Description
Enjoy these delightful White Chocolate Raspberry Muffins. They are easy to make and perfect for breakfast or a sweet treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh or frozen raspberries
- 1/2 cup white chocolate chips
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat oven to 375°F.
- In a small bowl, whisk together the flour, sugar, baking powder and salt.
- In a separate, medium bowl, whisk the egg, butter, vanilla and milk.
- Add the flour mixture into the wet ingredients and stir just until combined. Don’t over stir here.
- Gently fold the raspberries and white chocolate chips into the batter to combine.
- Scoop into muffin tin lined with muffin cups. Sprinkle coarse sugar over top if desired.
- Bake for 19-22 minutes or until a toothpick comes up clean.
- Cool before serving.
Notes
- Use fresh or frozen raspberries. If using frozen, do not thaw.
- Do not overmix the batter.
- Store in an airtight container.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg