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Raspberry Muffins with White Chocolate

Indulge in these delightful Raspberry Muffins with White Chocolate, a perfect blend of tart raspberries and sweet white chocolate, ideal for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
Fruits and Chocolate
  • 1 cup fresh raspberries Use fresh for best flavor.
  • 1/2 cup white chocolate chips

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir together.
  3. In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
  4. Pour the wet mixture into the dry ingredients and mix gently until just combined.
  5. Fold in the fresh raspberries and white chocolate chips.
  6. Line a muffin tin with paper liners and fill each cup about two-thirds full with batter.
  7. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.
  8. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.

Notes

For the best flavor and texture, use fresh raspberries and avoid overmixing to keep muffins fluffy. Try variations like mixed berries or adding lemon zest for a citrusy zing.