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Get the Recipe Small-Batch Raspberry White Chocolate Chip Muffins
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings: 8 muffins
Calories: 203 kcal
Course:
Breakfast
Cuisine:
American
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
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.
Cup of Yum
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
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
% 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.