How to fill muffins without making a mess?

The easiest way to fill muffin or cupcake liners without making a mess is to use a cookie scooper. This helps keep the batter in the scooper and allows for you to get equal amount of batter in each muffin liner. Also, tulip cupcake liners are great if you are worried about overflowing the liner. The batter can bake up and stay within the paper.

What temperature to bake muffins?

I prefer a temperature of 375 degrees for the perfect rise for muffins.

Tips to bake fluffy muffins:

1. Make sure the butter is softened to room temperature before creaming with the sugar. 2. Use a leavening agent, like baking powder, for rising. 3. Room temperature eggs help with rising and fluffiness, so allow them to sit on the counter for 1 hour before making the recipe. 4. Don't overmix the batter, especially after adding in the dry ingredients! 5. Allow the muffins to cool before eating.

White Chocolate Raspberry Muffins

Description

These White Chocolate Raspberry Muffins are absolutely decadent! These muffins are so easy to whip up in just minutes and make a great breakfast or dessert.

Ingredients

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1 cup of fresh raspberries, rinsed and dried
1 and 3/4 cup all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup salted butter (1 stick), softened to room temperature
1 cup granulated sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup whole milk
3/4 cup white chocolate chips
2 tablespoons course sugar for topping

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Instructions

Preheat the oven to 375 degrees. Pull each raspberry apart into 4-6 pieces and place on a plate in the freezer just until ready to use in the muffin batter later in the recipe (step 6).
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
Add softened butter to stand mixer bowl, and beat on low for a few seconds. Pour in granulated sugar and beat together on medium low speed for 2 minutes until light and fluffy.
Add in the eggs and vanilla extract until combined. Scrape down the sides of the bowl when needed.
Reduce speed to low. Add in half of the dry ingredients, then milk, then the remaining dry ingredients. Only blend until combined.
Add in the white chocolate chips and slowly blend until combined. Lastly, add in the raspberries from the freezer. You can blend these on low for a few seconds or stir to combine.
Fill 12 cupcake liners 2/3 full with batter. Top with a nice size sprinkle of course sugar on each muffin.
Bake for 23-28 minutes until fully cooked and the tops are lightly golden. Allow to cool before enjoying!

Equipment

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Notes

Make sure the butter is softened and the eggs are room temperature before starting the recipe.

Do not over mix the muffin batter, especially once the raspberries are added.

Don't overfill the muffin liners. You want them about 2/3 of the way full with batter. I do find it easiest to use the tulip cupcake liners because it can bake up into them without overflowing. They are much more forgiving. *You can find the cookie scoop and tulip cupcake liners linked below.

To check if the muffins are cooked completely, I touch the top of the muffin to make sure that it springs backs. If your finger leaves a dent in the top, it is not fully cooked.

Prep Time: 10 minutes
Cook Time: 26 minutes
Category: breakfast
Method: bake
Cuisine: american