White Chocolate Raspberry Muffins
White Chocolate Raspberry Muffins make a delicious breakfast or snack. Sweet and tart, these muffins combine the perfect combination of white chocolate and raspberries to make them the perfect treat.
Servings: 12 muffins
Ingredients
- 1 cup milk
- 1 Tbsp lemon juice
- 2 large eggs
- ¼ cup melted butter, cooled
- 1 tsp vanilla extract
- 1 cup white sugar
- 2¼ cups all-purpose flour, divided
- ½ tsp baking soda
- 1 cup frozen raspberries
- ½ cup chopped white chocolate
- 4 Tbsp coarse sugar, optional
Instructions
- Preheat oven to 375℉.
- Line a muffin pan with paper liners or grease the pan.
- Add lemon juice to the milk and let sit 1-2 minutes to thicken.
- In a large bowl, whisk together milk, eggs, melted butter, and vanilla.
- Stir in sugar.
- Add 2 cups of flour and baking soda and stir until just combined.
- Toss raspberries in remaining ¼ cup of the flour.
- Fold in raspberries and white chocolate.
- Fill prepared muffin pan with the batter. (About ¼ cup of batter per muffin cup.)
- Sprinkle coarse sugar over tops of muffins, optional.
- Bake in preheated oven for 22-25 minutes or until muffins are baked through.
- Cool in pan for 2-3 minutes before transferring to a cooling rack to finish cooling.