White Chocolate Raspberry Muffins
User Reviews
5.0
15 reviews
Excellent
White Chocolate Raspberry Muffins
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These White Chocolate Raspberry Muffins are bakery-style delicious! Slightly crispy edges, moist and tender throughout, and full of fresh berries.
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Ingredients
- 1 large egg
- 1 tsp pure vanilla extract
- 3 TB salted butter melted
- 1 cup whole milk
- 1 lemon zest of one lemon
- 2 cups all purpose flour
- ¼ cups granulated sugar
- 1 TB baking powder
- ½ tsp table salt
- 1 cup white chocolate chips
- 1 ½ cups fresh raspberries
- coarse sugar for sprinkling
- ½ cup white chocolate chips melted for drizzling
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Instructions
- Preheat oven to 400F with rack on lower middle position. Line a 12-cup muffin pan with liners.
- In a bowl, whisk together the egg, vanilla, butter, milk, and lemon zest until incorporated.
- In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
- Using a rubber spatula, gently fold together the wet and dry ingredients just until combined. A few little streaks of flour is fine.
- Gently fold in the white chocolate chips and raspberries. If some berries break apart, it is fine.
- Divide batter evenly between the lined muffin cups. Sprinkle tops with coarse sugar as desired.
- Bake for 19-20 minutes or until a toothpick comes out mostly clean. A few tender crumbs attached is good.
- Let muffins cool completely to room temp.
- Melt 1/2 cup white chocolate chips in microwave at 30-second intervals until smooth and creamy. Drizzle over tops of cooled muffins and serve.
Notes
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- Fold the wet and dry ingredients together gently. Overmixing the batter can result in tough and dense muffins. It’s okay to have a few lumps in the batter.
- When adding the white chocolate chips and raspberries, be gentle. This will help prevent the raspberries from breaking apart too much and bleeding into the batter.
- Be generous with the coarse sugar sprinkled on top of the muffins before baking. It adds a sweet crunch and gives the muffins a bakery-style look.
- Allow the muffins to cool completely before drizzling with white chocolate. This will prevent the chocolate from melting and becoming too runny.
- This recipe is part of our Sweet Breakfast Recipes Collection.
Nutrition Information
Show Details
Calories
260kcal
(13%)
Carbohydrates
36g
(12%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
15mg
(5%)
Sodium
254mg
(11%)
Potassium
142mg
(4%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
133IU
(3%)
Vitamin C
4mg
(4%)
Calcium
137mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 254mg | 11% |
| Potassium | 142mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 133IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 137mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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