Raspberry White Chocolate Muffins
Sweet moist muffins with fresh tart raspberries and white chocolate.
Servings: 12
Ingredients
- 1/2 cup Butter (softened)
- 3/4 cup Sugar
- 2 Eggs
- 2 teaspoons Vanilla
- 2 cups Flour
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Sour Cream (full-fat)
- 1 1/2 cups Fresh Raspberries (if you want to use frozen raspberries, defrost and drain before adding to muffin batter)
- 1 cup White Chocolate Chips
- 2 Tablespoons Sparkling Sugar (optional)
- 1/2 cup Sliced Almonds (optional)
Instructions
- Heat oven to 350 degrees. Spray a 12-cup muffin tin with non-stick cooking spray or rub with butter.
- In a large mixing bowl, cream butter and sugar together for 4 minutes, or until light and fluffy. Beat in eggs and vanilla.
- Stir in flour, baking powder, baking soda, and salt. Mix just until combined. Fold in sour cream.
- Carefully fold in raspberries and 3/4 cup of white chocolate chips., reserving 1/4 cup of white chocolate chips for the top of the muffins.
- Distribute the batter among the muffin cups, filling them about 3/4 full. Sprinkle the center of muffins with remaining 1/4 cup of white chocolate chips. Sprinkle with sparkling sugar, if using.
- Bake for 18-22 minutes or until the center of toothpick or cake tester comes out clean. Cool for 5-10 minutes before removing from muffin pan. Serve with butter.