White Chocolate and Raspberry Muffins Recipe
This white chocolate and raspberry muffin recipe is a delicious way to make muffins that are not quite as heavy as other muffins. A tasty, light batter with juicy raspberries complimented with white chocolate! What’s not to love about these muffins?!
Ingredients
- 3/4 c. butter unsalted and melted
- 1/2 c. whole milk
- 1 large egg
- 1 tsp vanilla extract
- 2 c. all-purpose/plain flour
- 4 tsp. baking powder
- 1 c. sugar granulated
- 1/3 c. white chocolate chips and 1/4 c. for topping
- 1 c. frozen raspberries
Instructions
- In a large bowl, whisk the melted butter, vanilla extract, and milk together. Add the large egg and whisk until fully incorporated.
- In a separate medium bowl, measure out the flour and mix the baking powder in well. Add the sugar and stir.
- Slowly pour the dry ingredients into the wet ingredients mixing as you pour in. Once fully mixed together add the frozen raspberries and most of the white chocolate chips (about 1/3 and leave 1/4 for topping the muffins) leaving some to decorate on the tops of the muffins and mix.
- Preheat the oven to 425℉/220℃/Gas Mark 7.
- Place muffin liners into the muffin tin and pour the muffin mix into all of the liners. Place some of the leftover white chocolate chips onto the tops of the muffins.
- Place the muffin tin into the oven and bake for 5 minutes on high heat. After 5 minutes, decrease the heat to 350℉/175℃/Gas Mark 4 with the muffins still in the oven. Continue to bake for another 17-20 minutes.
- Remove from the oven and let cool in the muffin tin for 5-10 minutes then remove from the tin and continue to let cool on a cooling rack.
Notes
Nutritional Information Servings 12
Calories 228 Carbs 29g Protein 3g Fat 9g
Nutritional Information is automatically calculated and should only be used as a guide.