The tart raspberries go well with sweet white chocolates as they balance out each other’s flavors in this muffin recipe.
How To Make Raspberry-White Chocolate Muffins
Raspberries and white chocolate combined in this muffin recipe.
Prep:
10 mins
Cool Time::
5 mins
Cook:
18 mins
Total:
33 mins
Ingredients
- 2 cups Bisquick
- 1½ cups raspberries
- 1 cup white baking chips
- ⅓ cup sugar
- ⅔ cup milk
- 2 tbsp oil
- 1 pc egg
Instructions
- Preheat oven to 400 degrees F.
- Grease the bottoms of a 12 cup muffin tin or use paper liners.
- Except for the berries, combine all ingredients in a large bowl, just until moistened.
- Then, fold in the berries last.
- Divide the batter into the muffin tin holes.
- Bake for 15 to 18 minutes.
- Cool for 5 minutes, remove from pan.
- Serve warm.
Recipe Notes
You can sift confectioners' sugar over the top or drizzle a glaze over each muffin.
Nutrition
- Sugar: 18g
- :
- Calcium: 86mg
- Calories: 225kcal
- Carbohydrates: 29g
- Cholesterol: 5mg
- Fat: 11g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 5g
- Polyunsaturated Fat: 1g
- Potassium: 119mg
- Protein: 3g
- Saturated Fat: 4g
- Sodium: 274mg
- Trans Fat: 1g
- Vitamin A: 33IU
- Vitamin C: 4mg
Want to share your experience baking these delightful Raspberry-White Chocolate Muffins or have any tips to perfect the recipe? Join the discussion in the Baking and Desserts forum section!
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