White Chocolate Raspberry Muffins Recipe
These Raspberry and White Chocolate Muffins are the perfect combination of tart and sweet. The muffin batter is flawlessly balanced with the richness of the white chocolate chips and the tartness of the fresh raspberries. It's an easy-to-make and delicious recipe for a sweet breakfast.
Ingredients
- 6 tbsp salted butter, melted
- 2 large eggs
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 1/2 cup greek yogurt, plain or vanilla
- 1/2 cup almond milk, or regular milk
- 2 cups all purpose flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 cup fresh raspberries, tossed in 1 tbsp of flour
- 2/3 cup white chocolate chips
Instructions
- To a large mixing bowl, add the melted butter, granulated sugar, eggs and vanilla extract
- Mix using a whisk until combined then add in the greek yogurt and almond milk
- Whisk again until combined
- Add in the dry ingredients
- Fold into the batter using a spatula
- Coat the fresh raspberries in flour
- Add the coated raspberries and white chocolate chips to the bowl
- Fold into the batter until evenly spread throughout
- Let the batter rest for 30 minutes
- Preheat the oven to 425 degrees F
- Add the muffin liners to the pan in every other mold
- Transfer the batter to the muffin liners. They should be filled about 3/4 to the top
- Bake at 425 degrees F for 7 minutes then reduce the temperature to 350 degrees F and bake for an additional 9-11 minutes
- Remove from the oven when a toothpick comes out of the center clean
- Let cool slightly and enjoy warm!
Nutrition
Serving: 1muffin, Calories: 200kcal, Carbohydrates: 30g, Protein: 5g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 49mg, Sodium: 220mg, Potassium: 77mg, Fiber: 1g, Sugar: 6g, Vitamin A: 224IU, Vitamin C: 0.05mg, Calcium: 51mg, Iron: 1mg