White Chocolate and Raspberry Buttermilk Muffins

white-chocolate-and-raspberry-buttermilk-muffin-watermark

Before today, I had never made a muffin using white chocolate and good LORD are they tremendous! That wonderful flavor permeated these moist and absolutely delicious little muffins! These may be a new favorite for me.

White Chocolate and Raspberry Buttermilk Muffins

  • 2 c all-purpose flour
  • 2 t baking powder
  • ½ t kosher salt
  • ½ c unsalted butter, softened
  • ¾ c sugar
  • 2 eggs
  • 1 t pure vanilla extract
  • 1 T orange juice
  • ¾ c buttermilk
  • 6 oz white chocolate morsels
  • 6 oz raspberries

Preheat oven to 350. Spray a 12 muffin tin with cooking spray or put in muffin papers.

In a medium bowl, combine the flour, baking powder, and salt in medium bowl.

In a large mixing bowl, beat the butter and sugar at medium speed until light and fluffy. Add the eggs, vanilla, and orange juice, beating until smooth. Next, gently add ~1/2 of the flour mixture to the egg mixture. Gently fold in the flour with a rubber spatula. Add ~1/2 the buttermilk and fold in. Repeat, alternating flour and buttermilk. Fold in the raspberries and chocolate morsels. Remember, fold gently, don’t stir.

Spoon batter into prepared cups. Bake 25-30 minutes, until toothpick inserted in center of muffin comes out clean. Cool in pans on wire rack.

white chocolate and raspberry buttermilk muffin 3white chocolate and raspberry buttermilk muffin 2white chocolate and raspberry buttermilk muffin 5white chocolate and raspberry buttermilk muffin 6

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3 thoughts on “White Chocolate and Raspberry Buttermilk Muffins

  1. Pingback: Raspberry-Yoghurt Muffins | Superfoodista

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