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A lovely morning or afternoon treat, these Raspberry White Chocolate Muffins come together fast and make a decadent treat. Mix up a batch, and impress the family!
I use this recipe over and over – mainly for blueberry muffins. I didn’t have blueberries when I made these, and I wanted something a little bit more special, so added the white chocolate chips. And a tiny bit of raw sugar to the top.
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The result, of course, was epic. These Raspberry White Chocolate Muffins are yum!
I like to make muffins on a Saturday morning – then we have either breakfast, or snacks, or even call it dessert on hand for whenever the need arises. Plus, we tend to have people over, and in and out of the house of the weekend – and I love having fresh baked muffins available for munching!
Great with a good cuppa (cup of tea, for those of us not accustomed to the term), or for a lovely afternoon treat.
Want more baked goods? Of course you do!
- 2 Tbs raw sugar for sprinkling on top
Preheat oven to 400º F and prepare a muffin baking pan (either grease or line with paper cases)
Whisk together the flour, sugar, baking powder and salt.
We need 1 cup of liquid here, so use a measuring cup that holds at least a cup and add the vegetable oil and the egg.
Grab your milk, and fill the cup to the 1-cup line (about 1/3 to a 1/2 cup of milk).
Add vanilla and whisk until well mixed.
Make a well in the dry mixture, then add the wet ingredients.
Mix until JUST combined (the muffin batter will be thick, and light flour streaks are okay, I promise)
Add raspberries and white chocolate and gently fold into the batter.
- Divide the batter between the muffin cups filling about ½ full.
- Sprinkle a little sugar on top of each muffin.
Bake for 12-15 mins for mini muffins, and 15-18 minutes for regular muffins. Muffins will spring back if pressed lightly.
Remove from the oven and cool.