- VE
White Chocolate and Raspberry Muffins
White Chocolate and Raspberry Muffins are the perfect balance of sweet and tangy. With the sweet white chocolate and tart raspberries, this recipe is a crowd pleaser. These Raspberry and White Chocolate Muffins are so moist and flavorful thanks to the ricotta cheese. If you have a half used container of ricotta and don’t know how to use it up, make these muffins they will not disappoint.
Ingredients
Instructions
- Step 1
Preheat oven to 400F.
- Step 2
Line a muffin tray with 12 muffin liners and set aside.
- Step 3
In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- Step 4
Beat together the oil, white sugar and ricotta cheese until light and fluffy, about 2 minutes.
- Step 5
Add the eggs and vanilla extract and beat until combined.
- Step 6
Stir in the flour mixture until combined and no dry streaks remain, then stir in the milk until completely incorporated.
- Step 7
Stir in the white chocolate chips, to personal taste.
- Step 8
Toss the raspberries in the 2 Tablespoons reserved flour to coat completely, then gently fold into the muffin batter.
- Step 9
Portion out the muffin batter into the prepared muffin liners.
- Step 10
Bake for 22-25 minutes until an inserted toothpick comes out clean and muffins are golden.
Tips & Tricks
Per serving
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