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White Chocolate Raspberry Muffins: Indulgent and Easy to Make

White Chocolate Raspberry Muffins
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Deliciously moist muffins that combine the sweetness of white chocolate with the tartness of raspberries, perfect for breakfast or a snack.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips
  • 1 cup fresh raspberries

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine the melted butter, eggs, and vanilla extract. Mix well.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the white chocolate chips and raspberries.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cool for a few minutes before transferring to a wire rack to cool completely.

Notes

  • For extra indulgence, top with additional melting white chocolate before serving.
  • Feel free to substitute frozen raspberries if fresh ones are not available.

Nutrition

Keywords: White Chocolate Raspberry Muffins

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