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.
Comments About This Recipe
What do you think of Raspberry White Chocolate Buttermilk Muffins?
Overall Average Rating =(out of 5)
Based on 2 votes.
I substituted chocolate covered raisins for the white chocolate chips and raspberries. It came out great! I plan on using this recipe all the time.
Comment submitted: 4/5/2014 (#17394)
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)
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