Raspberry White Chocolate Muffins

11 ingredients
6 steps

Ingredients

  • 2 cups All-purpose Flour
  • 1 Tablespoon Baking Powder
  • 1/2 teaspoons Baking Soda
  • 1/2 teaspoons Kosher Salt
  • 2 Large Eggs
  • 1 cup Buttermilk
  • 3/4 cups Granulated Sugar
  • 1/2 cups Unsalted Butter, Melted And Cooled
  • 2 teaspoons Pure Vanilla Extract
  • 1-1/4 cup Fresh Raspberries, Rinsed And Dried
  • 1/2 cups White Chocolate Chips

Directions

  1. 1
    Preheat oven to 400°F. Grease and flour a muffin tin or line it with cupcake liners.
  2. 2
    In a large bowl, whisk together flour, baking powder, baking soda and salt.
  3. 3
    In another bowl, whisk together eggs, buttermilk, sugar, cooled melted butter, and vanilla extract.
  4. 4
    Add dry ingredients to wet ingredients and stir until just combined, making sure not to overmix. Fold in raspberries and white chocolate chips and mix until evenly distributed.
  5. 5
    Divide batter in your muffin pan and bake until a toothpick inserted in the muffins comes out clean, about 17-19 minutes. Remove muffins to a wire rack and let cool for at least 5 minutes. Serve warm or at room temperature.
  6. 6
    Note: These freeze wonderfully. Just pop what you don't think you'll use in a freezer bag once the muffins have cooled to save for later.

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