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Raspberry and White Chocolate Muffins

Course Breakfast, Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Servings 16 muffins

Ingredients

Raspberry White Chocolate Muffins:

  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 1 cup Greek yogurt
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1/4 cup whole milk
  • 2 tsp vanilla extract
  • 1 cup raspberries fresh or frozen
  • 2/3 cup white chocolate chips or chopped

Instructions

Making the Muffins:

  • Preheat Oven: Set it to 425°F.
  • Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  • Combine Wet Ingredients: In another bowl, mix the Greek yogurt, eggs, oil, milk, and vanilla extract until well combined.
  • Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should still have some dry spots.
  • Add Raspberries and Chocolate: Gently fold in the raspberries and white chocolate chips.
  • Rest the Batter (Optional): Cover the bowl with a towel and let the batter rest for 30 minutes for taller muffins.
  • Fill Muffin Pan: Spoon the batter into a muffin pan lined with cupcake papers. Top with extra white chocolate if desired.

Baking:

  • Initial Bake: Bake in the preheated oven at 425°F for 7 minutes.
  • Lower Temperature: Reduce the oven temperature to 350°F and bake for an additional 12-15 minutes until the muffins are golden around the edges. A toothpick inserted into the center should come out clean.
  • Cool: Let the muffins cool down before serving.

Notes

Storage

  • Room Temperature: Store in a container with a lid for up to 1 day.
  • Refrigerate: For longer storage, place in the fridge. Bring to room temperature or warm briefly in a toaster oven before serving.
  • Freeze: Place muffins in a freezer bag or airtight container and freeze for up to 2 months.
  • Thawing: To thaw, leave at room temperature for 1 hour or overnight in the fridge. You can also microwave a muffin wrapped in a paper towel in 15-second intervals or bake it in a 350°F oven for 10-15 minutes until fully thawed.

 

Notes

  • Using Frozen Raspberries: Add them frozen to the batter. If they clump together, break them up a bit first.
  • Substituting Oils: You can replace vegetable oil with melted butter for a firmer texture or use olive or avocado oil for a different flavor.