How To Make Raspberry & white chocolate muffins
Delicious muffins filled with juicy raspberries and sweet chunks of white chocolate.
Serves:
Ingredients
- 1 and ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 cup fresh raspberries
- ½ cup white chocolate chunks
Instructions
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Preheat the oven to 375°F (190°C). Line a muffin tin with 10 paper liners.
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In a large bowl, whisk together the flour, baking powder, and salt.
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In a separate bowl, mix together the melted butter and sugar. Add the eggs and vanilla extract, and whisk until well combined.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
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Gently fold in the raspberries and white chocolate chunks.
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Divide the batter evenly among the prepared muffin liners.
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Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
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Enjoy these delicious raspberry & white chocolate muffins!
Nutrition
- Calories : 320kcal
- Total Fat : 14g
- Saturated Fat : 8g
- Cholesterol : 76mg
- Sodium : 220mg
- Total Carbohydrates : 44g
- Dietary Fiber : 2g
- Sugar : 22g
- Protein : 5g
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