Raspberry-White Chocolate Chip Muffins

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. 1

   Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin or use paper liners.

2. 2

   Sift flour, sugar, baking powder, and baking soda together in a large bowl.

3. 3

   Combine buttermilk, egg, and vanilla extract together in a small bowl and whisk together.

4. 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.

5. 5

   Combine sugar and cinnamon in a small bowl. Sprinkle topping on muffins. Top with white chocolate chips.

6. 6

   Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

7. 7

   Cool in the pan for 10 minutes before transferring to a rack to cool completely, about 30 minutes more.