Get the Recipe Small-Batch Raspberry White Chocolate Chip Muffins
User Reviews
0.0
0 reviews
Unrated
Get the Recipe Small-Batch Raspberry White Chocolate Chip Muffins
Report
Bursting with juicy raspberries and melty white chocolate, these easy muffins are soft, tender, and irresistibly flavorful. Made in one bowl with simple ingredients — they’re the perfect small batch, bakery-style treat for breakfast or a sweet snack.
Share:
Ingredients
- 4 4 Tablespoons unsalted butter melted and slightly cooled
- ¼ ¼ cup PLAIN yogurt or Greek yogurt for extra richness
- ¼ ¼ cup granulated sugar
- 2 2 Tablespoons brown sugar
- 1 ½ 1 ½ teaspoons vanilla extract
- 1 1 egg
- 1 ⅛ 1 ⅛ cups all-purpose flour
- 1 1 teaspoon baking powder
- ¼ ¼ teaspoon baking soda
- ½ ½ teaspoon kosher salt
- 1 1 cup frozen raspberries tossed in 1 tsp flour; see notes
- ¼ - ⅓ ¼ - ⅓ cup white chocolate chips adjust to your sweetness preference
Add to Shopping List
Instructions
- Preheat oven to 400°F (204°C). Line muffin tin with liners or grease well.
- In a large bowl, whisk together the melted butter, yogurt, sugars, vanilla, and egg until smooth.
- Add the flour, baking powder, baking soda, and salt. Fold the dry ingredients into the wet until halfway combined (with some flour streaks remaining).
- Toss frozen raspberries with 1 teaspoon flour, directly from the freezer. Gently fold the raspberries and the white chocolate chips into the batter just until combined; don’t overmix or the batter will be streaky.
- Scoop batter into muffin cups, approximately ¾ full, or nearly to the top. I use a #20 cookie scoop.
- Bake at 400°F for 6–7 minutes, then reduce oven temperature to 350°F and bake another 10–12 minutes, or until a toothpick comes out clean. A darker pan will cook more quickly. Let cool in the pan for a few minutes, then transfer to a wire rack.
Equipments used:
Notes
- Keep the raspberries frozen until it's time to stir them in; do not thaw! Try not to overfold them, either, to keep the batter light and marbled, not streaky.
Nutrition Information
Show Details
Calories
203kcal
(10%)
Carbohydrates
28g
(9%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
38mg
(13%)
Sodium
251mg
(10%)
Potassium
84mg
(2%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
219IU
(4%)
Vitamin C
4mg
(4%)
Calcium
64mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8muffins
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 38mg | 13% |
| Sodium | 251mg | 10% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 219IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
