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White Chocolate Raspberry Muffins

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Deliciously sweet muffins filled with raspberries and white chocolate, perfect for breakfast or as a snack.

Ingredients

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  • 2 cups all-purpose flour (250 grams)
  • ½ tsp salt
  • 2 tsp baking powder
  • ¾ cup granulated sugar
  • 2 eggs (at room temperature)
  • ½ cup unsalted butter (melted and cooled)
  • ½ cup whole milk (room temperature)
  • 1½ tsp vanilla extract
  • 6 oz raspberries (approximately 1 ¼ cups)
  • ⅔ cup white chocolate chips
  • Coarse sugar for topping muffins (optional)

Instructions

  1. Preheat your oven: Set your oven to 375°F (190°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, salt, and baking powder until well combined.
  3. Combine wet ingredients: In another bowl, whisk the sugar and eggs until light and fluffy. Add in the melted butter, whole milk, and vanilla extract.
  4. Combine wet & dry mixtures: Pour the wet ingredients into the dry ingredients, folding gently until just combined.
  5. Add raspberries and white chocolate: Gently fold in the raspberries and white chocolate chips.
  6. Scoop into muffin tin: Fill each muffin liner about 2/3 of the way full and sprinkle the tops with coarse sugar if desired.
  7. Bake: Place the muffin tray in the oven and bake for 18–20 minutes or until a toothpick comes out clean.
  8. Cool and serve: Once baked, let them cool in the pan before transferring to a wire rack.

Notes

These muffins can be frozen for longer storage. They freeze well and can be reheated in the microwave.

Nutrition

Keywords: muffins, raspberry, white chocolate, breakfast, snacks, baking

Find it online: https://platefulkitchen.com/fluffy-white-chocolate-raspberry-muffins/