White Chocolate Raspberry Muffins
Dive into a world of heavenly aromas and extraordinary tastes with this recipe for homemade white chocolate and raspberry-filled muffins.
Servings: 12
Calories: 294kcal
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1/8 tsp. salt
- 3/4 cup granulated sugar
- 3/4 cup buttermilk
- 1/2 cup unsalted butter melted
- 2 eggs
- 1/2 tsp. vanilla extract
- 1 1/4 cup raspberries
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350 F. Prepare muffin baking sheet with 12 liners.
- In a large bowl combine: flour, baking powder and salt.2 cups all-purpose flour, 1 Tbsp. baking powder, 1/8 tsp. salt
- In a large bowl whisk in: granulated sugar, buttermilk, butter, eggs and vanilla extract.3/4 cup granulated sugar, 3/4 cup buttermilk, 1/2 cup unsalted butter, 2 eggs, 1/2 tsp. vanilla extract
- Add dry ingredients to wet, mix with spatula or spoon.
- Add raspberries and white chocolate chips, mix with a spoon.1 1/4 cup raspberries, 1 cup white chocolate chips
- Fill liners all to the top with the batter.
- Bake for 20-25 minutes until inserted toothpick will come out clean.
- Remove muffins from the pan to a rack to cool.
Notes
- You don’t need electric mixer to make these muffins, just whisk wet ingredients, add flour and combine with spatula.
- You don’t have buttermilk? No problem! Combine 3/4 cup milk with 1 and 1/2 teaspoon lemon juice, stir and wait few minutes.
- Can you freeze raspberry muffins? They freeze well! Put them in plastic/glass container or ziploc bag. They can be frozen for few months.
Nutrition
Calories: 294kcal | Carbohydrates: 40g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 62mg | Potassium: 246mg | Fiber: 1g | Sugar: 23g | Vitamin A: 309IU | Vitamin C: 3mg | Calcium: 113mg | Iron: 1mg