Description
These Raspberry White Chocolate Chip Muffins are the perfect blend of sweet and tart, with juicy raspberries and creamy white chocolate chips in every bite. Soft, fluffy, and bursting with flavor, they make a delicious breakfast treat, afternoon snack, or even a light dessert. These muffins are quick and easy to whip with and will be a hit with the whole family.
Ingredients
Scale
- 2 cups all-purpose flour
- 2.5 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup milk
- 2 cups raspberries, chopped
- 2 tbsp flour
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 400 degrees and line a muffin pan with liners.
- In a medium size mixing bowl add flour, baking powder, and salt. Whisk to combine, then set aside.
- In a large bowl add softened butter and sugar. Using a handheld mixer, cream together until fluffy.
- Add eggs and vanilla extract. Mix until well combined.
- Slowly combine the dry mix and milk into the wet mix until fully combined.
- Gently fold in 2 cups of chopped raspberries and 1 cup of white chocolate chips.
- Using a cookie scoop, fill muffin liners with the muffin batter.
- bake for 5 minutes at 400 degrees, then lower the temperature to 375 for the remaining 15-20 minutes, until the tops are golden brown and a toothpick inserted in the middle comes out clean.
- Allow the muffins to cool for 15 minutes then transfer to a cooling rack.