Raspberry White Chocolate Muffins

5 from 24 votes

Raspberry White Chocolate Muffins

These raspberry white chocolate muffins are soft, fluffy and full of fruity flavor. The combo of juicy berries and sweet white chocolate is always a hit. They’re easy to prep and perfect for breakfast or a snack.

Prep Time15

Cook Time25

Total Time40

Course: Food, Snacks

Cuisine: American

Keyword: muffins

Servings:

Author: Bella Bucchiotti

Equipment

Ingredients

2 ¼ Cups all purpose flour
½ Teaspoon baking soda
1 Teaspoon baking powder
¼ Teaspoon salt
½ Cup unsalted butter melted
½ Cup granulated sugar
1 Teaspoon vanilla extract
1 egg
¾ Cup milk
1 ½ Cups raspberries fresh or thawed and well drained
1 Cup white chocolate chips

Instructions

Preheat oven to 375°F. Grease or place cupcake paper on a cupcake tin.
In a large mixing bowl, mix together flour, baking soda, baking powder, and salt. Make a well in the center and set aside the dry ingredients.
In a medium mixing bowl, whisk together melted butter and sugar until well mixed. Add egg and vanilla and mix. Whisk in milk.
Pour wet ingredients into the well of the dry ingredients. Using a wooden spoon, stir ingredients together with one or two stirs. Add raspberries and most of the chocolate chips (save a few for topping) and gently stir until just combined.
Spoon batter into a muffin pan until ¾ full. Add a few additional chocolate chips to the top of each muffin.
Bake 25 to 30 minutes, until toothpick comes out clean in center and muffin tops are golden brown.
Allow to cool 5 to 10 minutes before removing from pan.

Notes

Don’t overmix the batter: This keeps the muffins light and tender.
Use fresh berries if possible: They hold their shape better than frozen ones.
Add extra chocolate on top: For a bakery-style finish.
Let them cool slightly: This helps them set and makes removal from the tin easier.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.