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.

Nutrition per serving