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Raspberry White Chocolate Muffins

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These Raspberry White Chocolate Muffins are soft, fluffy, and filled with bursts of juicy raspberries and creamy white chocolate chips. Perfect for breakfast, brunch, or an afternoon treat, they balance tart fruit and sweet chocolate in every bite.

Ingredients

  • 2 cups baking mix
  • 1 cup white chocolate chips
  • 1/3 cup granulated sugar
  • 2/3 cup milk
  • 2 tablespoons vegetable oil
  • 1 large egg
  • 1 cup raspberries (fresh or frozen)

Instructions

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  2. In a large bowl, combine baking mix, white chocolate chips, and sugar. Stir well.
  3. In a separate bowl, whisk together milk, vegetable oil, and egg until smooth.
  4. Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
  5. Carefully fold in raspberries, being gentle to avoid crushing them.
  6. Divide batter evenly among muffin cups, filling each about two-thirds full.
  7. Bake for 15–18 minutes, or until tops are lightly golden and a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Toss raspberries in a small amount of baking mix before folding in to prevent sinking.
  • Frozen raspberries can be used without thawing.
  • Add 1 teaspoon lemon zest for a citrus twist.
  • Substitute blueberries or chopped strawberries for variation.
  • Store in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.
  • Freeze for up to 2 months in a freezer-safe container.
  • Reheat in a 300°F oven for 8–10 minutes or microwave for 15–20 seconds.

Nutrition

Find it online: https://yumfamilyrecipes.com/raspberry-white-chocolate-muffins/