White raspberry muffins –Are you ready to indulge in a delightful treat that combines the sweetness of white chocolate with the tartness of raspberries? These White Chocolate and Raspberry Muffins are not only delicious but also incredibly easy to make, perfect for a special breakfast or an afternoon snack. Let’s dive into the recipe!
White Chocolate and Raspberry Muffins
These muffins are moist, fluffy, and loaded with juicy raspberries and creamy white chocolate. Their vibrant color and tantalizing flavors are sure to impress your family and friends!
Ingredients:
- 200g all-purpose flour
- 1 tbsp baking powder
- 100g sugar
- 100g white chocolate, chopped
- 150g fresh raspberries
- 1 large egg
- 150ml milk
- 75g unsalted butter, melted
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, sugar, and a pinch of salt.
- In another bowl, beat the egg and then mix in the milk, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix!
- Gently fold in the chopped white chocolate and raspberries, ensuring they are evenly distributed throughout the batter.
- Divide the muffin batter equally among the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these scrumptious White Chocolate and Raspberry Muffins fresh out of the oven or store them in an airtight container for later. They are perfect for sharing with friends or savoring all on your own. Happy baking!