Raspberry and White Chocolate Muffins
One of the easiest muffins yet. These raspberry and white chocolate muffins are super tender, fluffy and moist. Give them a try!
Servings: 24 muffins
Ingredients
Dry Ingredients
- 2 ½ cup all purpose flour (325 g)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup sugar (150 g)
- ⅓ cup oil (80 ml)
- 1 cup full fat Greek yogurt (250 g)
- 2 large eggs , room temperature
- 1 teaspoon vanilla extract
- zest of 1 lemon
Others
- ¾ cup chopped white chocolate (150 g)
- 2 ¼ cup fresh raspberries (215 g)
Instructions
Dry Ingredients
- Mix all ingredients in a bowl, set aside.
Wet Ingredients
- Add all ingredients into another bowl and whisk everything together.
- Now add in dry ingredients and whisk until everything is mixed well. Batter will be quite thick, but don't worry. Just don't over mix it.
- Add in white chocolate and fold everything together using a spatula. Finally add in raspberries and gently fold them. Using a 3 tablespoon ice cream scoop, put the batter in a greased muffin pan.
Baking
- Bake in a preheated oven at 350ºF (175ºC), without fan, in the lower ⅔ rack for 25 minutes or until a wooden skewer inserted comes out clean.
- Remove from the oven and leave to cool completely. Run a knife all around to help loosen up the muffins. Enjoy!
Nutrition
Calories: 146.4kcal | Carbohydrates: 21.6g | Protein: 3.3g | Fat: 5.3g | Saturated Fat: 1.3g | Cholesterol: 16.9mg | Sodium: 144.7mg | Potassium: 64.2mg | Fiber: 1.2g | Sugar: 10.1g | Calcium: 46.1mg | Iron: 0.9mg