0 from 12 votes
Raspberry and White Chocolate Muffins
Sweet and delicious muffins with fresh raspberries and white chocolate chips!
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12
Calories: 304 kcal
Course:
Breakfast , Bread
Cuisine:
American
Ingredients
- 2 cups all purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- 1/2 cup unsalted butter melted and cool slightly
- 1 1/2 teaspoons vanilla extract
- 1 cup fresh or frozen raspberries
- 1 cup white chocolate chips
- coarse sugar for garnish
Instructions
- Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with cupcake liners, or spray with cooking spray and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Use a rubber spatula to make a well in the center of the mixture.
- In a separate bowl, whisk together the eggs, buttermilk, cooled melted butter and vanilla extract. Pour the combined liquids into the flour mixture and fold until just combined.
- Gently fold in the raspberries and white chocolate chips, reserving a few for the tops of the muffins, if you'd like. (You can dust the raspberries with flour before adding to the batter to prevent them from sinking to the bottom of the muffins.)
- Divide the batter evenly into the prepared muffin pan, about 3/4 of the way full. Sprinkle the tops with coarse sugar, if desired.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with only a few moist crumbs attached. Cool in the pans for 5 minutes, then remove to a cooling rack to cool completely.
Cup of Yum
Notes
- Overmixing: Do not overmix the muffin batter as this can make them dense. Overmixing will also cause the juices to bleed and tint the batter.
- Topping: You can garnish the muffins with coarse sugar which adds a lovely crunch. You also have the option of topping the muffins with reserved raspberries and chocolate chips. A drizzle of melted white chocolate over these baked and cooled muffins would also be delicious.
- Storage: Store leftover muffins in an airtight container for up to 3 days.
Nutrition Information
Calories
304kcal
(15%)
Carbohydrates
40g
(13%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
57mg
(19%)
Sodium
146mg
(6%)
Potassium
189mg
(5%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
322IU
(6%)
Vitamin C
3mg
(3%)
Calcium
95mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 304
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 57mg | 19% |
| Sodium | 146mg | 6% |
| Potassium | 189mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 322IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.