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Raspberry and White Chocolate Muffins

muffins in a tin
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5 from 1 review

Moist white chocolate and raspberry muffins that are the perfect balance of sweet and tangy. These come together in just 35 minutes and make a great breakfast option on the go!

Ingredients

Scale
  • 1 3/4 C (210g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 C (113g) unsalted butter, room temperature
  • 3/4 C (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 C (120g) plain greek yogurt, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 C (60 mL) whole milk, room temperature
  • 1 C (130g) frozen raspberries
  • 1/2 teaspoon lemon zest (about 1/2 a lemon)
  • 1 C (170g) white chocolate chips or white chocolate chopped

Instructions

  1. Preheat oven to 425°F and line a standard muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt and set aside.
  3. In a large bowl of a mixer fitted with a paddle attachment (a handheld mixer could work, too), cream the butter and the sugar for 2 minutes until light and fluffy. Add both eggs, the yogurt, and vanilla and mix until homogenous. 
  4. Slowly mix in the dry ingredients and add the milk. Mix until just barely combined-- don't overmix!
  5. In a small bowl, toss the raspberries and lemon zest together. Gently fold the raspberries and white chocolate into the muffin batter. 
  6. Fill the muffin liners to the top with batter and bake at 425°F for 5 minutes. Reduce the oven to 350°F and bake 17-19 minutes more until a toothpick inserted in the middle comes out clean. 
  7. Allow the muffins to cool in the pan for 5 minutes before removing them to finish cooling. 

Notes

  • You can substitute the whole milk with a lower fat milk or milk alternative.
  • Store in an airtight container at room temperature for up to 3 days. 

Nutrition

Find it online: https://honeyibakedacake.com/raspberry-and-white-chocolate-muffins/