Raspberry White Chocolate Muffins
Grab the Recipe
Chunks of white chocolate along with sweet raspberries are the best way to start the day!
Why you'll ❤️ Raspberry White Chocolate Muffins
Raspberries keep the muffins moist.
Topped with crunchy almonds and coarse sugar, each bite is enjoyed!
Give up your blueberry or chocolate chip muffins and try these!
– Butter – Eggs – Buttermilk – Vanilla – Honey – Flour & almond flour – Sugar – Baking powder – Salt – Raspberries – White chocolate chips – Almonds
– Butter – Honey – Salt
Spray 12 muffin cups with nonstick spray.
In a separate bowl whisk the dry ingredients. Add the flour mixture to the wet ingredients and stir until just combined.
Using the back of a spoon, mash 1 cup of fresh raspberries in a small bowl. Fold the berries and white chocolate chips into the muffin batter.
Divide the batter evenly among the muffin tins. Press fresh whole raspberries into the tops of the batter. Then sprinkle the top of each muffin with the sliced almonds and demerara sugar if desired.
Bake for 5 minutes at 425°. Without opening the oven, turn the temperature down to 350° and bake an additional 20 minutes. Once the tops are golden brown, the muffins are done.
Muffins always taste best warm, right out of the oven, or store them in an airtight container on the counter for a day.
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