Raspberry White Chocolate Buttermilk Muffins
(12 servings) Printable Version
In a medium bowl, mix together the flour, baking powder, baking soda and salt.
In a large, bowl, cream the butter and sugar together with an electric beater until fluffy. Add the egg, lemon zest and vanilla and beat briefly to combine.
Add 1/3 of the dry mixture and 1/3 of the milk to the butter and sugar mixture. Mix gently with a rubber spatula or wooden spoon. Continue adding the flour mixture and milk in intervals until all ingredients are combined. Be careful not to over-mix so the muffins will be light and tender.
Gently fold the raspberries and chocolate chips into the batter.
Fill each muffin cup about 3/4 full. Dust each muffin with a sprinkle of turbinado sugar (which has larger granules than regular white sugar so it will stick to the top).
Bake for 20 minutes. To test for doneness, insert a toothpick in the center of a muffin. If it comes out clean, the muffins are done.
Makes 1 dozen muffins.
Raspberries and white chocolate were meant to be together. Add the distinctive flavors of buttermilk and lemon and you get a muffin that will make your morning.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Recipe number 3132. Submitted 9/11/2012.
Comments About This Recipe
What do you think of Raspberry White Chocolate Buttermilk Muffins?
Overall Average Rating =(out of 5)
Based on 1 vote.
Was great! Frozen raspberries worked fine. Put them in the batter while still frozen. Great taste. Could cut the sugar to 1/2 cup and they would still be sweet enough.
Comment submitted: 10/31/2012 (#14803)
You Might Also Like These Recipes:
When's the last time you had breakfast in a cup made of bacon? Click here.
Home | About | Contact | Breakfast Recipes | The Cereal Project | Site Index | Food Charities | Blog