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Eggless White Chocolate and Raspberry Muffins

These White Chocolate and Raspberry Muffins are bursting with juicy raspberries and melty white chocolate chips - Super moist and completely egg-free!
Prep Time10 minutes
Cook Time20 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: muffins, raspberries, white chocolate
Servings: 8 to 12 muffins (see note)
Calories: 235kcal

Ingredients

  • 250 g flour all-purpose or cake (2 cups) + 1 tablespoon for coating
  • tsp. baking powder
  • ¼ tsp. salt
  • 100 g granulated sugar (½ cup)
  • 100 g light brown sugar (½ cup)
  • 60 mL vegetable oil e.g., canola/sunflower oil (¼ cup)
  • 180 g low-fat plain Greek yogurt or any plain, low-fat yogurt (¾ cup)
  • ½ tsp. vanilla extract
  • 80 mL milk semi-skimmed, whole, or plant-based (⅓ cup)
  • 120 g raspberries fresh or frozen (1 cup) + extra for topping
  • 80 g white chocolate chips or chunks (½ cup) + extra for topping

Instructions

  • Preheat oven to 220°C (428F) and grease or line a muffin tin with muffin liners.
  • Sift and mix flour, baking powder, and salt in a medium-sized bowl and set aside.
  • Wash raspberries, tap with kitchen towel until dry and roughly chop them. Place raspberries in a medium-sized bowl, add 1 tablespoon flour and mix to coat raspberries with flour.
  • Place vegetable oil and sugar in a large mixing bowl of a stand mixer fitted with the paddle attachment (or use a handheld mixer). Mix on medium speed until combined. Add Greek yogurt and vanilla extract and mix for 1-2 minutes until well-combined.
  • Slowly add the dry ingredients in two parts, alternating with milk and mix until just combined. Do not over mix.
  • Gently fold in raspberries and white chocolate using a spatula but do not overmix. Batter will be slightly thick.
  • Divide batter between muffin molds, filling all the way to the top for a large muffin or ¾ full for a smaller muffin (you should have 10-12 muffins). Top each muffin with more raspberries/chocolate chips as desired.
  • Bake for 8 minutes at 220°C (428F). Without opening the oven, decrease the temperature to 175°C (350F) and bake for another 8-12 minutes, until a skewer inserted into the center comes out clean. Baking time depends on muffin size and oven.
  • Allow to cool for 5 minutes in muffin pan, then transfer to a cooling rack to cool completely.

Notes

This recipe yields 8 large bakery-style muffins or 10-12 regular sized muffins.
Baking time depends on the amount of batter used for each muffin and oven types.

Nutrition

Calories: 235kcal | Carbohydrates: 46g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 200mg | Potassium: 93mg | Fiber: 1g | Sugar: 26g | Vitamin A: 25IU | Vitamin C: 3mg | Calcium: 134mg | Iron: 1mg