These buttermilk muffins with fresh raspberries and white chocolate chips are just sweet enough without going overboard.
Ingredients
- 2 cups cake flour
- 0.33 cups white sugar
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 1 pinch salt
- 0.75 cups buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 0.25 cups unsalted butter , melted
- 2 cups fresh raspberries
- 0.5 cups miniature white chocolate chips
- 3 tablespoons seedless raspberry jam
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin or use paper liners.
-
2
Sift flour, sugar, baking powder, and baking soda together in a large bowl.
-
3
Combine buttermilk, egg, and vanilla extract together in a small bowl and whisk together.
-
4
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.
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5
Combine sugar and cinnamon in a small bowl. Sprinkle topping on muffins. Top with white chocolate chips.
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6
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
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7
Cool in the pan for 10 minutes before transferring to a rack to cool completely, about 30 minutes more.
Nutrition Facts
Per serving
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