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Ingredients
| salted butter: 1/4 cup (softened) |
| granulated sugar: 1/2 cup |
| granulated sugar: 1 Tbl |
| eggs: 1 (large) |
| 2% milk: 1 cup |
| vanilla extract: 1 tsp |
| baking powder: 1 Tbl |
| all-purpose flour (unsifted): 2 cups |
| all-purpose flour (unsifted): 1 Tbl |
| white chocolate: 8 oz (chopped) |
| raspberries: 1/2 cup |
Chunky White Chocolate-Raspberry Muffins
Credit: Food.com
User rating:
-
Prep Time
22 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Preheat oven to 400*F.
- Grease 12 standard-size muffin cups, or line with paper wrappers.
- In a medium bowl, using an electric mixer on medium speed, cream together the butter and sugar until smooth.
- Add the egg, milk, and vanilla; blend well.
- In a large bowl, combine the baking powder, 2 cups of the flour, and the white chocolate; whisk to combine.
- Gradually add to the butter mixture; stirring just until combined.
- Gently fold in the raspberries--the batter will be slightly lumpy.
- Fill the muffin cups 3/4 full of batter.
- In a small bowl, combine the 1 Tbsp. of flour and sugar; mix thoroughly.
- Dust muffin tops with the sugar mixture.
- Bake for 20-25 minutes, or until the center of a muffin springs back when lightly pressed.
- Cool for 5 minutes in the tins; carefully transfer muffins to wire racks and cool further.
- Serve warm or cool; store in an airtight container at room temperature.