Raspberry White Chocolate Muffins

Name: Raspberry White Chocolate Muffins
Yield: 12 serving
Ingredients: 2 ½ cups flour; ½ cup whole wheat flour; 4 tsp baking powder; ½ tsp salt; 2 large eggs; ½ cup white sugar; ¼ cup brown sugar; 1 tsp vanilla extract; 1 cup milk; ½ cup coconut oil; ⅔ cup white chocolate chips; 1 ¼ cup fresh raspberries; turbinado sugar

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Servings
12

Raspberry White Chocolate Muffins

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

2 ½ cups flour
½ cup whole wheat flour
4 tsp baking powder
½ tsp salt
2 large eggs at room temperature
½ cup white sugar
¼ cup brown sugar
1 tsp vanilla extract
1 cup milk
½ cup coconut oil melted
⅔ cup white chocolate chips
1 ¼ cup fresh raspberries divided
turbinado sugar

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Instructions

Preheat the oven to 425 degrees. Coat a muffin tin with cooking spray.
Combine the flours, baking powder, and salt together in a bowl until well blended.
Whisk together the eggs and sugar. Add the vanilla, milk, and coconut oil, and whisk until well combined. Slowly add the flour mixture to the egg mixture and stir until just combined - don't overmix! The batter will be very thick and a bit lumpy. Fold in the white chocolate chips and then very gently (so they don't break up) fold in most of the raspberries. Spoon batter into the prepared muffin tin then add a few of the remaining raspberries to the top of each muffin, making sure to push them down gently into the batter. Sprinkle with the turbinado sugar.
Place into the oven and bake at 425 for 5 minutes. Reduce the heat to 375 and continue baking for 13-15 minutes, or until a tester inserted into the center of a muffin comes out clean. Remove from the oven and cool for a few minutes in the pan before moving them to a cooling rack. Serve plain or with butter. Enjoy.