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White Chocolate Raspberry Muffins

These delightful White Chocolate Raspberry Muffins combine the sweetness of white chocolate with the tartness of fresh raspberries, resulting in a tender, fluffy treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Bakery
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 large egg
  • 1/2 cup milk
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract
Mix-ins
  • 1/2 cup white chocolate chips
  • 1 cup fresh raspberries

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with paper liners or grease them with non-stick cooking spray.
Mixing
  1. In a medium bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mix well.
  2. In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract until smooth.
  3. Pour the wet mixture into the dry ingredients and gently fold until just combined.
  4. Fold in the white chocolate chips and fresh raspberries until evenly distributed.
Baking
  1. Spoon the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.
  2. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow to cool in the tin for 5 minutes before transferring to a wire rack.

Notes

For optimal freshness, store muffins in an airtight container at room temperature for up to 3 days. They can be frozen for up to 3 months. Reheat in the microwave for about 20 seconds before enjoying.