From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
White Chocolate and Raspberry Muffins
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Instructions
1
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Preheat oven to 400F.
2
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Line a muffin tray with 12 muffin liners and set aside.
3
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In a small bowl, whisk together the flour, baking powder and salt. Set aside.
4
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Beat together the oil, white sugar and ricotta cheese until light and fluffy, about 2 minutes.
5
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Add the eggs and vanilla extract and beat until combined.
6
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Stir in the flour mixture until combined and no dry streaks remain, then stir in the milk until completely incorporated.
7
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Stir in the white chocolate chips, to personal taste.
8
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Toss the raspberries in the 2 Tablespoons reserved flour to coat completely, then gently fold into the muffin batter.
9
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Portion out the muffin batter into the prepared muffin liners.
10
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Bake for 22-25 minutes until an inserted toothpick comes out clean and muffins are golden.
My Calorie Intake
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Tips & Tricks (5)
- Raspberry Protection 🍓Gently toss raspberries in a light dusting of flour before folding into the batter to prevent them from sinking and breaking during baking.
- Ricotta Moisture Magic 💦Use room temperature ricotta cheese to ensure smooth integration and maximum moisture in your muffins, creating a tender crumb.
- White Chocolate Hack 🍫Roughly chop white chocolate chips to create varied sizes, allowing for pockets of melted chocolate throughout the muffins.
- Muffin Scoop Secret 🥄Use an ice cream scoop for perfectly uniform muffins and to prevent overmixing, which can lead to tough baked goods.
- Cooling Technique 🧊Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to prevent soggy bottoms and maintain a crisp exterior.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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