Directions
- 1Preheat your oven to 425F (200°C).
- 2Line a muffin tin with paper liners or grease with non-stick spray.
- 3In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- 4In a separate bowl, mix the milk, melted butter, eggs, and vanilla extract until thoroughly combined.
- 5Pour the wet ingredients into the bowl of dry ingredients.
- 6Stir until just combined. Do not overmix; a few lumps are fine.
- 7Gently fold in the raspberries and white chocolate chips into the batter.
- 8Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.
- 9Place the muffin tin in the preheated oven and bake for 12-15 minutes.
- 10Reduce oven temperature to 350F (190C) for 10 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- 11Once done, remove the muffins from the oven and allow them to cool in the tin for 5 minutes.
- 12Transfer them to a wire rack to cool completely.
Ingredients
- 2.33 cups all-purpose flour
- 0.5 cup granulated sugar
- 2 tsp baking powder
- 0.5 tsp salt
- 0.66 cup milk
- 8 tbsp melted butter
- 0.33 cup melted white chocolate
- 2 eggs
- 1 tsp vanilla extract
- 1 cup fresh strawberries (chopped)
- 0.75 cup white chocolate chips
- 0.5 cup flour
- 0.25 cup sugar
- 3 tbsp brown sugar
- 4 tbsp butter (melted or cold)
Equipment
ovenmuffin tinpaper linerslarge mixing bowlwire rack
Tips
- Do not overmix the batter; a few lumps are fine.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.
- Enjoy these delicious muffins warm or at room temperature.
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