White Chocolate Raspberry Muffins
I’m a dark chocolate girl through and through. But the white chocolate mixed with the raspberries in these muffins lends the perfect amount of sweetness with the slight tartness from the raspberries. They’re perfect for breakfast, a light snack or a sweet treat. Enjoy them as is or slather some butter or jam on them! Enjoy! These are some of our favorites!
Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 eggs
¾ cups granulated sugar
1 cup buttermilk (OR sub ¾ cup whole milk and ¼ cup lemon juice and let sit 5 minutes)
1/3 cup vegetable oil
1 teaspoon vanilla extract
¾ cups white chocolate chips
1 pint fresh raspberries
Sliced almonds for the top of the muffins
Directions:
Preheat the oven to 375F and line a muffin tin.
If you’re using the milk and lemon substitute for buttermilk, combine those two first and let sit for at least 5 minutes until it begins to curdle.
In a mixing bowl, whisk together the eggs, oil, sugar, buttermilk, and vanilla. Combine the flour, baking powder, baking soda, and salt and place a little in the white chocolate chip and raspberries to prevent from sinking to the bottom of the muffin. Set the mix-ins aside. Add the remainder of the dry ingredients to the wet and mix until almost fully combined. Mash together the raspberries just slightly leaving a few whole / halved berries. Add the raspberries and white chocolate chips into the batter and gently fold them in.
Use a cookie scoop to place the batter into the lined muffin tins – they will look pretty full. Sprinkle on the sliced almonds and bake for 20 – 22 minutes or until a toothpick comes out the center clean. Let cool for 5 minutes and enjoy!
White Chocolate Raspberry Muffins
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ¾ cups granulated sugar
- 1 cup buttermilk OR sub ¾ cup whole milk and ¼ cup lemon juice and let sit 5 minutes
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cups white chocolate chips
- 1 pint fresh raspberries
- Sliced almonds for the top of the muffins
Instructions
- Preheat the oven to 375F and line a muffin tin.
- If you’re using the milk and lemon substitute for buttermilk, combine those two first and let sit for at least 5 minutes until it begins to curdle.
- In a mixing bowl, whisk together the eggs, oil, sugar, buttermilk, and vanilla. Combine the flour, baking powder, baking soda, and salt and place a little in the white chocolate chip and raspberries to prevent from sinking to the bottom of the muffin. Set the mix-ins aside. Add the remainder of the dry ingredients to the wet and mix until almost fully combined. Mash together the raspberries just slightly leaving a few whole / halved berries. Add the raspberries and white chocolate chips into the batter and gently fold them in.
- Use a cookie scoop to place the batter into the lined muffin tins – they will look pretty full. Sprinkle on the sliced almonds and bake for 20 – 22 minutes or until a toothpick comes out the center clean. Let cool for 5 minutes and enjoy!
