Raspberry-White Chocolate Chip Muffins
Description
These buttermilk muffins with fresh raspberries and white chocolate chips are just sweet enough without going overboard.
Ingredients
•
2 cups cake flour
•
1/3 cup white sugar
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1 pinch salt
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3/4 cup buttermilk
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1 large egg
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1 teaspoon vanilla extract
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1/4 cup unsalted butter, melted
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2 cups fresh raspberries
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1/2 cup miniature white chocolate chips
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3 tablespoons seedless raspberry jam
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2 tablespoons white sugar
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2 teaspoons ground cinnamon
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1/4 cup miniature white chocolate chips
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin or use paper liners.
2
Sift flour, sugar, baking powder, and baking soda together in a large bowl.
3
Combine buttermilk, egg, and vanilla extract together in a small bowl and whisk together.
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
Combine sugar and cinnamon in a small bowl. Sprinkle topping on muffins. Top with white chocolate chips.
6
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
7
Cool in the pan for 10 minutes before transferring to a rack to cool completely, about 30 minutes more.