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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.
Alright, don’t linger, let’s practice this raspberry white cocolate muffins menu with 16 components which are undoubtedly easy to acquire, and we have to process them at the very least through 8 tips. You should invest a while on this, so the resulting food could be perfect.
Composition raspberry white cocolate muffins:
- Prepare of Ingredients
- Take 2 for eggs
- Get 1 cup of buttermilk
- Get 1 cup of white chocolate raspberry international delight coffee creamer
- Require 1 stick for butter melted
- Give 4 1/2 cup for flour
- You need 1 1/4 cup of sugar
- Prepare 1/2 tsp of salt
- Give 2 tsp for baking soda
- Need 1/2 tsp - allspice
- Require 2 cup of fresh red raspberries
- Provide 1 cup for white chocolates
- Prepare of topping
- Prepare 1/2 cup sugar
- Make ready 1/2 tsp for cinnamon
- Provide 4 tbsp for 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 steps:
- 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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