Go Back

Easy Recipes Raspberry White Chocolate Chip Muffins

These raspberry white chocolate chip muffins are fluffy, moist, and studded with juicy berries and sweet chocolate.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keywords: air fryer desserts easy recipes, dinner recipes, easy recipes, food receipt easy recipes, quick and easy recipes, recipes for dinner, sweet easy recipes
Servings: 12 muffins
Author: Betty

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 and 1/2 cups fresh raspberries
  • 3/4 cup white chocolate chips

Instructions

  1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine buttermilk, oil, eggs, and vanilla until smooth.
  4. Pour wet ingredients into dry ingredients and stir until just combined.
  5. Gently fold in raspberries and white chocolate chips.
  6. Divide batter evenly among muffin cups.
  7. Bake 18-20 minutes or until a toothpick comes out clean.
  8. Cool in the pan 5 minutes before transferring to a wire rack.

Notes

For best results, use fresh raspberries and gently fold them in to prevent bleeding. Muffins stay fresh in an airtight container for up to 3 days.