Description
These buttermilk muffins with fresh raspberries and white chocolate chips are just sweet enough without going overboard.
Ingredients
- 2 cups cake flour
- ⅓ cup white sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- ¾ cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter, melted
- 2 cups fresh raspberries
- ½ cup miniature white chocolate chips
- 3 tablespoons seedless raspberry jam
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
- ¼ cup miniature white chocolate chips
Instructions
- 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.
- Cool in the pan for 10 minutes before transferring to a rack to cool completely
- about 30 minutes more.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 1 hr 15 mins
Servings: 12