Raspberry Muffins with White Chocolate Chips
Sweet raspberries and creamy white chocolate make these Raspberry Muffins with White Chocolate Chips a special breakfast treat! They are soft and moist and perfectly sweet.
Servings 12 minutes
Calories 281kcal
Ingredients
Muffins:
- 1/2 cup butter
- 1 cup milk
- 1 egg lightly beaten
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup frozen raspberries
- 1/2 cup white chocolate chips
Topping:
- 1/4 cup butter melted
- 1/4 cup sugar
Instructions
- Preheat the oven to 350ºF. Spray a 12-cup muffin tin with nonstick cooking spray. Set aside.
- In a large microwave safe bowl, melt the butter. (Alternately, you can melt the butter on the stovetop and then transfer to a large bowl.) Add the milk and the egg and mix to combine.
- Add in the flour, sugar, baking powder and salt all at the same time and mix just until combined.
- Add the raspberries and white chocolate chips and gently stir them in. Do not over-mix.
- Divide the batter between the 12 muffin cups evenly, filling each about 2/3 full.
- Bake in the preheated oven until a tester comes out clean, about 17-20 minutes.
- Remove the tin from the oven and let the muffins cool for 5-10 minutes then remove from the muffin tin.
- Place the melted butter in one small bowl and the sugar in another small bowl. Take each muffin and dip the top into the butter, then into the sugar. Let the muffins cool on a wire rack.
Notes
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition
Serving: 1muffin | Calories: 281kcal | Carbohydrates: 33g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 48mg | Sodium: 340mg | Fiber: 1g | Sugar: 17g