Go Back
White Chocolate Raspberry Muffins Recipe

White Chocolate Raspberry Muffins

Delicious and moist, these muffins are packed with white chocolate and raspberries. Perfect for breakfast or a sweet treat!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cup flour fluffed, spooned and leveled
  • 1/2 teaspoon salt
  • 2 teaspoon baking powder
  • 3/4 cup granulated sugar plus extra 1-2 tsp for berries (optional)
Wet Ingredients
  • 2 eggs at room temperature
  • 1/2 cup unsalted butter melted and cooled
  • 1/2 cup whole milk room temperature
  • 1 1/2 teaspoon vanilla extract
Add-ins
  • 6 oz raspberries approx. 1 1/4 cups
  • 2/3 cup white chocolate chips
  • coarse sugar for topping muffins, optional

Equipment

  • Muffin Tin

Method
 

  1. Preheat oven to 375°F.
  2. In a small bowl, whisk together the flour, sugar, baking powder and salt.
  3. In a separate, medium bowl, whisk the egg, butter, vanilla and milk.
  4. Add the flour mixture into the wet ingredients and stir just until combined. Don't over stir here.
  5. Gently fold the raspberries and white chocolate chips into the batter to combine.
  6. Scoop into muffin tin lined with muffin cups. Sprinkle coarse sugar over top if desired.
  7. Bake for 19-22 minutes or until a toothpick comes up clean. Cool before serving.

Notes

These muffins are best enjoyed fresh and can be stored in an airtight container for a couple of days. Feel free to swap raspberries with any other berries you have on hand.