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Muffins have long held a special place in the hearts of breakfast lovers and snack enthusiasts alike. Their versatility allows them to be enjoyed in a myriad of flavors and forms, making them an appealing option for any time of day. Whether you prefer a hearty bran muffin to kickstart your morning or a sweet treat to accompany your afternoon tea, muffins cater to every palate. Among the countless varieties, Raspberry White Chocolate Dream Muffins stand out as a delightful indulgence that perfectly balances tartness and sweetness.

Raspberry White Chocolate Muffins

Discover the joy of baking with Raspberry White Chocolate Dream Muffins, a perfect blend of tart raspberries and rich white chocolate. These easy-to-make muffins are fluffy, moist, and bursting with flavor, making them ideal for breakfast, snacks, or dessert. With simple ingredients and straightforward instructions, you'll create a delightful treat that will impress everyone. Enjoy them fresh out of the oven or store for later—these muffins are a must-try for any baking enthusiast!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup granulated sugar

½ teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon salt

1 large egg

½ cup buttermilk (or milk with 1 tsp lemon juice)

⅓ cup vegetable oil

1 teaspoon vanilla extract

1 cup fresh raspberries (or frozen, thawed)

½ cup white chocolate chips

Zest of 1 lemon (optional, for added brightness)

Instructions
 

Preheat Oven: Start by preheating the oven to 375°F (190°C). Line a muffin tin with paper liners or grease with cooking spray.

    Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well combined.

      Combine Wet Ingredients: In another bowl, beat the egg. Then, mix in the buttermilk, vegetable oil, and vanilla extract until smooth.

        Combine Mixtures: Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined, being careful not to overmix. The batter should be slightly lumpy.

          Fold in Add-Ins: Gently fold in the raspberries, white chocolate chips, and lemon zest (if using). Be cautious as raspberries can break apart.

            Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.

              Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

                Cooling: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

                  Serve and Enjoy: Serve warm or at room temperature. Enjoy them fresh or store in an airtight container for up to 3 days.

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffins