These Raspberry White Chocolate Muffins are buttery, fluffy, and full of juicy raspberries and creamy white chocolate chips.

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muffins with white chocolate chips and raspberries

A good muffin. So simple yet also so hard to come by, it seems. Banana muffins are always delicious and pretty foolproof. But other muffins can be a little more difficult to perfect. There are muffins that are too sweet, muffins without enough sugar. Muffins with not enough fruit, and muffins that have so much fruit that they are soggy and almost raw tasting because the fruit adds so much moisture that they can't bake properly.

How to Prevent Tough Muffins

Another problem that I've seen and heard regularly: muffins that are tough and unpleasant in texture. The number one cause for this is simple. Overmixing the batter. To explain this, it all comes down to some simple science:

Gluten is in wheat flour. Gluten is what makes bread dough stretchy and well, glutinous. The gluten in the flour is activated when it is worked into liquid, like when you mix the dry ingredients with the wet ingredients when making muffins. The more it is worked, the more it activates, creating a gluey texture. You don't want this!

Therefore, we must mix our muffin batter as minimally as possible to prevent a gluey batter that bakes into a tough muffin. Mix the batter just until the majority of the flour is incorporated. Mix well to the bottom of the bowl. Do not mix until every tiny clump of flour is gone. You will definitely have very activated gluten at that point! Just the very minimum to have the batter come together is required. Also, if you overmix this particular batter (or any batter with fruit) the raspberries will bleed into the batter. This looks pretty and pink before baking but will come out of the oven in an ugly shade of purplish grey. Not pretty!

What kind of raspberries are best for this recipe?

This recipe calls for frozen raspberries. I do not recommend using fresh raspberries for this recipe. Fresh raspberries will bleed very badly into the batter as you try to incorporate them. Even the frozen ones will leech a little colour into the batter, no matter how careful you are. I mix the frozen raspberries and white chocolate chips into the flour mixture to give them both a light coating of flour which reduces the colour bleeding and also helps suspend the mix-ins in the batter and prevent them from falling to the bottom of the muffin liners during baking.

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