I've been obsessed with raspberries this summer. It all started with a trip to Sam's with my friend Hao... we came across the raspberries and they looked so amazing. She immediately stacked up four boxes to take home, while I grabbed one as usual. But she was so much more excited, and I did look weak in comparison, so I grabbed a second box (seriously wondering what I was going to do with all of them).
I can't eat raspberries plain because I find them way too tart. I often bake with them and use the pretty ones as decoration... But these raspberries? I guess we must be right in the season for them because they were delicious. Some were still a bit tart but I ate them with everything I made, and the softer ones were so juicy and sweet. After much deliberation, I decided to make a muffin that I could stuff with raspberries... and I do mean stuff.
I've been trying to make some snack foods for myself that are healthier, since my friends are still gone for the summer, which means I'm stuck with all my baked goods...and I found a recipe for yogurt muffins that had rave reviews. Now, the last time I made yogurt muffins they were unnecessarily dense and chewy. It wasn't the best experience, unless one likes that sort of texture in a muffin. I assumed that due to lack of butter and addition of yogurt, all yogurt muffins would be similar and dropped the idea.
Not so! These muffins changed my mind. They were fluffy and soft, and tasted almost buttery with absolutely no butter in them. I put raspberries in them, but when I ate one, I added about ten more raspberries on the side, yum!
I also dropped in a handful of white chocolate chips which really is the perfect complement to raspberries. I bought fancy white chocolate chips (always check the ingredients for cocoa butter!) and they really make all the difference from standard white chocolate. If omitting these, you really need to make sure to sprinkle sugar on top before baking since some of the tart berries make the muffin not very sweet at all.
I'm happy to share this recipe with you, along with my newfound love for yogurt muffins...
Raspberry White Chocolate Yogurt Muffins
3 cups minus 2 tbs flour
1 tsp baking soda
2 tsp baking powder
heavy pinch of salt
dash of nutmeg
1 cup sugar
1/2 cup canola oil
1 generous cup plain, unflavored yogurt
2 cups fresh raspberries
1 tsp vanilla extract
1/3 cup white chocolate chips (optional)
Preheat oven to 385 degrees.
In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.
In another large bowl whisk together sugar, oil, vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.
Add 1.5 cups raspberries and save the last half to place on top of the muffins right before baking (optional).
Stir in white chocolate chips (optional).
Add mixture to greased muffin pans. Sprinkle remaining berries on top and press down lightly. Sprinkle turbinado sugar (or brown sugar) over top.
Bake 20 to 25 minutes and allow to cool completely.