Raspberry White Chocolate Muffins

1. Yields: 12 muffins
2. Preparation time: 15 minutes
3. Baking time: 20 minutes

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup white sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup fresh raspberries
• 3/4 cup white chocolate chips
• 1 cup milk
• 1/3 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract

Steps:

1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, mix together flour, sugar, baking powder, and salt.
3. Stir in the raspberries and white chocolate chips.
4. In another bowl, whisk together the milk, oil, egg, and vanilla extract.
5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
6. Spoon the batter into the prepared muffin cups, filling each one about two-thirds full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

You can find this and more cupcake recipes in my “Muffin Cookbook: 33 Delicious and Easy Muffin Recipes“.