Raspberry White Chocolate Muffins
Sweet, fluffy muffins make for a decadent bakery-style breakfast or snack.
Servings 12 cupcakes
Calories 248kcal
Equipment
- Cupcake liners
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 eggs, at room temperature
- ½ cup vegetable oil
- ½ cup almond milk
- 2 teaspoons vanilla extract
- ½ cup plus 1 Tablespoon, white chocolate chips
- 1 cup fresh raspberries
- coarse sugar for topping
Instructions
- Preheat the oven to 375°F. Line a muffin tin with cupcake liners and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate large bowl, whisk the eggs well. Then whisk in the vegetable oil, milk, and vanilla.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Using a spatula or wooden spoon, gently fold in the white chocolate chips and raspberries, saving a few of each to add to the tops of the batter just before baking.
- Using a cookie scoop or large spoon, scoop batter and fill each of the prepared lined muffin spots with batter just about ¾ of the way full.
- Add some of the extra white chocolate chips and raspberries to the tops of each.
- Bake at 375°F for 5 minutes. Then turn down the heat to 350°F and bake for an additional 15-20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Nutrition
Calories: 248kcal | Carbohydrates: 30g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 209mg | Potassium: 70mg | Fiber: 1g | Sugar: 13g | Vitamin A: 45IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg