Raspberry and white chocolate muffins
These Raspberry and White Chocolate Muffins are a decadent treat, featuring a moist, tender crumb studded with juicy raspberries and melted white chocolate. Perfect for any time of day, they are an irresistible option for snacking, breakfast, brunch, or dessert.
Servings 12 muffins
Calories 216kcal
Equipment
- muffin pan
Ingredients
- 1 ½ cup flour
- ¾ cup sugar
- ¼ teaspoon salt
- 2 teaspoon baking powder
- ⅓ cup oil I use vegetable oil but canola or any neutral oil works
- 1 egg
- ½ cup buttermilk
- 1 cup fresh raspberries
- ½ cup white chocolate chunks or chips
Instructions
- Line 12 muffin cups with liner (or spray them really well with nonstick spray).
- In a small bowl whisk together the flour, sugar, baking powder and salt. In larger bowl whisk the oil, egg and buttermilk. Add the dry ingredients to the wet ingredients bowl and whisk gently, just to combine.
- Gently fold in the raspberries and white chocolate.
- Scoop (I use a cookie/muffin scoop which is a slightly smaller version of an ice cream scoop) the batter into the muffin pan and let it rest while you make your streusel topping.
- Let the batter sit in the muffin tins for 30 mins before baking, this will hydrate the flour and give you a nice muffin top. This is also the time to preheat the oven to 350 for baking.
- Bake for about 25-30 minutes. These are done when the top springs back to the touch or a toothpick inserted into the center comes out clean. The streusel topping will be slightly golden in color as well.
- Let them cool in the muffin pan for 10 minutes before transferring each muffin to a cooling rack.
Notes
The muffins can be stored at room temperature for three days in an airtight container, or in the fridge for about a week. Alternatively, you can freeze in airtight container or properly wrapped for freezing for up to three months. Pull one out when you are craving a muffin, thaw, warm up and enjoy!
Nutrition
Calories: 216kcal | Carbohydrates: 31g | Fat: 9g