Raspberry & white chocolate muffins - my favourite quick & easy muffin recipe with delicious raspberries & white chocolate in every bite! The perfect easy muffin recipe for beginner bakers and they're ready in 45 minutes!
Preheat the oven to 180°C and grease a muffin tin or line with paper cases.
Add dry ingredients to a medium sized mixing bowl and whisk together until combined.
In a small bowl whisk together milk, yoghurt, egg, oil & vanilla.
Make a well in the centre of the dry ingredients and pour the wet ingredients in. Mix together gently until barely combined. Add raspberries & white chocolate and fold in gently. DON’T overmix the batter – a few small lumps are fine.
Evenly distribute the batter between the 12 prepared muffin tins.
Bake for 25-30 minutes until the tops are starting to brown or until a toothpick inserted into the centre comes out clean.
Allow to sit in the muffin tins for 10 minutes before turning out onto a cooling rack.
Store in an airtight container for 5 days or freeze.
Nutrition Facts
Raspberry & White Chocolate Muffins
Amount per Serving
Calories
318
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Cholesterol
16
mg
5
%
Sodium
69
mg
3
%
Potassium
273
mg
8
%
Carbohydrates
52
g
17
%
Fiber
1
g
4
%
Sugar
20
g
22
%
Protein
5
g
10
%
Vitamin A
40
IU
1
%
Vitamin C
2.6
mg
3
%
Calcium
115
mg
12
%
Iron
2.1
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.