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Raspberry White Chocolate Muffins served on a plate with some fresh raspberries and white chocolate chips.
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Raspberry White Chocolate Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

These Raspberry White Chocolate Muffins are soft, fluffy and loaded with flavor. Made from scratch with pantry ingredients in just around 30 minutes!

Servings: 12 muffins
Author: Helena
Ingredients
  • 1 ¼ cup almond milk
  • 1 tablespoon apple cider vinegar
  • 2 teaspoon vanilla extract
  • ½ cup sunflower oil
  • ½ cup sugar
  • 2 ¼ cups all purpose flour
  • 3 tablespoon cornstarch
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups fresh raspberries tossed in 1 tablespoon flour
  • ½ cup white chocolate chips, vegan
Instructions

  1. Preheat the oven to 175C (350F) and place 12 paper liners in a muffin tin.

  2. In a mixing bowl, stir together the milk,apple cider vinegar. Let it sit for 10 minutes for the milk to curdle a little. Stir in the sugar and oil.

  3. Sift in the flour, cornstarch, baking powder, baking soda and salt and stir until it just comes together. Do not over mix!

  4. Toss the raspberries in a tablespoon of flour and then gently fold them into the batter. Scoop into the prepared muffin tin.

  5. Bake the muffins for 17 to 20 min, or until a toothpick inserted into the center of a muffin comes out clean. Let your muffins cool down completely before removing them from the muffin tin, vegan muffins can be fragile until cool.