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White Chocolate Raspberry Muffins

Heavenly White Chocolate Raspberry Muffins You'll Love

Delight in these White Chocolate Raspberry Muffins, a perfect blend of rich chocolate and fruity tart raspberry goodness.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 10 muffins
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 pcs Eggs Flaxseed meal mixed with water can be used as a vegan alternative.
  • 300 ml Buttermilk Yogurt mixed with milk or plant-based milk with vinegar can be substituted.
  • 50 grams Vegetable Oil Can be replaced with melted coconut oil or melted butter.
  • 100 grams Butter Use melted and cooled butter; vegan butter is a great alternative.
  • 300 grams Flour All-purpose flour is ideal but whole wheat offers a healthier option.
  • 2 tsp Baking Powder Ensure freshness for the best results.
  • 0.25 tsp Bicarbonate of Soda Compliments baking powder for additional lift.
  • 40 grams Light Brown Sugar White sugar can substitute but will alter the flavor.
  • 140 grams Caster Sugar Granulated sugar can be used as well.
  • 1 tsp Vanilla Extract Vanilla essence can substitute in a pinch.
  • 100 grams Frozen Raspberries Fresh raspberries are an excellent alternative.
  • 200 grams White Chocolate Chips Dark chocolate chips can be used for an intense flavor.
Optional Topping
  • Powdered Sugar For a light dusting on top.

Equipment

  • Muffin tin
  • Mixing Bowls
  • whisk
  • spatula
  • Measuring cups and spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (or 180°C for fan-assisted) and line a muffin tin with 10 muffin cases.
  2. Whisk together the vegetable oil, buttermilk, melted butter, vanilla extract, and eggs until well combined.
  3. Sift together the flour, baking powder, and bicarbonate of soda, then mix in the light brown sugar and caster sugar.
  4. Make a well in the dry ingredients and pour in the wet mixture, stirring gently until just combined.
  5. Fold in the white chocolate chips and frozen raspberries gently.
  6. Portion the batter into the muffin cases, filling each about two-thirds full.
  7. Bake in the preheated oven for 25 to 30 minutes until risen and a toothpick comes out clean.
  8. Let the muffins cool in the tin for 5-10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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