White Chocolate Raspberry Muffins [Muffins chocolat blanc et framboises]
Servings: muffins
White Chocolate Raspberry Muffins combine the creamy sweetness of white chocolate with the tartness of raspberries for a delightful treat.
Ingredients
The Dry
- 250 g all-purpose flour sifted
- 150 g sugar
- 2 tsp. baking powder
- ½ tsp. salt
The Wet
- 2 eggs at room temperature
- 115 g unsalted butter melted and cooled
- 120 ml milk room temperature
- 1½ tsp. vanilla extract
The Specials
- 170 g raspberries
- 130 g white chocolate
Notes
Instructions
The Mixing
- Gather the ingredients and preheat the oven at 375℉. In a mixing bowl, whisk together the sifted 250 g all-purpose flour, 150 g sugar, 2 tsp. baking powder and ½ tsp. salt.
- In a separate mixing bowl, whisk the 2 eggs, the melted and cooled 115 g unsalted butter, 120 ml milk and 1½ tsp. vanilla extract.
- Add the flour mixture into the wet ingredients and stir just until combined. Don't over stir here.
- Wash 170 g raspberries and chopped 130 g white chocolate.
- Gently fold the 170 g raspberries and 130 g white chocolate into the batter to combine.
The Baking
- Spoon batter into lined muffin pan, filling almost to the top. Bake at 375℉ for 20 minutes or until the top springs back when lightly touched.
The Serving
- Enjoy them warm or at room temperature; they pair beautifully with tea or coffee, making for a delightful healthy breakfast or a satisfying dessert.