raspberry white cocolate muffins. Big, beautiful, White Chocolate and Raspberry Muffins 💕. You'll love these moist muffins with their enviable sky-high muffin tops and tender cake-like centre. Add a boatload of raspberries and plenty of sweet white chocolate, and you have one AMAZING treat.
These raspberry muffins will be a welcome addition to a weekend brunch.
Raspberries and white chocolate create a favorite flavor combination in these extra-special (but surprisingly easy-to-make) muffins.
Try them for breakfast or as a snack.
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Big, beautiful, White Chocolate and Raspberry Muffins 💕. You'll love these moist muffins with their enviable sky-high muffin tops and tender cake-like centre. Add a boatload of raspberries and plenty of sweet white chocolate, and you have one AMAZING treat.
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Alright, don't linger, let's task this raspberry white cocolate muffins menu with 16 elements which are absolutely easy to have, and we have to process them at the very least through 8 measures. You should commit a while on this, so the resulting food could be perfect.
Ingredients requirements - raspberry white cocolate muffins:
- You need of Ingredients.
- Prepare 2 - eggs.
- Need 1 cup for buttermilk.
- Prepare 1 cup white chocolate raspberry international delight coffee creamer.
- Need 1 stick of butter melted.
- Need 4 1/2 cup of flour.
- Require 1 1/4 cup for sugar.
- Provide 1/2 tsp salt.
- Provide 2 tsp - baking soda.
- You need 1/2 tsp - allspice.
- Give 2 cup - fresh red raspberries.
- Provide 1 cup for white chocolates.
- Require of topping.
- Provide 1/2 cup for sugar.
- Prepare 1/2 tsp for cinnamon.
- Require 4 tbsp of melted butter.
MORE+ LESS These muffins are absolutely fantastic! The raspberry and white chocolate combo was heavenly, as predicted, and the hint of lemon juice added a nice Mix together flour, baking powder, salt, sugar and white chocolate in a large bowl. Add the berries to the dry ingredients and stir gently to combine. Add the frozen raspberries and chocolate chips and mix until only just combined - do not over-mix or the raspberries will break up.
raspberry white cocolate muffins step by step:
- Pre-heat oven to 425° F. Beat the eggs, buttermilk, and the White Chocolate Raspberry ID Creamer together.
- Add the melted butter to the mixture and blend well..
- Sift together the flour, sugar, baking soda, salt, and allspice in a separate bowl..
- Add half of the dry ingredients to the buttermilk mixture. Stir to blend, add the remaining dry ingredients just stirring to blend again.
- Gently fold in the raspberries (and chocolate chips) and then spoon into the muffin cups..
- Bake 18-22 minutes or until lightly browned..
- After baked muffins have cooled 5 minutes, and working one at a time, dip top of each muffin in melted butter and then cinnamon sugar..
- Set muffins upright on wire rack to cool completely..
Spoon the mixture into the paper cases. Transfer to a wire rack to cool. The eggs we used for these Raspberry and White Chocolate Muffins were very large eggs, so you may need to add a little more if using medium or mixed-size eggs. Loaded with chocolate chips & fresh raspberries. I've had this muffin recipe in my archive for several years.
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