Description
Delight your taste buds with these White Chocolate Raspberry Muffins that are a perfect blend of sweet white chocolate and tangy raspberries. These bakery-style muffins are moist, flavorful, and ideal for breakfast or a snack.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup buttermilk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-ins:
- 1 cup fresh or frozen raspberries
- 3/4 cup white chocolate chips
Instructions
- Preheat Oven: Preheat oven to 375°F and prepare muffin tin.
- Mix Dry Ingredients: Combine flour, sugars, baking powder, baking soda, and salt in a bowl.
- Prepare Wet Ingredients: In a separate bowl, mix buttermilk, oil, eggs, and vanilla.
- Combine Mixtures: Gently mix wet ingredients into dry ingredients until just combined.
- Add Mix-ins: Fold in raspberries and white chocolate chips.
- Fill Muffin Cups: Divide batter into muffin cups.
- Bake: Bake for 18–22 minutes until a toothpick comes out clean.
- Cool: Allow muffins to cool before serving.
Notes
- For bakery-style muffins, sprinkle coarse sugar on top.
- Muffins freeze well—thaw and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 15g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
