makes|
|15 Mins||22 Mins||10 Muffins|
- 2 cups/285 gms all-purpose flour
- 1 and 1/2 teaspoons/7 gms baking soda
- 1/2 teaspoon/2 gms salt
- 1 cup/250 ml unsweetened almond milk (use any)
- 1 tablespoon/15 ml apple cider vinegar
- 3/4 cup/142 gms white sugar
- 1/3 cup/80 ml avocado oil
- 1 teaspoon vanilla extract
- 1 cup/100 gms fresh or frozen raspberries
- 1/2 cup + 1 tablespoon/100 gms white chocolate chips
- Preheat the oven to 400F (see My Notes) for 15 minutes. Line a muffin tin with paper liners and lightly grease it non-stick cooking spray.
- In a liquid measuring mug stir together the milk and vinegar; let it aside to curdle.
- In a large bowl, combine together flour, baking soda, and salt.
- In a medium bowl, combine the sugar, curdled milk mixture, oil, and vanilla extract mix well.
- Add the wet mix into the flour mix, stir until just combined. Don’t over stir.
- Gently fold in the berries and 1/2 cup white chocolate chips using a rubber spatula. Top the muffins with the remaining 1 tablespoon of chocolate chips.
- Fill the muffin tins about 2/3rds full. I used a 1/3rd cup to scoop out the batter. Got exactly 10 muffins.
- Bake at 400F for about 7 minutes and then reduce the temperature to 375F and bake for about 15-17 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool for 5 minutes. After that remove the muffins from the tins and cool on a wire rack.
- Just like the vegan blueberry muffins, these raspberry white chocolate muffins too turned out absolutely perfect. It rose beautifully like bakery style muffins, had a lovely, airy texture similar to muffins with eggs and the sweetness was just right for us.
- Recently I bought a digital kitchen scale and I have tried to measure the ingredients in the metric system after measuring it using US standard cups. Hope it’s at least approximate and useful to some of you.
- While baking the eggless pineapple buttermilk muffins, I came across this technique of baking muffins at 400F at first and then reducing the temperature which makes the muffins to rise beautifully. Ever since I have been following that procedure and it works like a charm. So did the same with this raspberry muffin too.
- I used 3/4th of a cup of sugar because we are also using white chocolate chips so the sweetness was just perfect for us as we usually prefer not too sweet muffins or baked treats in general. You might want to increase it to 1 cup if you like sweeter muffins.
- This muffin recipe will be wholly vegan if you use vegan chocolate chips. Vinegar does the trick of yielding fluffy muffins without eggs.
- I was so tempted to use whole wheat pastry flour instead of all-purpose flour but wasn’t sure how it would taste. Probably should have tried half and half of both.
- I used a little more than 1 cup of frozen raspberries because didn’t want to store the remaining few pieces. I don’t know why but after baking some muffins had a blackish hue from the raspberries like it was blueberries muffin. This is the first time I’m using frozen raspberries and I don’t know if it has anything to do with that.