Raspberry and White Chocolate Muffins are a delicious treat packed with juicy raspberries and sweet white chocolate, creating the ultimate flavor combination.
Course Breakfast, Dessert
Cuisine American
Keyword muffins, raspberry, white chocolate
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 16muffins
Calories 195kcal
Author Camila Hurst
Ingredients
Raspberry White Chocolate Muffins
2 1/4cupall-purpose flour(287 grams)
1/2tspbaking soda
2tspbaking powder
1/4tspsalt
1cupgranulated sugar200 grams
1cupgreek yogurt240 grams
2large eggs
1/3cupvegetable oil78 ml
1/4cupwhole milk60 ml
2tspvanilla extract
1cupraspberries125 grams, fresh or frozen
2/3cupwhite chocolate chips or chopped112 grams
Instructions
Raspberry White Chocolate Muffins
Pre-heat the oven to 425ºF.
In a large bowl mix the flour, baking powder, baking soda, salt, and sugar. Whisk to combine.
In another bowl mix the greek yogurt, eggs, oil, milk, and vanilla. Whisk to combine.
Pour the wet ingredients over the dry mixture.
Mix with a spatula until 80% incorporated. There should still be some bits of dry ingredients that aren’t incorporated with the batter.
Add the raspberries and white chocolate in. Fold gently to combine.
Cover the bowl with a towel and let the batter rest for 30 minutes. This step is optional but helps the muffins obtain a taller rise.
Spoon the muffin batter into the muffin pan lined with cupcake papers.
Top with more white chocolate if desired.
Baking
Bake in the pre-heated 425ºF oven for 7 minutes.
Lower the temperature to 350ºF and bake for another 12 to 15 minutes until golden around the edges, and a toothpick inserted in the muffin should come out clean.
Let the muffins cool down before serving.
Storage
Store at room temperature in a container with a lid for 1 day. Place it in the fridge if storing for longer, and let it come to room temperature or place briefly in a toaster oven before serving once the muffins have been refrigerated.
To freeze the muffins simply place them in a freezer bag or in an air-tight container and freeze for up to 2 months.
To thaw, let them sit at room temperature for about 1 hour, or in the fridge overnight.
You can also wrap the muffin in paper towel and microwave for 15 second intervals to thaw.
The other option is to wrap each muffin in foil, and bake them in a 350ºF oven for about 10 to 15 minutes, until completely thawed in the center.
Notes
Raspberries: if using frozen raspberries, do not thaw, just add them as is to the batter. It's a good idea to break them up a bit if they are clumped up together.Vegetable oil: the oil can be substituted for melted butter, but that will alter the final consistency, resulting in a firmer crumb. You can use olive oil or avocado oil instead of vegetable oil.