Raspberry and White Chocolate Muffins

These raspberry muffins with white chocolate chips are sweet, fluffy yet moist, and bursting with fruity flavor.

MAIN INGREDIENTS

– Vegan Butter – All-Purpose Flour – Vanilla Extract – Frozen or Fresh Raspberries – Vegan White Chocolate

Step-By-Step Instructions!

Follow our easy instructions for success!

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In a large bowl, cream the softened butter and the cane sugar until smooth, fluffy, and slightly lighter in color.

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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.

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Fold in the fresh or frozen raspberries and white chocolate.

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Scoop the muffin batter into the prepared muffin tins. Fill the tins about ¾ of the way. Sprinkle more white chocolate on top.

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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.

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