• Prep Time: 15 mins
  • Cooking Time: 25 mins
  • Serves: 16

White Chocolate Chip Raspberry Muffins

  • Recipe Submitted by on

 Ingredients List

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoons salt
  • 1/2 cup sugar
  • 2 1/2 teaspoons baking powder
  • 2 large eggs
  • 1 1/4 cups milk
  • 1 teaspoon vanilla
  • 1/3 cup vegetable or canola oil
  • 1 cup white chocolate chips
  • 1 cup frozen raspberries
  • Glaze
  • 1 cup confectioner's sugar
  • 2 tablespoons milk
  • pink food coloring optional


Preheat oven to 375 degrees F. Grease a muffin pan with shortening or line with paper liners.

Whisk together flour, salt, sugar and baking powder. Set the bowl aside.
In the bowl of your stand mixer, mix together the eggs, milk, vanilla and oil until combined. Add flour mixture until just combined. Don't over mix. Fold in the chocolate chips and frozen raspberries. Fill each muffin tin about 3/4 full.

Bake muffins for 22-25 minutes or until golden. Remove the muffin pan from the oven and place on a cooling rack. Let the muffins cool for 5 minutes before inverting the muffins onto the cooling rack to cool more.

Once muffins are still slightly warm, prepare the glaze. Whisk together sugar and milk until smooth. I drizzled about half of the glaze over the muffins and added 1 drop of pink food coloring to the remaining glaze and mixed it well. Drizzle pink glaze over the muffins as well. Let sit for 5-10 more minutes or until glaze is set. Enjoy!

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