Raspberry-White Chocolate Chip Muffins
With these white chocolate and blueberry muffins, you can have the best of both worlds.
Recipe Summary Raspberry-White Chocolate Chip Muffins
These buttermilk muffins with fresh raspberries and white chocolate chips are just sweet enough without going overboard.Ingredients | Blueberry And White Chocolate Muffins2 cups cake flour⅓ cup white sugar1 teaspoon baking powder½ teaspoon baking soda1 pinch salt¾ cup buttermilk1 large egg1 teaspoon vanilla extract¼ cup unsalted butter, melted2 cups fresh raspberries½ cup miniature white chocolate chips3 tablespoons seedless raspberry jam2 tablespoons white sugar2 teaspoons ground cinnamon¼ cup miniature white chocolate chipsDirectionsPreheat the oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin or use paper liners.Sift flour, sugar, baking powder, and baking soda together in a large bowl.Combine buttermilk, egg, and vanilla extract together in a small bowl and whisk together.Add buttermilk mixture and melted butter to flour mixture, whisking until just moistened; batter will be lumpy. Fold in raspberries, miniature white chocolate chips, and raspberry jam. Fill muffin cups with batter.Combine sugar and cinnamon in a small bowl. Sprinkle topping on muffins. Top with white chocolate chips.Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.Cool in the pan for 10 minutes before transferring to a rack to cool completely, about 30 minutes more.All-purpose flour is okay in this recipe. And you can use almond extract in place of vanilla, if you prefer.Raspberries spoil quickly, so eat muffins quickly or store refrigerated to extend their life.Info | Blueberry And White Chocolate Muffinsprep: 15 mins cook: 20 mins additional: 40 mins total: 1 hr 15 mins Servings: 12 Yield: 12 muffins
TAG : Raspberry-White Chocolate Chip MuffinsBread, Quick Bread Recipes, Muffin Recipes, Chocolate Muffin Recipes,
