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Muffins on a cooling wrack with a grey plate.
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4.88 from 8 votes

Raspberry White Chocolate Muffins

Beautiful, raspberry white chocolate muffins. Juicy berries, almonds and white chocolate in very bite. The perfect pick-me-up for the morning.
Prep Time10 minutes
Cook Time20 minutes
Course: Breakfast
Cuisine: American
Diet: Low Lactose
Servings: 10
Author: Bailey Rhatigan

Equipment

  • 1 Muffin Tin

Ingredients

  • 2 cup all purpose flour
  • 1¾ tsp baking powder
  • ½ tsp salt
  • ½ cup butter melted
  • ½ cup white sugar
  • 2 large eggs room temp
  • ½ cup almond milk
  • 1 tsp almond extract
  • 6 oz fresh raspberries *see notes
  • ½ cup white chocolate chips
  • ⅓ cup sliced almonds

Instructions

  • 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. 
  • 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.
  • 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. 

Notes

*strawberries will also work. 
*any milk of choice will work
*muffins will keep in an airtight container for up to 4 days or freeze for up to 2 months. 

Nutrition

Serving: 1muffin | Calories: 304kcal | Carbohydrates: 37g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 231mg | Potassium: 118mg | Fiber: 2g | Sugar: 16g | Vitamin A: 346IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 2mg