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White Chocolate Raspberry Muffins

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Delightful muffins that combine the rich sweetness of white chocolate with the tartness of fresh raspberries, perfect for breakfast or snack time.

Ingredients

Scale
  • 2 cups all-purpose flour (250 grams)
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ¾ cup granulated sugar
  • 2 large eggs (at room temperature)
  • ½ cup unsalted butter (melted and cooled)
  • ½ cup whole milk (room temperature)
  • 1½ teaspoons vanilla extract
  • 6 oz raspberries (approximately 1 1/4 cups)
  • ⅔ cup white chocolate chips
  • Coarse sugar for topping (optional)

Instructions

  1. Preheat your oven to 375°F (190°C) and prepare your muffin tin by lining it with paper liners or greasing each cup.
  2. Mix the dry ingredients: In a medium bowl, whisk together the flour, salt, and baking powder.
  3. Combine the wet ingredients: In a large bowl, whisk the granulated sugar and melted butter until smooth, then add eggs, milk, and vanilla, mixing until incorporated.
  4. Incorporate the dry ingredients: Gradually fold the dry mixture into the wet ingredients using a spatula, being careful not to overmix.
  5. Add the raspberries and white chocolate chips, folding them in gently to avoid breaking the berries.
  6. Scoop the batter into muffin cups, filling each about ¾ full. If desired, sprinkle with coarse sugar.
  7. Bake for 18-22 minutes or until a toothpick comes out clean from the center.
  8. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: muffins, dessert, raspberries, white chocolate, baking

Find it online: https://cleanplatecravings.com/one-bowl-white-chocolate-raspberry-muffins-simple-fluffy/