Raspberry White Chocolate Muffins
These raspberry white chocolate muffins are fluffy and tender, bursting with juicy raspberries and creamy white chocolate.
Print
Pin
Servings: 12 muffins
Calories:
Ingredients
- 315 grams (2 ½ cups + 1 tablespoon) plain or all-purpose flour
- 200 grams (1 cup) sugar
- ½ teaspoon nutmeg
- 3 teaspoons baking powder
- 180 ml (¾ cup) buttermilk
- 60 grams (¼ cup) sour cream, room temperature
- 60 grams (¼ cup) unsalted butter, melted
- 60 ml (¼ cup) oil
- 2 large eggs
- 200 grams (7 ounces) frozen or fresh raspberries do not thaw if using frozen
- 150 grams (5.3 ounces) white chocolate, chunks and chips
Instructions
- Preheat oven to 180°C Fan/200°C/400°F. Line a muffin tin with muffin liners.
- In a large mixing bowl, add flour, nutmeg, sugar, baking powder, and salt. Whisk to combine. Set aside
- To a jug, add buttermilk, melted butter, oil, eggs and vanilla extract. Whisk to combine.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined.
- Add the raspberries and white chocolate chunks or chips to the batter and gently fold them in. Be careful not to overmix- if you do, the muffins will be dense.
- Fill muffin liners nearly to the top with batter.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
If you made this recipe, I would love to hear from you.Tag Bakes By Chichi on Instagram or hashtag #bakesbychichi