Raspberry White Chocolate Muffins

Serves: 12-15 | Prep: 15 min | Cook: 20 min

Ingredients:

Raspberry White Chocolate Muffins:
1 3/4 cups all-purpose flour
2 tsp baking powder
1/3 cup sugar
1/3 cup vegetable oil
2 eggs
1 tsp vanilla extract
1/2 cup full-fat milk
1 cup fresh raspberries, plue more for garnish
1 1/2 cups white chocolate chips, divided

Directions:
Preheat your oven to 375F/190C. Line a muffin tin with paper cases.

In a bowl, whisk together the flour and baking powder and set aside.

Using a stand mixer fitted with the paddle attachment, mix the sugar, oil, eggs, and vanilla on medium-high speed for 3–5 minutes, until well combined. Reduce the speed to low and add the flour mixture and milk alternately, beginning and ending with the flour, mixing just until everything comes together. Gently fold in 1 cup of the white chocolate chips and the fresh raspberries. Scoop the batter evenly between the prepared muffin cases, then bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

Transfer the muffins to a wire rack and allow them to cool completely.

Once cooled, melt the remaining 1/2 cup white chocolate chips and spoon about 1 teaspoon over each muffin. Finish by placing a fresh raspberry on top of each chocolate covered muffin.

For a rustic look make your own Homemade Muffin Cases

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