Beautiful, raspberry white chocolate muffins. Juicy berries, almonds and white chocolate in very bite. The perfect pick-me-up for the morning. These muffins belong in a bakery with the bright swirls of raspberry and almond flavors.

Why Make These Raspberry White Chocolate Muffins

These muffins are a delight! They are so pretty, the swirls of berries get me smiling every time. These muffins are quite easy to make, they have great texture, they are more of a bakery style muffin with the hunks on the top, the texture throughout. They are a bit crisped on the exterior and then nice and fluffy on the inside.

These muffins are bursting with almond flavor. I am a big sucker for almond flavors and these are IT! My husband has brought these to work and his whole office gobbled them up within minutes, everyone will love them.

Ingredients Needed

• Butter. I use stick butter, salted or unsalted will work. You can also use a plant based alternative to make these dairy free.

• Sugar. White granulated sugar is best for these muffins to keep them light so the berries pop.

• Eggs. You will need two eggs.

• Almond Milk. I like almond milk for this recipe but you can use any milk honestly.

• Almond Extract. This is found in the same area as vanilla extract. Almond extract gives off a sweeter flavor and I love it. You can of course use vanilla if you prefer.

• Flour. All purpose flour, the base of these fluffy muffins.

• Baking Powder. The leavening agent for this recipe to help them rise.

• Almonds. I use sliced almonds. You can use any style of almond, if using whole almonds, use unsalted/unroasted and be sure to chop them up.

• Raspberries. Fresh raspberries are best for color, frozen can give off too much moisture but they will also work.

• White Chocolate Chips. Any brand or size will work. If you need to make these dairy free, you will need to get dairy free chips, unfortunately most white chocolate has milk in it. This is the brand I use.

How To Make This Recipe

Step One. Preheat the oven to 375º In a medium sized bowl, whisk together the flour, sugar, baking powder and salt. In a large bowl, or stand mixer whisk the egg, melted butter, almond extract and almond milk. Add the flour mix to the wet ingredients and stir just until combined. Don’t over stir.

Step Two. Add in the raspberries. To give them a beautiful color, I like to add them into the dough in the stand mixer and blitz them quickly (do not over mix! just a quick few seconds to break them up). Next, fold in the chips and almonds.

Step Three. The batter will be thick, use a spoon to fill a muffin lined pan. Fill the muffin liners about 3/4 of the way. Place in the oven and bake for about 16-20 minutes or until the tops are lightly browned and a toothpick comes out clean.

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