White Chocolate Raspberry Muffins
Soft, bakery-style White Chocolate Raspberry Muffins made with juicy raspberries, sweet white chocolate chips, and a tender, fluffy crumb.
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Measuring cups
- Paper liners
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 1/2 cup unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 cup raspberries fresh or frozen
- 3/4 cup white chocolate chips
Instructions
- Preheat the oven to 375 F and line a muffin tin with paper liners. Whisk together the dry ingredients in one bowl.
- In another bowl, mix the egg, buttermilk, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in the raspberries and white chocolate chips with a light hand.
- Spoon the batter into the muffin cups, filling each about three-quarters full, then bake for 18 to 22 minutes.
- Cool for a few minutes in the pan, then transfer to a wire rack to finish cooling.
Notes
- Nutrition information is approximate and may vary depending on ingredient brands.
- Frozen raspberries can be used straight from the freezer.
- Do not overmix the batter for the softest texture.