Recipe: Yummy raspberry white cocolate muffins

raspberry white cocolate muffins. Soft and moist White Chocolate and Raspberry Muffins made from scratch. You'll love these high top, bakery-style muffins filled with juicy raspberries and And these sky-high White Chocolate and Raspberry Muffins are what dreams are made of. They're soft and sweet, with a super tender crumb.

Carefully fold in the raspberries and chocolate and spoon into the lined moulds. Hi can I use dark chocolate instead of white. I wat to make raspberry and dark chocolate version of this. You can have raspberry white cocolate muffins using 16 ingredients and 8 steps. Here is how you cook it.

Ingredients of raspberry white cocolate muffins

1. It's of Ingredients.
2. You need 2 of eggs.
3. You need 1 cup of buttermilk.
4. It's 1 cup of white chocolate raspberry international delight coffee creamer.
5. Prepare 1 stick of butter melted.
6. You need 4 1/2 cup of flour.
7. You need 1 1/4 cup of sugar.
8. You need 1/2 tsp of salt.
9. You need 2 tsp of baking soda.
10. It's 1/2 tsp of allspice.
11. Prepare 2 cup of fresh red raspberries.
12. It's 1 cup of white chocolates.
13. It's of topping.
14. You need 1/2 cup of sugar.
15. It's 1/2 tsp of cinnamon.
16. Prepare 4 tbsp of melted butter.

Raspberries and white chocolate create a favorite flavor combination in these extra-special (but surprisingly easy-to-make) muffins. Try them for breakfast or as a snack. MORE+ LESS Add the frozen raspberries and chocolate chips and mix until only just combined - do not over-mix or the raspberries will break up. Spoon the mixture into the paper cases.

raspberry white cocolate muffins step by step

1. Pre-heat oven to 425° F. Beat the eggs, buttermilk, and the White Chocolate Raspberry ID Creamer together.
2. Add the melted butter to the mixture and blend well..
3. Sift together the flour, sugar, baking soda, salt, and allspice in a separate bowl..
4. Add half of the dry ingredients to the buttermilk mixture. Stir to blend, add the remaining dry ingredients just stirring to blend again.
5. Gently fold in the raspberries (and chocolate chips) and then spoon into the muffin cups..
6. Bake 18-22 minutes or until lightly browned..
7. After baked muffins have cooled 5 minutes, and working one at a time, dip top of each muffin in melted butter and then cinnamon sugar..
8. Set muffins upright on wire rack to cool completely..

Transfer to a wire rack to cool. A moist muffin filled with fresh raspberries and sweet white chocolate chips. Since school has started in Arizona and I have kids leaving at all different times in the morning, I look for EASY breakfast recipes. These buttermilk muffins with fresh raspberries and white chocolate chips are just sweet enough without going overboard. Top tip for making Raspberry and white chocolate muffins.