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!
All Purpose Flour
- chopped to small chunks
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.
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