Raspberry White Chocolate Muffin Tops

Name: Raspberry White Chocolate Muffin Tops
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: Canadian
Ingredients: 1 1/2 cups all-purpose flour (spooned and levelled); 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter (room temperature); 1 cup granulated sugar; 1 large egg (room temperature); 1 tsp vanilla extract; 1/2 cup plain yogurt; 1 cup raspberries (fresh or frozen); 3/4 cup white chocolate chips

35 min 12 servings Easy

All Recipes

Delicious raspberry and white chocolate muffin tops perfect for breakfast or a sweet treat.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Easy

Muffin tops are a delightful twist on traditional muffins, offering all the best parts in a neat, easy-to-handle format. These raspberry and white chocolate muffin tops combine tart raspberries with sweet, creamy white chocolate, creating a perfect balance of flavours. Whether enjoyed as a quick breakfast or a sweet treat with your afternoon coffee, these muffin tops are sure to please everyone. The addition of yogurt keeps them moist and tender, making them an irresistible choice for any occasion.

Ingredients

Servings

Dry Ingredients

Wet Ingredients

Add-ins

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C). Line a muffin top pan with parchment paper or lightly grease it.

Pro tip: Ensure even heating by placing the rack in the middle of the oven.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Pro tip: Sift the dry ingredients for a finer texture.

Cream Butter and Sugar

In a large bowl, beat the butter and sugar together until light and fluffy, about 2 minutes.

Pro tip: Use a hand mixer for best results.

Add Egg and Vanilla

Mix in the egg and vanilla extract until well combined.

Pro tip: Scrape down the sides of the bowl to ensure even mixing.

Incorporate Yogurt

Mix in the yogurt until smooth. The mixture may look a bit curdled, but it will smooth out once the dry ingredients are added.

Pro tip: Room temperature yogurt mixes more smoothly.

Combine All Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the raspberries and white chocolate chips.

Pro tip: Avoid overmixing to keep the muffin tops tender.

Scoop the Batter

Using a large spoon or ice cream scoop, evenly distribute the batter into the prepared muffin top pan.

Pro tip: Leave some space for the batter to spread.

Bake

Bake for 18-20 minutes or until the tops are golden and a toothpick inserted in the centre comes out clean.

Pro tip: Rotate the pan halfway through baking for even browning.

Cool

Allow the muffin tops to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Pro tip: Cooling on a wire rack prevents soggy bottoms.

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Tips & Tricks

<ul><li>Use fresh or frozen raspberries for the best flavour.</li><li>Ensure your butter is at room temperature for easy mixing.</li><li>Do not overmix the batter to keep the tops tender.</li><li>Use muffin top pans for perfectly shaped tops.</li></ul>

Serving Suggestions

Serve these muffin tops warm with a pat of butter or a dollop of whipped cream for an extra indulgence. They pair wonderfully with a hot cup of tea or coffee. To make ahead, store the baked muffin tops in an airtight container at room temperature for up to 3 days or freeze them for longer storage. Simply reheat in the oven before serving to enjoy them fresh.

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