Raspberry White Chocolate Chip Muffins

Raspberry White Chocolate Chip Muffins

These Raspberry White Chocolate Chip Muffins are soft, fluffy, and simple to make. Loaded with fresh raspberries and sweet white chocolate, this easy muffin recipe is perfect for breakfast or dessert!

Course Breakfast, Dessert

Cuisine American

Keyword apple cinnamon muffins, raspberry white chocolate muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 230

Author Gayle

Equipment

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 cup packed light brown sugar
½ teaspoon salt
½ cup unsalted butter, melted
2 eggs (lightly beaten)
2 teaspoons vanilla bean paste (or vanilla extract)
1 cup buttermilk
1 cup fresh or frozen raspberries (if using froze, defrost first)
¾ cup white chocolate chips
2 tablespoons turbinado or coarse sugar, for topping (if desired)

Instructions

Preheat oven to 400°F. Line a 12-cup muffin pan with paper liner or grease well with cooking spray. Set aside.
In a large mixing bowl, whisk flour, baking powder, and baking soda. Stir in brown sugar and salt.
Make a well in the center of flour mixture and add melted butter, eggs, vanilla, and buttermilk. Stir until just combined. Gently fold in raspberries and white chocolate chips.
Spoon batter into prepared muffin pan, filling about ¾ full. Sprinkle tops with turbinado sugar, if desired.
Bake for 18-20 minutes, or until toothpick inserted into center of muffin comes out mostly clean. Let cool in pan for 5 minutes, then remove to a wire rack to cool completely.

Notes

Muffins will last in an airtight container at room temperature for up to five days.
If you don't have buttermilk, 2% or whole milk can be used instead. You can also make your own buttermilk by combining one cup of milk and one tablespoon of lemon juice or vinegar.
See my tips and tricks for making these Raspberry White Chocolate Chip Muffins above the recipe box.

Nutrition