Raspberry White Chocolate Muffins
These Raspberry White Chocolate Muffins are moist vanilla muffins filled with delicious white chocolate bits and juicy raspberries. They are delicious breakfast muffins or a sweet treat in the afternoon.
Ingredients
- 1 1/4 cup Almond Milk (or any plant-based milk)
- 1 teaspoon Apple Cider Vinegar
- 1/4 cup Canola Oil (or any vegetable oil )
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 1/2 cup Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 cup Raspberries (fresh or frozen)
- 1/2 cup White Chocolate Chunks (we used dairy-free sweet williams tabs )
- 1/2 cup Icing Sugar
- 1-2 tablespoons Almond Milk
- 1 tablespoon Freeze Dried Raspberries (optional )
Directions
- 1
Preheat the oven to 350°F (180°C). Line a 12-hole muffin tray with a paper liner. Set aside.
- 2
Chop the white chocolate on a chopping board, using a sharp knife. Don't chop them too large, so you have a lot of bits and pieces all over the muffin. Set aside.
- 3
In a large mixing bowl, whisk milk, apple cider vinegar, oil, and vanilla extract. Set aside.
- 4
In another large mixing bowl, combine flour, sugar, salt, and baking powder.
- 5
Fold the dry ingredients into the wet ingredients and whisk to combine until a smooth, slightly thick muffin batter. Don't over-mix the batter, or the muffin will be dense and gummy.
- 6
Fold in the chopped white chocolate chunks and fresh or frozen raspberries. Stir until just combined.
- 7
Divide the batter evenly into the 12 muffin paper cups.
- 8
Bake on the center rack of your oven for 25-35 minutes or until they are golden brown and a skewer inserted in the center of the muffins comes out clean.
- 9
Cool down on a rack completely before adding any glazing.
- 10
To glaze, stir icing sugar and almond milk. If too thin, add more icing sugar one tablespoon at a time, and if too thick, add more lemon juice.
- 11
Store in an airtight container in the fridge for up to 4 days.