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  • Writer's pictureLulu Perez

Raspberry White Chocolate Morning Muffins

Have you ever filled chocolate chips in raspberries and had that as a little light snack? I have! And let me tell you, I forgot how yummy the combination is!

Me being such a lover all things bread, pastries and desserts. I have to have my little panecito "bread" after my breakfast or just as a side with my coffee. Yes, I'll make my healthier alternative swaps, like wheat toast with pb or a gluten free Vans waffle. Some days, I'll live on the wild side and yes, I'll have my blueberry muffin or banana bread and no, I'm not talking about the low calorie one. I'll enjoy myself every once in a while and I'll do it for this muffin right here.

The sweet, fluffy, buttery bite of the muffin is such a perfect canvas for the tartness of the raspberry with the sweetness of the white chocolate chips. This on the side with your coffee and breakfast will surely brighten your day.

Raspberry White Chocolate Chip Muffins

Yield: 12 muffins or 24 mini muffins

Dry Ingredients

  • 2 cups all purpose flour

  • 2 tsp baking powder

  • ¼ tsp baking soda

  • ½ tsp kosher salt

Wet Ingredients

  • 1 stick room temperature unsalted butter (½ cup)

  • 1 cup granulated sugar

  • 2 eggs

  • ¼ cup vegetable oil

  • ⅓ cup milk

  • 1 cup fresh raspberries plus more to top

  • ½ cup white chocolate chips


  1. Preheat the oven to 375 degrees Fahrenheit.

  2. Spray and grease your muffin pan with nonstick baking spray or line muffin tins with paper liners.

  3. In a separate bowl, sift or combine together the flour, salt, baking powder and baking soda. Set aside.

  4. In a small bowl, lightly sprinkle flour on the raspberries until all coated. Set aside.

  5. Using a stand mixer with paddle attachment, beat the room temperature butter and sugar for about 3 minutes. Add the vegetable oil, then the eggs one at a time. Continue mixing.

  6. Start pouring in the flour mixture and milk in batches until all combined.

  7. Remove the bowl from the stand mixer and fold in the raspberries and chocolate chips. Note: its okay if the raspberries break as you mix in

  8. Distribute the batter evenly in the muffin tins. Bake for 23-25 minutes, until the toothpick comes out clean.

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