Raspberry White Chocolate Chip Muffins

If you are looking for the perfect balance of sweet and tart, then these are the perfect muffins for you. They can satisfy any sweet craving. Whether you're enjoying them as a quick grab and go food for breakfast, a snack for lunch, or quick dessert for dinner, these muffins will fit perfectly into your day. They offer a satisfying balance of flavors that is not too overwhelming. They are not too sweet either, which classifies them as the perfect pastry as it's not too rich.

The appeal of combining white chocolate with raspberry is like no other flavor. The two flavors complement each other so well and is one of the best flavor combinations. It's the perfect contrast.

Here is how you can make these muffins yourself:

Ingredients:

4 ounces (½ package) cream cheese, room temperature

¾ cup (1½ sticks) unsalted butter, room temperature

1 ½ cups granulated sugar 3 large eggs, room temperature

1 teaspoon vanilla extract

1 ½ cups cake flour

½ teaspoon kosher salt

2 tablespoons buttermilk room temperature

1 ½ cups fresh raspberries, or frozen (thawed and drained)

1 cup white chocolate chips

Crumb Topping

1 cup all-purpose flour

⅓ cup confectioners' sugar

½ cup (1 stick) unsalted butter, melted

Instructions:

Preheat oven to 325°F. Line a muffin tin with muffin liners. Set aside.

In a large bowl, blend cream cheese and butter on medium speed until smooth (about 3 minutes).

Gradually add sugar, beating until light and fluffy. Reduce mixer speed to low.

Add eggs, one at a time, beating well after each addition. Add vanilla. Mix until combined.

Add the flour and salt. Mix until just combined.

With the mixer on low, add buttermilk. Mix until just incorporated.

Gently fold in raspberries and white chocolate chips.

Crumb Topping

In a medium bowl, combine flour and confectioners' sugar. Stir in melted butter until a crumbly dough forms.

Scoop batter into each lined muffin cup, to the top, leaving only a small amount of room for the crumb topping. Evenly top with the crumb topping. Bake 48-50 minutes, or until an inserted toothpick comes out with crumbs, but no wet batter. Remove muffins from the oven and let cool for a few minutes before serving.

Things to keep in mind:

• Refrain from over-mixing, especially when adding the raspberries and chocolate chips.

• To prevent the raspberries from sinking, you can toss them in flour.

The Pros and Cons of Using Fresh vs. Frozen Raspberries:

Fresh raspberries tend to have a more prominent and intense flavor compared to frozen raspberries. They have more of a natural sweetness and tartness that add so much flavor to the batter. Fresh raspberries also maintain their shape while baking and can help the batter maintain a better texture. They also have a better visual appeal, which make it perfect for decoration. Another pro is that you don't need to let fresh raspberries thaw unlike frozen ones.

While these are promising positive aspects, there are also some cons as well. Unlike frozen raspberries, fresh ones have a shorter shelf life, which means they may spoil faster. They are also more fragile because they are fresh, meaning they are more likely to break or fall apart when mixing them in the batter.

Using frozen raspberries can be less messy, but could release excessive moisture, which could make the muffins soggy. However, frozen raspberries could be a more convenient option when fresh raspberries are out of season and they have a longer shelf life as well.

When you make this indulgent treat, don't forget to share with your friends and family! They will love you for it.

Recipe Credit: Amanda Rettke @iambaker