Raspberry and White Chocolate Muffins
raspberry muffins with white chocolate chips
are sweet, fluffy yet moist, and bursting with fruity flavor.
– Vegan Butter – All-Purpose Flour – Vanilla Extract – Frozen or Fresh Raspberries – Vegan White Chocolate
Follow our easy instructions for success!
In a large bowl, cream the softened butter and the cane sugar until smooth, fluffy, and slightly lighter in color.
Add the vanilla, applesauce, and dairy free milk. Whisk to combine the wet ingredients. Add the flour, salt, and baking powder on top. Mix until a thick batter forms.
Fold in the fresh or frozen raspberries and white chocolate.
Scoop the muffin batter into the prepared muffin tins. Fill the tins about ¾ of the way. Sprinkle more white chocolate on top.
Bake at 375F for 25-27 minutes.
They should be golden brown when done.
Let cool for 5 minutes in the muffin pan,
then transfer to a wire rack to finish cooling.
Swipe up for the full recipe!
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