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Raspberry-White Chocolate Chip Muffins
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
75 minutes
Buttermilk muffins bursting with raspberries and white chocolate chips - perfectly balanced sweetness.
Ingredients:
  • 2 cups cake flour
  • 0.33333334326744 cup white sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 pinch salt
  • 0.75 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 0.25 cup unsalted butter, melted
  • 2 cups fresh raspberries
  • 0.5 cup miniature white chocolate chips
  • 3 tablespoons seedless raspberry jam
  • 2 tablespoons white sugar
  • 2 teaspoons ground cinnamon
  • 0.25 cup miniature white chocolate chips
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and prepare a 12-cup muffin tin by greasing and flouring it or using paper liners.
  • Combine flour, sugar, baking powder, and baking soda in a large bowl, sifting to mix well.
  • Whisk together buttermilk, egg, and vanilla extract in a small bowl until combined.
  • Combine the buttermilk mixture and melted butter with the flour mixture, whisk until just moistened (batter will be lumpy). Gently fold in the raspberries, miniature white chocolate chips, and raspberry jam. Fill muffin cups with the batter.
  • In a small bowl, mix the sugar and cinnamon together. Sprinkle the mixture on top of the muffins, then add a generous amount of white chocolate chips.
  • Bake until a toothpick inserted in the center of a muffin comes out clean, about 18-20 minutes in the preheated oven.
  • Allow the dish to cool in the pan for 10 minutes, then transfer it to a rack and cool completely for an additional 30 minutes.

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