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white chocolate raspberry muffins
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White Chocolate Raspberry Muffins

Prep Time15 minutes
Cook Time20 minutes
Course: Breakfast
Keyword: raspberry muffins, white chocolate raspberry muffins
Servings: 12
Author: Anaga

Ingredients

  • 2 cups all purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup (4 oz) unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup buttermilk
  • 1 cup chopped frozen raspberries
  • ½ cup white chocolate chips
  • Turbinado sugar for topping

Instructions

  • Preheat your oven to 375℉.
  • In the bowl of a stand mixer, cream together the butter and sugar on medium speed until light and fluffy, about 3 minutes.
  • Add in the eggs and vanilla and beat again until incorporated.
  • In a medium bowl, whisk together the flour, baking soda, and salt.
  • Alternate adding in the flour mixture and the buttermilk, using a spatula to fold in the ingredients between each addition.
  • Gently fold in the chopped frozen raspberries and white chocolate chips. Do not overmix.
  • Top each muffin with a generous sprinkle of turbinado sugar.
  • Bake for 20 minutes and let cool for 10 minutes in the pan before transferring to a rack to cool completely.