I make muffins regularly because my dad loves to take them to work, and since I am his favourite daughter, I make him muffins. I made these raspberry white chocolate muffins a few months ago and I am still thinking about how good they were. These raspberry white chocolate muffins are simply amazing!
Fresh berries are hard to find and a bit expensive this time of year, but they can be substituted with whole frozen berries. I would only partially thaw them so they keep their shape while mixing. I always think of the Muffin Man from Shrek when I am making muffins and giggle. I loved that movie as a kid!
These big muffin liners are made by Wilton and they look extra special, but regular muffin liners will work just as good.
No! Not the buttons! Not the gumdrop buttons! – Gingerbread Man, Shrek
I hope you all have a great Wednesday! I have school today and then I am off to work. It is kids eat free night and I am serving…it should be fun!
- 3 cups all purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 eggs
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- 2/3 cup white chocolate chips
- 1 1/2 cups fresh raspberries
- coarse sugar for topping
- Preheat oven to 425 degrees F.
- In a large bowl, mix together flour, baking powder, salt and cinnamon.
- In a medium bowl, mix eggs and sugars until combined. Mix in milk, oil, and vanilla.
- Fold wet ingredients into dry ingredients and mix
- Fold in the white chocolate chips, then fold in the raspberries, being careful not to break them up too much.
- Place batter into muffin liners which have been placed into a muffin tin, filling almost to the top.
- Sprinkle with coarse sugar and bake for 5 minutes.
- Now reduce oven temperature to 375 degrees F and continue to bake for 20 to 25 minutes until tops are lightly golden. Baking time will depend on the size of your muffins.