White Chocolate Raspberry Muffins

5 from 1 vote

White Chocolate Raspberry Muffins

White Chocolate Raspberry Muffins are bakery style muffins with a buttery sugary muffin top and a tender, moist, delicious crumb. They are perfect for breakfast or an afternoon snack.

Course Breakfast, Breakfast & Brunch

Cuisine American

Keyword White Chocolate Raspberry Muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings Muffins

Calories 266kcal

Author Shelby Law Ruttan

Ingredients

For the muffins

1 cup milk
1 large egg , slightly beaten
½ cup unsalted butter , melted
½ tablespoon vanilla extract
2 cups all-purpose flour
⅓ cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
½ cup white chocolate chips
1½ cups fresh raspberries

For the sugar topping

2 tablespoons unsalted butter, melted
¼ cup granulated sugar

Instructions

Preheat oven to 400°F. Line muffin cups with paper muffin liners. Set aside.
In large bowl whisk together the almond milk, egg, and vanilla extract. In a separate bowl, sift together the flour, sugar, baking powder, and salt.
Add the wet ingredients to the dry ingredients and stir until flour mixture is moistened. Gently fold in raspberries and vanilla chips.
Evenly divide muffin batter into prepared muffin pan. Bake in preheated oven for 20 minutes or until golden brown. Remove from oven and place on wire rack. Cool slightly and remove muffins from the pan.
Dip top warm muffins in melted butter, then dip in sugar. Return to cooling rack and cool completely before storing.

Nutrition