Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 cup fresh raspberries
- 1/2 cup white chocolate chips
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Step 3: In another bowl, mix the melted butter, milk, and eggs until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Step 4: Gently fold in the raspberries and white chocolate chips into the batter, being careful not to overmix.
- Step 5: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Step 6: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious White Chocolate Raspberry Muffins!
Notes
- For optimal freshness, store your White Chocolate Raspberry Muffins in an airtight container at room temperature for up to three days, or freeze them for longer storage.
- To enjoy these muffins warm, simply reheat them in the microwave for about 10-15 seconds or pop them in a preheated oven at 350°F (175°C) for 5-7 minutes.
- Serve your muffins with a dollop of whipped cream or a scoop of vanilla ice cream on the side for an extra indulgent treat.
- When mixing in the raspberries and white chocolate chips, take care to fold gently; this will keep the muffins light and airy while preventing the berries from breaking apart too much.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Trans Fat: 0g
- Protein: 15g