Name: Raspberry-White Chocolate Chip Muffins recipe
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

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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

Nutrition Info

250.1 calories carbohydrate: 39.4 g cholesterol: 28.7 mg fat: 8.7 g fiber: 2 g protein: 4 g saturatedFat: 5.1 g servingSize: - sodium: 140.9 mg sugar: 18.8 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

12 muffins

Recipe Note

These buttermilk muffins with fresh raspberries and white chocolate chips are just sweet enough without going overboard.

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