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5 from 18 votes

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.
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Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Method: Oven
Servings: 12 muffins
Calories: 341kcal
Author: Corinne Schmitt

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
  • ½ teaspoon Salt
  • ½ cup White Sugar
  • ⅓ cup Olive Oil
  • 1 cup Ricotta Cheese
  • 2 Eggs
  • 1 ½ teaspoons Vanilla Extract
  • ¼ cup Milk
  • 1 ½ cups White Chocolate Chips
  • 1 ½ 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