Raspberry White Chocolate Muffins

🧂 Ingredients

• 2 cups all-purpose flour
• ⅔ cup sugar
• 3 teaspoon baking powder
• ½ teaspoon salt
• 1 large egg

  (at room temperature)
• ½ cup coconut oil

  (or neutral-flavored cooking oil)
• 1 cup milk

  (at room temperature)
• ⅔ cup white chocolate chips

  (or chopped white chocolate bar)
• 1¼ cups raspberries

  (fresh, frozen, or freeze-dried)

Instructions

• 1 Preheat oven to 375°F (190°C) and lightly grease a muffin pan with nonstick
  cooking spray, or line it with paper liners that have been lightly greased.
• 2 Add 1¼ cups raspberries to a zip-top bag along with 2 tablespoons of flour.
  Gently shake the bag so that the berries are fully coated with flour. Do the
  same thing in a separate bag with 1 tablespoon of flour and ⅔ cup white
  chocolate chips. Set both bags aside.
• 3 In a large bowl, whisk together the 2 cups all-purpose flour, ⅔ cup sugar, 3
  teaspoon baking powder, and ½ teaspoon salt.
• 4 Make a well in the center of the dry ingredients and then add 1 large egg, ½ cup
  coconut oil, and 1 cup milk into the well. Mix only until just combined then add
  the flour-coated ⅔ cup white chocolate chips, being careful not to over-mix the
  batter.
• 5 Gently fold the flour-coated 1¼ cups raspberries into the batter.
• 6 Fill each muffin cavity about ⅔ of the way full and then bake in the oven at
  375°F (190°C) for 20-25 minutes, or until lightly golden in color. *The muffin
  tops should spring back to the touch.
• 7 Remove the muffins from the oven and let them cool for about 5 minutes before
  removing them from the pan. Serve while warm or allow the muffins to cool
  completely for storage.

Nutrition Info