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Raspberry White Chocolate Muffins
Packed full of flavor and a great breakfast or dessert, these Raspberry White Chocolate Muffins are an easy recipe that are perfect to grab-and-go!
Course
Breakfast, Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
18
Calories
241
kcal
Author
Brandie @ The Country Cook
Ingredients
3
cups
all-purpose flour
1
Tablespoon
baking powder
1
teaspoon
baking soda
1
cup
brown sugar
½
teaspoon
salt
8
Tablespoons
butter
1 stick, melted
2
eggs
lightly beaten
2
teaspoon
vanilla extract
1
cup
buttermilk
1
cup
raspberries
½
cup
white chocolate chips
Glaze:
1
cup
powdered sugar
1-2
Tablespoons
milk
Instructions
Preheat the oven to 400° F. Spray a 12 cup muffin baking pan generously with a non-stick spray or line with cupcake liners.
In a large bowl, sift flour, baking powder, and baking soda. Stir in sugar and salt; make a well in the center.
Add melted butter, eggs, vanilla extract, and milk into that well.
Stir until just combined.
Fold in raspberry and white chocolate chips. Batter will be thick.
Spoon the batter with a large cookie scoop into the muffin pan (about 3/4 of the way full).
Bake for 20 minutes or until golden brown.
While muffins are baking, make the glaze by whisking together the powdered sugar and milk, set aside.
Allow muffins to cool for 5 minutes, then transfer to a wire rack to cool completely then drizzle with glaze.
Notes
Regular milk can be substituted for buttermilk.
Frozen raspberries can be used.
These can be frozen, see above on how to do that.
Use other chocolate in this recipe.
More raspberries can be added, an additional 1/2 cup.
Nutrition
Calories:
241
kcal
|
Carbohydrates:
39
g
|
Protein:
4
g
|
Fat:
8
g
|
Sodium:
196
mg
|
Fiber:
1
g
|
Sugar:
22
g