Be the first to Raspberries and white chocolate chips make the perfect complement in muffins. Feel free to reduce the chocolate chips and add chopped nuts such as macadamia nuts or pecans.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon allspice
- 1/2 cup (1 stick or 8 Tablespoons) butter, at room temperature
- 3/4 cup granulated white sugar
- 1 teaspoon pure vanilla extract
- 1 Tablespoon finely grated orange zest
- 1/2 cup milk
- 2 cups fresh raspberries (may substitute unsweetened frozen raspberries - do not thaw first)
- 1 heaping cup white chocolate chips
Preparation:
Preheat oven to 375 F. Line muffin tins with papers.
In a small bowl, whisk together flour, baking powder, and allspice. Set aside.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in vanilla and orange zest.
Add flour mixture to butter mixture, half at a time, alternating with the milk. Mix only until combined. Fold in raspberries and white chocolate chips.
Spoon batter into prepared muffin pans. Bake for 25 to 30 minutes. Let cool to room temperature.
Yield: about 24 muffins
In a small bowl, whisk together flour, baking powder, and allspice. Set aside.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in vanilla and orange zest.
Add flour mixture to butter mixture, half at a time, alternating with the milk. Mix only until combined. Fold in raspberries and white chocolate chips.
Spoon batter into prepared muffin pans. Bake for 25 to 30 minutes. Let cool to room temperature.
Yield: about 24 muffins
