Description
Delight in these easy to make sourdough raspberry white chocolate muffins, perfect for a gourmet treat. Moist with bursts of fresh raspberries and creamy white chocolate chips in every bite.
Ingredients
Scale
- 2 cup (240 grams) all-purpose flour
- 1 tablespoon (10 grams) baking powder
- ½ teaspoon kosher salt
- ½ cup (113 grams
- 1 stick) unsalted butter melted
- ½ cup (100 grams) granulated sugar
- 2 large (100 grams) eggs room temperature
- ¾ cup (180 grams) whole milk room temperature
- ½ cup (100 grams) sourdough starter discard room temperature
- 1 teaspoon vanilla extract
- 1 cup raspberries fresh or frozen (do not thaw)
- ½ cup white chocolate chips
- Extra raspberries and white chocolate chips optional for topping
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, mix melted butter and sugar until combined.
- Add eggs, milk, sourdough starter, and vanilla extract to the butter mixture and stir well.
- Fold the wet ingredients into the dry ingredients gently.
- Carefully fold in raspberries and white chocolate chips.
- Divide batter evenly into muffin tins lined with paper cups.
- Top with extra raspberries and white chocolate chips if desired.
- Bake for 22-25 minutes or until a toothpick inserted comes out clean.
- Allow to cool before serving.
Notes
- Use fresh or frozen raspberries but do not thaw frozen raspberries to prevent batter from turning pink
- Gently fold the fruit to avoid crushing
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 18g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg