Description
Delightful muffins combining the sweetness of white chocolate and the tartness of fresh raspberries, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
- 1/2 cup white chocolate chips
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the raspberries and white chocolate chips.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack.
Notes
To keep the raspberries intact, fold them in gently to avoid crushing. Do not overmix the batter; a few lumps are okay. Use fresh raspberries for the best flavor and ensure all ingredients are at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg