Description
White Chocolate Raspberry Muffins are sweet, fluffy muffins bursting with fresh raspberries and rich white chocolate chips. Ready in 30 minutes and perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour (250 grams)
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup whole milk, room temperature
- 1 1/2 teaspoons vanilla extract
- 6 ounces fresh raspberries (about 1 1/4 cups)
- 2/3 cup white chocolate chips
- Coarse sugar for topping (optional)
Instructions
- Preheat oven to 375°F and line a 12-cup muffin tin with liners.
- Whisk together flour, sugar, baking powder, and salt.
- In a separate bowl whisk eggs, melted butter, vanilla, and milk.
- Add dry ingredients to wet ingredients and stir just until combined.
- Gently fold in raspberries and white chocolate chips.
- Divide batter evenly among muffin cups.
- Sprinkle coarse sugar on top if desired.
- Bake for 19-22 minutes or until a toothpick comes out clean.
- Cool slightly before serving.
Notes
- Store in an airtight container for 3-4 days at room temperature.
- Refrigerate up to one week.
- Freeze individually wrapped muffins for up to 3 months.
- Toss tart raspberries with 1-2 teaspoons sugar before adding if needed.
- Use room temperature ingredients for best rise.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 272
- Sugar: 20g
- Sodium: 123mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 1g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 51mg