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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 formula with 16 substances which are surely easy to acquire, and we have to process them at the very least through 8 methods. You should invest a while on this, so the resulting food could be perfect.
Ingredients - raspberry white cocolate muffins:
- Provide - Ingredients
- Provide 2 for eggs
- Need 1 cup buttermilk
- Require 1 cup white chocolate raspberry international delight coffee creamer
- You need 1 stick for butter melted
- You need 4 1/2 cup for flour
- Get 1 1/4 cup for sugar
- Prepare 1/2 tsp for salt
- Take 2 tsp baking soda
- Require 1/2 tsp for allspice
- Give 2 cup fresh red raspberries
- Require 1 cup for white chocolates
- Make ready topping
- You need 1/2 cup of sugar
- You need 1/2 tsp for cinnamon
- Need 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 process:
- 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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