White Chocolate Raspberry Muffins

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.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 22

Cooling Time (estimate) 15

Total Time 47

Servings muffins

Calories 188kcal

Author Toni Dash

Ingredients

2 cups all purpose flour regular or gluten-free measure-for-measure flour blend can be used
3/4 cup granulated sugar
1/2 tsp baking soda
1/2 tsp baking powder
2 large eggs
1 cup whole milk plain Greek yogurt
1/3 cup vegetable oil
1/4 cup whole milk
2 tsp vanilla extract
1 cup fresh raspberries
1/2 cup white chocolate chips

Instructions

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 store

Allow 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 freeze

Allow 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.

Nutrition