Raspberry White Chocolate Muffins
I used to make these raspberry white chocolate muffins on the regular so my dad could take them to work, and he was a crowd favorite – which coincidentally made me the favorite daughter.
Pinterest Save Saved!
- 3 cups all purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 eggs
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- 2/3 cup white chocolate chips
- 1 1/2 cups raspberries fresh
- 1 Sprinkle sugar coarse, for topping
Preheat oven to 425 degrees F.
In a large bowl, mix together flour, baking powder, salt and cinnamon.
In a medium bowl, mix eggs and sugars until combined. Mix in milk, oil, and vanilla.
Fold wet ingredients into dry ingredients and mix
Fold in the white chocolate chips, then fold in the raspberries, being careful not to break them up too much.
Place batter into muffin liners which have been placed into a muffin tin, filling almost to the top.
Sprinkle with coarse sugar and bake for 5 minutes.
Now reduce oven temperature to 375 degrees F and continue to bake for 20 to 25 minutes until tops are lightly golden. Baking time will depend on the size of your muffins.
Calories: 345kcal | Carbohydrates: 50g | Protein: 6g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 32mg | Sodium: 281mg | Potassium: 128mg | Fiber: 2g | Sugar: 25g | Vitamin A: 78IU | Vitamin C: 4mg | Calcium: 139mg | Iron: 2mg
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.