White Chocolate Raspberry Muffins
These delightful muffins feature tart raspberries and sweet white chocolate for the perfect bite.
recipesbynani.comThere is something so special about the combination of juicy raspberries and creamy white chocolate. I love this recipe because you do not need any fancy equipment or hard to find ingredients like buttermilk or sour cream. Everything comes together in two bowls with basic pantry staples you likely already have on hand.
Since we are using simple milk and fresh or frozen raspberries, the moisture from the fruit ensures the crumb stays soft for days. You will get a beautiful, golden top with a tender center every single time you bake a batch.
🧺 Ingredients
- 2 cups all purpose flour
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
- 3/4 cup white chocolate chips
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit and line a standard muffin tin with paper liners.
- 2
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- 3
In a separate bowl, melt the butter, then whisk in the sugar until slightly cooled before adding the egg, milk, vanilla, and vinegar.
- 4
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. The batter should look lumpy.
- 5
Gently fold in the raspberries and white chocolate chips, being careful not to overmix the batter.
- 6
Divide the batter evenly among the prepared muffin cups, filling them all the way to the top.
- 7
Bake for 18 to 20 minutes, or until the tops are golden and springy to the touch.
💡 Tips
Store these muffins in an airtight container at room temperature for up to three days to keep them fresh. If you want to warm them up, a quick ten seconds in the microwave makes the white chocolate perfectly gooey.
Made this recipe? Let us know how it went.
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