Best Chunky White Chocolate Raspberry Muffins Recipes

ELEGANT WHITE CHOCOLATE RASPBERRY MUFFINS

Steps:

• Grease 12 muffin tin cups.
• Heat oven to 400°.
• In a large bowl mix the milk, butter and egg.
• Stir in all remaining muffin ingredients except raspberries & vanilla chips.
• Stir only until flour is moistened,then gently stir in the berries & vanilla chips.
• Spoon the batter into the greased muffin tins.
• Bake for 24-28 minutes or until golden brown.
• Let muffins cool a little, then remove from pan.
• Dip top of each muffin top in melted butter, then in sugar.

CHUNKY WHITE CHOCOLATE-RASPBERRY MUFFINS

Steps:

• Preheat oven to 400*F.
• Grease 12 standard-size muffin cups, or line with paper wrappers.
• In a medium bowl, using an electric mixer on medium speed, cream together the butter and sugar until smooth.
• Add the egg, milk, and vanilla; blend well.
• In a large bowl, combine the baking powder, 2 cups of the flour, and the white chocolate; whisk to combine.
• Gradually add to the butter mixture; stirring just until combined.
• Gently fold in the raspberries--the batter will be slightly lumpy.
• Fill the muffin cups 3/4 full of batter.
• In a small bowl, combine the 1 Tbsp. of flour and sugar; mix thoroughly.
• Dust muffin tops with the sugar mixture.
• Bake for 20-25 minutes, or until the center of a muffin springs back when lightly pressed.
• Cool for 5 minutes in the tins; carefully transfer muffins to wire racks and cool further.
• Serve warm or cool; store in an airtight container at room temperature.