Raspberry and White Chocolate Muffins

Half of a raspberry and white chocolate muffin with more muffins in the background

5 from 5 votes

Raspberry and White Chocolate Muffins

Raspberry and White Chocolate Muffins, super fluffy and light, made with a few simple ingredients in under 30 minutes from scratch These muffins are very easy to make, and failproof too.

Prep Time5

Cook Time15

Total Time20

Course: Dessert, Snack

Cuisine: International

Servings: muffins

Calories: 252kcal

Author: Daniela Apostol

Ingredients

285 g self-raising flour
1 teaspoon baking powder
2 eggs
100 g sugar
250 ml milk
6 tablespoon vegetable oil
1 teaspoon vanilla extract
100 g raspberries
100 g white chocolate chips

Metric - US Customary

Instructions

Preheat the oven to180 degrees Celsius (350 Fahrenheit).
Sift the flour into a large bowl, add the baking powder and sugar.
In a separate bowl, beat the eggs until frothy, add the milk, vanilla extract and oil.
Combine the wet ingredients with the dry ingredients.
Add the raspberries and white chocolate chips, and use a spatula to gently incorporate them into the batter.
Grease and flour a 12-hole muffin tray, and divide the batter evenly.
Bake for 20 minutes or until golden and firm to touch.

Notes

- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- Make sure you keep an eye on the oven, I find that because of the white chocolate chips used, the muffins brown a lot quicker than other muffins made without white chocolate.
- If you use frozen raspberries, make sure you thaw them beforehand, otherwise the batter will be too watery, resulting in soggy muffins.

Nutrition