This white chocolate raspberry muffin recipe is one of my favorites. Sometimes you need to indulge your sweet tooth, and it’s nice when you can enjoy something sweet without a lot of guilt. I like these white chocolate raspberry muffins because fruit is baked into the batter.
The original version of this recipe, which also calls for lemon zest along with a sugar topping, can be found on Aldi’s website. I left out the lemon zest because it’s kind of a hassle, and I like to use less sugar whenever possible. They still taste amazing without it, but if you are interested, check out the original recipe on the Aldi’s website.
These white chocolate raspberry muffins are versatile enough to eat as a snack, dessert, or even for breakfast. You also can easily substitute other fruits like strawberries or blackberries instead of using raspberries. Another reason why I love the recipe!
White Chocolate Raspberry Muffin Recipe Ingredients:
- 1 Large Egg
- 3 tablespoons Unsalted Butter, melted
- 1 cup 2% Milk
- 2 cups Flour
- ¼ cup Granulated Sugar
- 1 tablespoon Baking Powder
- ½ teaspoon Salt
- 1 cup White Chocolate Chips
- 1 ½ cups raspberries (I used fresh, but you could try using frozen)
- Preheat oven to 400°. Coat a 12-cup muffin pan with cooking spray.
- In a medium bowl, whisk egg, butter, and milk. In a separate bowl, combine the flour, sugar, baking powder and salt.
- Fold the dry ingredients into the wet ingredients. Stir until combined. Gently fold the white baking chips and raspberries into the batter.
- Spoon batter into the muffin cups.
- Bake 15 minutes, or until a toothpick comes out clean. Makes 12 muffins.
These white chocolate raspberry muffins won’t last long, but at least you’ll be eating a small serving of fruit as you devour them. I bet the recipe will make it into your regular rotation. Happy baking and snacking!Category: Recipes