Raspberry-White Chocolate Chip Muffins
These buttermilk muffins with fresh raspberries and white chocolate chips are just sweet enough without going overboard.
Preheat the oven to 400 degrees F (200 degrees C).
Grease and flour a 12-cup muffin tin or use paper liners.
Sift flour sugar baking powder and baking soda together in a large bowl.
Combine buttermilk egg and vanilla extract together in a small bowl and whisk together.
Add buttermilk mixture and melted butter to flour mixture whisking until just moistened; batter will be lumpy.
Fold in raspberries miniature white chocolate chips and raspberry jam.
Fill muffin cups with batter.
Combine sugar and cinnamon in a small bowl.
Sprinkle topping on muffins.
Top with white chocolate chips.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean 18 to 20 minutes.
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