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.

Author: It is a Keeper

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 12 muffins

Calories: 330 kcal per serving

Ingredients

2 cups - All-Purpose Flour
2 teaspoons - Baking Powder
½ tsp - Salt
½ cup - White Sugar
⅓ cup - Olive Oil
1 cup - Ricotta Cheese
2 - eggs
1 ½ teaspoons - Vanilla Extract
¼ cup - Milk
1 ½ cups - White Chocolate Chips
1 ½ cups - Raspberries

Instructions

Preheat oven to 400F.
Line a muffin tray with 12 muffin liners and set aside.
In a small bowl, whisk together the flour, baking powder and salt. Set aside.
Beat together the oil, white sugar and ricotta cheese until light and fluffy, about 2 minutes.
Add the eggs and vanilla extract and beat until combined.
Stir in the flour mixture until combined and no dry streaks remain, then stir in the milk until completely incorporated.
Stir in the white chocolate chips, to personal taste.
Toss the raspberries in the 2 Tablespoons reserved flour to coat completely, then gently fold into the muffin batter.
Portion out the muffin batter into the prepared muffin liners.
Bake for 22-25 minutes until an inserted toothpick comes out clean and muffins are golden.

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