Description
Indulge in the delightful combination of sweet white chocolate and tangy raspberries with these fluffy muffins. Perfect for breakfast or a sweet snack!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1.5 cups white chocolate chips, divided
- 1 cup fresh raspberries
- 1/2 cup chopped nuts (optional)
Instructions
- Prepare the Oven and Muffin Tin: Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Mix Wet Ingredients: In a separate bowl, mix the melted butter and sugar until well combined. Beat in the eggs one at a time, followed by the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined, being careful not to overmix.
- Add White Chocolate and Raspberries: Gently fold in 1 cup of white chocolate chips and fresh raspberries, avoiding breaking the raspberries too much.
- Divide and Bake: Divide the batter evenly among the 12 muffin cups. Optionally, sprinkle coarse sugar on top for a crunchy texture. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Drizzle: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Melt the remaining 1/2 cup of white chocolate and drizzle over the cooled muffins.
Notes
- For best results, use fresh raspberries for optimal flavor and texture.
- Avoid overmixing to keep the muffins light and fluffy.
- Prep Time: 15 mins
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0 g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg