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Raspberry White Chocolate Muffins

Raspberry White Chocolate Muffins for Sweet Morning Bliss

These raspberry white chocolate muffins are a delightful treat, perfect for breakfast and packed with flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Use a gluten-free blend for gluten-free option
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Salt
  • 0.5 cup Unsalted Butter Melts for moistness; plant-based option for dairy-free
  • 0.75 cup Granulated Sugar Brown sugar can be substituted
  • 1 large Egg Substitutes available for vegan versions
  • 0.5 cup Milk Any plant-based milk can be used for dairy-free
  • 1 cup Raspberries Fresh recommended for best texture
  • 0.75 cup White Chocolate Chips Can substitute with dark or milk chocolate

Equipment

  • oven
  • Mixing bowls
  • Cupcake Tin
  • Whisk
  • spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a greased cupcake tin or lined with muffin liners.
  2. In a bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In another bowl, combine melted butter, sugar, egg, vanilla extract, and milk; mix until smooth.
  4. Make a well in the dry ingredients and pour in the wet mixture; stir gently until just combined.
  5. Fold in the raspberries and white chocolate chips carefully.
  6. Spoon the batter into the muffin tin, filling each about ¾ full.
  7. Bake for 25-30 minutes until golden brown; check doneness with a toothpick.
  8. Let muffins cool in the tin for 5-10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 23gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 3mgCalcium: 40mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for 3-4 days or freeze them for up to 3 months.

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