Description
Delight in these soft and pillowy white chocolate raspberry muffins, perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole milk
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1 cup white chocolate chips
Instructions
- Preheat your oven: Heat your oven to 375°F (190°C).
- Prepare the muffin tin: Line a muffin tin with paper liners or spray it with non-stick cooking spray.
- Combine dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, whisk together the milk, melted butter, eggs, and vanilla extract.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined.
- Fold in raspberries and white chocolate: Gently fold in the raspberries and white chocolate chips.
- Scoop and bake: Fill the muffin cups about 2/3 full and bake for 18-20 minutes.
- Cool and serve: Let them cool in the pan for about 5 minutes before transferring to a wire rack.
Notes
These muffins are best enjoyed warm. Consider dusting with powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: muffins, white chocolate, raspberries, dessert, baking