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White Chocolate Raspberry Muffins

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These White Chocolate Raspberry Muffins combine sweet white chocolate and tart raspberries in a soft, fluffy base, creating a perfect balance of flavors. Ideal for a quick breakfast or snack, this easy-to-make recipe is freezer-friendly, so you can enjoy them anytime!

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

2 large eggs (room temperature)

1/2 cup milk (whole milk recommended)

1/2 cup unsalted butter (melted)

1 teaspoon vanilla extract

1 1/2 cups fresh or frozen raspberries

1 cup white chocolate chips

Instructions

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

  • In a medium bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.

  • In a separate large bowl, whisk together the eggs, melted butter, vanilla, and milk until well combined.

  • Gradually add the dry ingredients to the wet ingredients, stirring until just incorporated (do not overmix).

  • Gently fold in the raspberries and white chocolate chips, being careful not to break the berries too much.

  • Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Optionally, sprinkle coarse sugar on top.

  • Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

  • Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • You can swap raspberries for other berries like blueberries, blackberries, or strawberries.

  • Substitute white chocolate with dark or milk chocolate chips if desired.

  • Add a teaspoon of lemon zest for a citrusy kick.

  • Store at room temperature in an airtight container for up to 3 days, or freeze for up to 3 months.

Find it online: https://recipesbyjanet.com/white-chocolate-raspberry-muffins/