White Chocolate Raspberry Muffins
These White Chocolate Raspberry Muffins are a simple, sweet and fluffy baked good that you can whip up in under ten minutes.
Equipment
- muffin tin
- Mixing Bowls
- whisk
- measuring cups
- Measuring Spoons
Ingredients
- 2 cups flour fluffed, spooned and leveled
- ½ teaspoon salt
- 2 teaspoon baking powder
- ¾ cup granulated sugar plus extra 1-2 teaspoon for berries (optional)
- 2 large eggs at room temperature
- ½ cup unsalted butter melted and cooled
- ½ cup whole milk room temperature
- 1½ teaspoon vanilla extract
- 6 oz raspberries approx. 1 ¼ cups
- ⅔ cup white chocolate chips
- coarse sugar for topping muffins, optional
Instructions
- Preheat oven to 375°F.
- In a small bowl, whisk together the flour, sugar, baking powder and salt. In a separate, medium bowl, whisk the egg, butter, vanilla and milk. Add the flour mixture into the wet ingredients and stir just until combined. Don't over stir here.
- Gently fold the raspberries and white chocolate chips into the batter to combine. Scoop into muffin tin lined with muffin cups. Sprinkle coarse sugar over top if desired.
- Bake for 19-22 minutes or until a toothpick comes up clean. Cool before serving.
Notes
To store any leftover muffins, place in an airtight container. They will keep for about 3-4 days at room temperature, although they are best within the first 2 days. You can store for up to a week in the refrigerator. To freeze, you can individually wrap each muffin and then add to a freezer safe bag or container and then freeze for up to 3 months.
Nutrition
Serving: 1muffinCalories: 272kcalCarbohydrates: 37gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 51mgSodium: 123mgPotassium: 166mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 4mgCalcium: 74mgIron: 1mg
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