These white chocolate chip and fresh raspberry buttermilk muffins have just the right amount of sweetness.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 40 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 2 cups cake flour
- ⅓ cup white sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- ¾ cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter, melted
- 2 cups fresh raspberries
- ½ cup miniature white chocolate chips
- 3 tablespoons seedless raspberry jam
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
- ¼ cup miniature white chocolate chips
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin or use paper liners.
- Sift flour, sugar, baking powder, and baking soda together in a large bowl.
- Combine buttermilk, egg, and vanilla extract together in a small bowl and whisk together.
- 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.
- Combine sugar and cinnamon in a small bowl. Sprinkle topping on muffins. Top with white chocolate chips.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
- Cool in the pan for 10 minutes before transferring to a rack to cool completely, about 30 minutes more.
- All-purpose flour is okay in this recipe. And you can use almond extract in place of vanilla, if you prefer.
- Raspberries spoil quickly, so eat muffins quickly or store refrigerated to extend their life.
Nutrition Facts
| Calories | 250 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 141 mg |
| Sugars | 19 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
The only change I made was I just added a small amount of cinnamon on top.
I WILL TOTALLY MAKING THIS AGAIN!! Loved it, made it twice. Once without any changes except for spraying the liners which helps keep the muffins from falling apartment and sticking to the liner. And again with oil instead of butter and tossed the berries in a tablespoon of flour to help keep the muffins from being too wet which encourages spoiling, but they won’t stay around long enough to.