White Chocolate Raspberry Muffins
These fluffy muffins combine sweet raspberries and creamy white chocolate for a delightful breakfast or snack treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour You can substitute half for whole wheat flour.
- 3/4 cup sugar Coconut sugar can be used as an alternative.
- 2 tsp baking powder Make sure it's fresh to avoid flat muffins.
- 1/2 tsp salt
Wet Ingredients
- 1 large egg Can substitute with a flaxseed egg.
- 1/2 cup milk Almond milk can be used for a dairy-free option.
- 1/2 cup melted butter Plant-based butter or olive oil can be used.
- 1 tsp vanilla extract
Add-ins
- 1 cup fresh raspberries Frozen raspberries work fine but may get messy.
- 1 cup white chocolate Chopped bars or chips can be used.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together all the dry ingredients (flour, sugar, baking powder, salt).
- In another bowl, whisk together the wet ingredients (egg, milk, melted butter, vanilla).
- Pour the wet mixture into the dry ingredients and stir gently until just combined; lumps are okay.
- Fold in the raspberries and white chocolate carefully to avoid smashing the berries.
Baking
- Spoon the batter into muffin tins lined with liners.
- Bake in the preheated oven for 12-15 minutes or until the tops are golden and a toothpick inserted comes out clean.
- Allow muffins to cool for about 8 minutes before serving.
Notes
Store leftovers in a covered container. Good at room temperature for one day, or in the fridge for three days. Freeze leftovers for later enjoyment.