Raspberry-White Chocolate Chip Muffins

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

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 250 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 2 tablespoons white sugar
• 2 cups cake flour
• 1 pinch salt
• 1 large egg
• 2 cups fresh raspberries
• 3 tablespoons seedless raspberry jam
• 0.5 teaspoon baking soda
• 0.33333334326744 cup white sugar
• 0.25 cup unsalted butter, melted
• 0.75 cup buttermilk
• 0.5 cup miniature white chocolate chips
• 0.25 cup miniature white chocolate chips

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

Step 2

Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin or use paper liners.

Step 3

Sift flour, sugar, baking powder, and baking soda together in a large bowl.

Step 4

Combine buttermilk, egg, and vanilla extract together in a small bowl and whisk together.

Step 5

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.

Step 6

Combine sugar and cinnamon in a small bowl. Sprinkle topping on muffins. Top with white chocolate chips.

Step 7

Cool in the pan for 10 minutes before transferring to a rack to cool completely, about 30 minutes more.