White Chocolate and Raspberry Muffins
These White Chocolate and Raspberry Muffins are light and moist with bites of fresh raspberries and white chocolate chips in each bite.
Servings: 12 muffins
Calories: 341kcal
Equipment
- wire whisk or mixer
- muffin tin
- muffin liners
- cooling rack
Ingredients
- 2 cups All-Purpose Flour 2 Tablespoons set aside
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup White Sugar
- 1/3 cup Olive Oil
- 1 cup Ricotta Cheese
- 2 Eggs
- 1 1/2 teaspoons Vanilla Extract
- 1/4 cup Milk
- 1 1/2 cups White Chocolate Chips
- 1 1/2 cups Raspberries
Instructions
- Preheat the oven to 400°F. Line a muffin tray with muffin liners and set aside.
- In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- Beat together the oil, white sugar, and ricotta cheese until light and fluffy, about 2 minutes.
- Add the eggs and vanilla extract and beat until combined.
- Stir in the flour mixture until combined and no dry streaks remain, then stir in the milk until completely incorporated. Do not overmix.
- Stir in the white chocolate chips.
- Toss the raspberries in the reserved flour to coat completely, then gently fold into the muffin batter.
- Portion out the muffin batter into the prepared muffin liners, up to ¾ full.
- Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden.
Video
Nutrition
Calories: 341kcal | Carbohydrates: 41g | Protein: 7g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 43mg | Sodium: 148mg | Potassium: 217mg | Fiber: 2g | Sugar: 23g | Vitamin A: 151IU | Vitamin C: 4mg | Calcium: 134mg | Iron: 1mg