Description
A fluffy, moist muffin packed with tart raspberries and sweet white chocolate chips with a high bakery-style dome.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, melted
1 cup buttermilk
2 large eggs
1 tsp vanilla extract
1.5 cups raspberries (fresh or frozen)
1 cup white chocolate chips
Instructions
Step 1: Preheat oven to 425°F and line a muffin tin with liners.
Step 2: Whisk dry ingredients in a large bowl.
Step 3: Whisk wet ingredients in a separate bowl until combined.
Step 4: Fold wet ingredients into dry until just combined.
Step 5: Gently fold in the raspberries and white chocolate chips.
Step 6: Fill muffin liners to the top.
Step 7: Bake at 425°F for 5 mins, then lower to 350°F for 15-18 mins.
Step 8: Cool on a wire rack.
Notes
Do not overmix the batter to keep the muffins light. Frozen berries work great but add them directly from the freezer.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320 kcal
- Sugar: 24g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
