Raspberry White Chocolate Chip Muffins
These Raspberry White Chocolate Chip Muffins are a delightful treat, bursting with fresh raspberries and rich white chocolate. Perfect for breakfast or a sweet snack, they are easy to make and sure to impress with their fluffy texture and vibrant flavor.
- Prep Time: 10 minutes
- Cook Time: 25-28 minutes
- Total Time: 40-38 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 3 cups all-purpose flour (360 grams)
- 1 ½ cups granulated sugar
- 2 cups fresh raspberries
- 1 ½ cups white chocolate chips
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 2 large eggs
- ¾ cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
Instructions
- In a mixing bowl, whisk together flour, granulated sugar, baking powder, salt, and nutmeg. Set aside.
- In a large bowl, beat the eggs. Stir in the buttermilk, vegetable oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Gently fold in the raspberries and white chocolate chips.
- Cover the bowl with a towel and let the batter rest for 30 minutes. Meanwhile, preheat your oven to 425ºF (220ºC).
- Line a 12-cup muffin pan with 6 liners, filling every other well. Spoon the batter into the liners, filling each to the top. Garnish with extra raspberries and white chocolate chips if desired.
- Bake in the center of the oven at 425ºF (220ºC) for 7 minutes. Then, reduce the temperature to 350ºF (175ºC) and continue baking for 18-21 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 15 minutes before transferring to a wire rack. Repeat with remaining batter.
Nutrition
- Calories: 330
- Sugar: 20g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg