Tender moist White Chocolate Raspberry Muffins are easy to make with a delicious flavor combination. Juicy raspberries and white chocolate chips make these muffins feel like a special occasion.
Preheat the oven to 350ºF and place non-stick baking liners or reuseable silicone baking cups in 16 muffin cavities.
In a large mixing bowl, whisk together the flour, sugar, baking powder and baking soda.
2 cups all purpose flour, 3/4 cup granulated sugar, 1/2 tsp baking soda, 1/2 tsp baking powder
In a separate mixing bowl, whisk together the eggs, yogurt, vegetable oil, milk and vanilla extract. Whisk until smooth and well combined.
2 large eggs, 1 cup whole milk plain Greek yogurt, 1/3 cup vegetable oil, 1/4 cup whole milk, 2 tsp vanilla extract
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Add the raspberries and white chocolate chips and fold gently. Make sure not to break the raspberries.
1 cup fresh raspberries, 1/2 cup white chocolate chips
Fill each muffin cavity 2/3's full with muffin batter. Bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Transfer from the muffin tin to a cooling rack to cool before serving.
Notes
Substituting frozen raspberries: Their color may run in the muffins. If adding them frozen to the batter add a few extra cooking minutes.How to storeAllow the raspberry white chocolate muffins to fully cool. Place in an airtight container and store at room temperature for up to 2-3 days or in the refrigerator for 5 days.How to freezeAllow the muffins to fully cool on a cooling rack. Place them in an airtight freezer-safe container or freezer bag. Freeze for up to 3 months and thaw in the refrigerator. Serve at room temperature for best flavor.