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Raspberry White Chocolate Muffins
Light, fluffy and moist White Chocolate Raspberry Muffins, made with fresh or frozen raspberries. This easy one-bowl recipe is a winner!
Course
Breakfast, Dessert
Keyword
muffin
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
12
muffins
Author
Noopur
Ingredients
250
g
All Purpose Flour
2
tsp
Baking Powder
¼
tsp
baking soda
¼
tsp
salt
240
ml
thick yoghurt
80
ml
oil
150
g
Caster Sugar
1
tsp
vanilla extract
2
eggs
100
g
white chocolate
- chopped to small chunks
100
g
frozen raspberries
Instructions
Preheat the oven to 180°C. Prepare a 12-muffin tray with liners or brush with butter.
In a bowl, sift together flour, baking powder, baking soda & salt. Keep aside.
In a large bowl, mix yoghurt, oil, sugar & vanilla till well combined and homogenized.
Add eggs one a time and mix in.
Add the dry ingredients and fold gently till combined.
Fold in the white chocolate and raspberries gently.
Using an ice-cream scoop or 2 spoons, transfer the batter into the muffin tray.
Bake at 180°C for 20-22 minutes till the top is golden and a toothpick inserted in center comes out clean. Cool completely.