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Raspberry White Chocolate Muffins

Delicious Raspberry White Chocolate Muffins for Cozy Mornings

Indulge in these Raspberry White Chocolate Muffins, a delightful blend of sweet raspberries and creamy white chocolate, perfect for breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Swap with gluten-free flour for a gluten-free version.
  • 1 cup Granulated Sugar No substitution needed.
  • 1/2 cup Light Brown Sugar Can be replaced with more granulated sugar if necessary.
  • Zest of 1 Lemon Use zest from one lemon for the best results.
  • 1 tbsp Baking Powder Check for freshness.
  • 1 tsp Baking Soda Ensure it’s fresh for optimal results.
  • 1/2 tsp Kosher Salt Regular salt will work just fine.
  • 1/2 cup Butter (melted) Substitute with coconut oil for dairy-free.
  • 1 cup Milk Use your favorite dairy or plant-based milk.
  • 2 Eggs Flax eggs work as a vegan alternative.
  • 1 tbsp Lemon Juice Optional but recommended for flavor depth.
  • 1 tsp Vanilla Extract Use pure vanilla for the best taste.
  • 1 cup Fresh Raspberries Feel free to use frozen, just add them before baking.
  • 1 cup Chopped White Chocolate Replace with chips if preferred.

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, light brown sugar, lemon zest, baking powder, baking soda, and kosher salt.
  3. In a separate bowl, melt your butter, then whisk in the milk, eggs, lemon juice, and vanilla extract until well combined.
  4. Pour the wet mixture into the bowl of dry ingredients and gently fold them together using a spatula.
  5. Carefully fold in the fresh raspberries and chopped white chocolate into the batter.
  6. Evenly divide the batter among the prepared muffin cups, filling each one to the top.
  7. Allow the filled muffin tin to rest at room temperature for 20-30 minutes before baking.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 4mgCalcium: 5mgIron: 6mg

Notes

Avoid overmixing and choose fresh ingredients for the best results. Experiment with different fruits or chocolates for a unique twist.

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