Luscious raspberries, vanilla yogurt and white chocolate chips create a moist, sweet coffee shop style treat in this delicious muffin recipe.


  • 2 cup
    all-purpose flour
  • 1/3 cup
  • 1 tsp.
    baking powder
  • 1 tsp.
    baking soda
  • 1/4 tsp.
  • 2 Tbsp.
    vegetable oil
  • 1/4 cup
    skim milk
  • 1/4 cup (2 oz.)
    AllWhites® egg whites
  • 6 oz. (1 container)
    low fat vanilla yogurt
  • 1/2 tsp.
  • 1 cup
    frozen raspberries, do not thaw*
  • 3/4 cup
    white chocolate chips
  • 1 Tbsp.


  • Heat oven to 400°F. Line 12 muffin cups with paper cup liners; set aside. In large bowl combine flour, sugar, baking powder, baking soda and salt; mix well. In small bowl combine oil, milk, AllWhites®, yogurt and vanilla; mix well. Add yogurt mixture to flour mixture. Stir just until moistened. Gently stir in raspberries and white chocolate chips.

  • Divide batter equally into muffin cups. Sprinkle with sugar. Bake for 15 to 18 minutes or until toothpick inserted in center of muffin comes out clean.

  • Tip: *Frozen raspberries in syrup are not recommended.

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