Description
These White Chocolate Raspberry Muffins are a delightful treat that balances the tartness of fresh raspberries with the creamy sweetness of white chocolate. Perfect for breakfast, a snack, or dessert, these muffins are moist, flavorful, and quick to prepare. They’re sure to become a favorite in your baking rotation!
Ingredients
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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3/4 cup granulated sugar
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2 large eggs
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1 cup milk (whole or your choice)
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1 teaspoon vanilla extract
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1/3 cup vegetable oil
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1 cup fresh or frozen raspberries
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3/4 cup white chocolate chips
Instructions
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Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
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In a large bowl, whisk flour, baking powder, salt, and sugar together.
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In another bowl, beat eggs lightly, then mix in milk, vanilla, and oil until combined.
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Pour wet ingredients into dry and stir gently until just combined (batter should be lumpy).
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Fold in raspberries and white chocolate chips carefully.
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Divide batter evenly among muffin cups. Optionally, sprinkle a little raw sugar on top.
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Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
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Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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Toss raspberries in a tablespoon of flour before folding to prevent sinking.
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Use frozen berries straight from the freezer to avoid color bleeding.
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For a citrus twist, add 1 teaspoon lemon zest to the batter.
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Store muffins in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes