Chunky White Chocolate-Raspberry Muffins |
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Prep Time: 22 Minutes Cook Time: 20 Minutes |
Ready In: 42 Minutes Servings: 12 |
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My mother's personal favorite-chunks of smooth white chocolate and tart raspberries floating in a tender vanilla batter with a sugared topping. What's not to love?! Ingredients:
1/4 cup butter, softened |
1/2 cup sugar |
1 tablespoon sugar |
1 large egg |
1 cup milk |
1 teaspoon vanilla extract |
1 tablespoon baking powder |
2 cups flour |
1 tablespoon flour |
8 ounces white chocolate, chopped |
1/2 cup fresh raspberry |
Directions:
1. Preheat oven to 400*F.
2. Grease 12 standard-size muffin cups, or line with paper wrappers.
3. In a medium bowl, using an electric mixer on medium speed, cream together the butter and sugar until smooth.
4. Add the egg, milk, and vanilla; blend well.
5. In a large bowl, combine the baking powder, 2 cups of the flour, and the white chocolate; whisk to combine.
6. Gradually add to the butter mixture; stirring just until combined.
7. Gently fold in the raspberries-the batter will be slightly lumpy.
8. Fill the muffin cups 3/4 full of batter.
9. In a small bowl, combine the 1 Tbsp. of flour and sugar; mix thoroughly.
10. Dust muffin tops with the sugar mixture.
11. Bake for 20-25 minutes, or until the center of a muffin springs back when lightly pressed.
12. Cool for 5 minutes in the tins; carefully transfer muffins to wire racks and cool further.
13. Serve warm or cool; store in an airtight container at room temperature.
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