Raspberry White Chocolate Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A rich, decadent muffin...good enough for dessert or beautiful on a brunch buffet. These can also be made with fresh blueberries. Ingredients:
1 stick butter, melted, but cool |
3/4 cup sugar |
1 lemon(will use zest and juice) |
2 eggs |
1 cup milk |
1 1/2t vanilla |
2 cups flour |
2 1/2t baking powder |
1/4t salt |
1-1 1/2 cups fresh raspberries(cut if needed, depending on size) |
1 cup white chocolate chips |
(extra flour or baking mix to coat berries to help keep them from sinking in the batter |
topping |
1/2 stick butter, softened |
1/4 cup white sugar |
1/2 cup oats |
1t nutmeg |
1/4-1/2 cup flour(as needed for crumbly texture) |
combine all ingredients with fingers or fork until crumbly |
*blueberries can be subbed, as can dried of either...or dried cranberries |
Directions:
1. Add juice from the lemon to milk and set aside. (this is making your own buttermilk)
2. Toss berries with just enough flour or baking mix to coat. Set aside
3. Mix butter and sugar until smooth
4. Add zest from 1 lemon and vanilla
5. Add eggs, one at a time, and mix until combined
6. Add flour, baking powder and salt alternating with buttermilk and stir until just combined
7. Carefully fold in berries and chips
8. Fill 12-15 regular muffin cups or 8 jumbo cups about 3/4 full
9. Top each with topping mixture
10. Bake at 375 for 20-25 minutes until toothpick comes out clean
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