Raspberry White Chocolate Muffins Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These Raspberry White Chocolate Muffins are a delightful treat that combines the tartness of fresh raspberries with the sweetness of white chocolate. Perfect for breakfast or as a dessert, these muffins are sure to please any crowd.

This recipe is straightforward and ideal for bakers of all levels. With simple ingredients and easy-to-follow steps, you can whip up a batch of these delicious muffins in no time.

Delicious Raspberry White Chocolate Muffins

These muffins feature a moist and fluffy texture, studded with juicy raspberries and creamy white chocolate chips. The recipe takes about 30 minutes from start to finish and yields 12 muffins, making it a perfect choice for gatherings or a sweet snack.

Ingredients

1 ½ cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
½ cup milk
⅓ cup vegetable oil
1 teaspoon vanilla extract
1 cup fresh raspberries
½ cup white chocolate chips

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, beat the egg, then add the milk, vegetable oil, and vanilla extract. Mix until well combined.
Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Fold in Add-ins: Gently fold in the raspberries and white chocolate chips until evenly distributed.
Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.