White Chocolate Raspberry Muffins


  • 1 Egg, large
  • 2 Cups Flour
  • ¾ Cup White Chocolate Chips
  • 1 Tbsp Vanilla Extract
  • 1 Tbsp Baking Powder
  • ¾ Cups Granulated Sugar
  • 5 Tbsp Butter, softened
  • 1 Cup Milk
  • 1 Cup Fresh or Frozen Raspberries
  • Instructions:
    1. Preheat oven to 400 degrees.
      In a stand mixer, add egg and beat it slightly. Add vanilla extract, softened butter and sugar and cream on low until combined.
      Slowly add milk until fully combined.
      Slowly add flour and baking powder a little bit at a time. Mix only enough to combine ingredients.
      Take the bowl off the mixer. Add raspberries and white chocolate chips. Fold into the batter.
      Spoon mixture into either a greased muffin tin or paper liners in tin.
      Bake for 18-20 mins until fully risen and tops are golden brown.
      Insert a toothpick to check for doneness. It should be completely clean when removed from the muffin.
  • The secret to soft, fluffy, melt-in-your-mouth quick breads is not to over mix flour. Overmixing flour makes it tough and dry.

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