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White Chocolate Raspberry Muffins

Delightful muffins combining sweet white chocolate and tart raspberries for a fluffy treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Can substitute with whole wheat or gluten-free flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
Mix-ins
  • 1/2 cup white chocolate chips
  • 1 cup fresh raspberries
Wet Ingredients
  • 1/2 cup milk Can use dairy or non-dairy alternatives
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with a little oil.
  2. In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk until well mixed.
  3. Fold in the white chocolate chips and fresh raspberries carefully.
Mixing
  1. In another bowl, mix the milk, vegetable oil, egg, and vanilla extract until combined.
  2. Pour the wet ingredients into the dry ingredients and stir gently until just combined. It's okay if there are a few lumps.
Baking
  1. Distribute the batter evenly among the muffin cups, filling each about three-quarters full.
  2. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Notes

These muffins are customizable. Drizzle extra white chocolate on top or sprinkle with powdered sugar for a touch of elegance. Ensure all ingredients used are Halal-compliant.