How do you keep muffins moist and fluffy?

To ensure a moist and fluffy muffin, do not overmix muffin batter, and do not over bake muffins. Another tip to get a fluffy, domed muffin is to let the batter sit at room temperature for about 20 minutes before baking.

What is the secret to high muffins?

To get a high dome on your muffins, allow batter to sit at room temperature for 20-30 minutes before baking in a preheated oven.

Raspberry White Chocolate Muffins

Name: Raspberry White Chocolate Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups all purpose flour; 1/2 cup granulated sugar; 1/4 cup light brown sugar; 1 tablespoon lemon zest (doesn't have to be exact, just use the zest from one whole lemon); 1.5 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 stick (4 ounces) butter, melted; 3/4 cup milk; 2 eggs; 2 tablespoons lemon juice; 1 teaspoon vanilla extract; 6 ounces fresh raspberries; 7 ounces chopped white chocolate bars, chopped *see notes

Ingredients

2 cups all purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon lemon zest (doesn't have to be exact, just use the zest from one whole lemon)
1.5 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 stick (4 ounces) butter, melted
3/4 cup milk
2 eggs
2 tablespoons lemon juice
1 teaspoon vanilla extract
6 ounces fresh raspberries
7 ounces chopped white chocolate bars, chopped *see notes

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Instructions

Preheat oven to 400 degrees F and line a 12 cup muffin tin with paper liners. Alternatively, you could spray the tin with non-stick spray or butter very generously and flour (like making a cake).
In a large bowl, combine flour, sugars, lemon zest, baking powder, baking soda, and salt. Mix to combine and break up any brown sugar clumps. If you want a stronger lemon zest flavor, use your fingers and rub the lemon zest into the sugar a bit before mixing it all together.
Melt butter either in microwave or on the stovetop and add to a bowl or large, spouted measuring cup. Whisk in milk, eggs, lemon juice, and vanilla until thoroughly combined.
Pour this wet mixture into the dry ingredients and with a wooden spoon or rubber/silicone spatula mix until almost combined but a few streaks of flour remain.
Add raspberries and white chocolate and gently fold in until combined and no more flour remains. Do not overmix, some lumps and bumps are good here and you don't want to break the berries up too much. *at this point you can stash the batter in the refrigerator and scoop and bake in the morning. If using frozen berries do not add them until just before scooping and baking.
Divide batter evenly between 12 muffin tins.
Allow batter to sit for 20 minutes at room temperature before baking in preheated oven for 18-20 minutes. Tent loosely with foil after 12 or so minutes if the muffins are browning too quickly.

Notes

The chocolate bars I use are each 3.5 ounces each and I use 2, making the total 7 ounces. But many bars are 4 ounces. Use whichever you prefer or can find - the extra ounce will not make a difference. And of course you can use 7-8 ounces of white chocolate chips if you prefer.

Author: anita | wild thistle kitchen
Prep Time: 20 minutes
Cook Time: 20 minutes
Category: muffins, breads, breakfast
Method: baking
Cuisine: American