My Raspberry White Chocolate Muffins will brighten any morning! They also make a great after school snack or wonderful addition to any lunch!
First of all I would like to apologize for not posting in quite some time! Truth be told, between my three jobs, busy household and almost no sun to speak of for days at a time here it has been almost impossible! No excuses, my apologies and I will try not to let it happen again.
Moving on, who doesn’t love a good muffin in the morning with a tall glass of ice cold milk, fresh juice, or even your favorite coffee? It’s just such a nice way to start the day!
I developed this recipe based on what I thought would make a really good Raspberry White Chocolate Muffin. The flavored creamer really adds a wonderful, wonderful touch!
This recipe is a keeper because you change vary it so many different ways, that’s if you want to of course.
These Raspberry White Chocolate Muffins are fabulous for breakfast, brunch or an after school snack. They also travel well if you want to bring a couple to work or school with you.
Today I used regular granulated sugar on the top of the muffins instead of coarser sugar crystals and it worked out quite nicely. A nice change of pace.
My Raspberry White Chocolate Muffins ready to go into the oven.
Fresh raspberries are always wonderful! I used 1 cup of raspberries in my muffins today and there were plenty of raspberries.
However, next time I’m going to use 1 1/2 cups of berries, the whole carton of raspberries. You just can’t go wrong with more berries!
A light sugar coating just makes the muffins so wonderful and inviting! Yummy!
Raspberry White Chocolate Muffins
1 cup Raspberry White Chocolate Creamer
1/2 cup unsalted butter, melted
1 large egg, slightly beaten
1 teaspoon almond extract
2 cups all-purpose flour
1/4 cup sugar, you can use 1/3 cup if you want the muffins a little sweeter
1 tablespoon baking powder
1/2 teaspoon sea salt
1 – 1 1/2 cups fresh or frozen (do not thaw) raspberries
1/2 cup white baking chips
1/4 cup butter (salted or unsalted), melted
1/4 cup sugar
1. Heat oven to 400 degrees F. Place baking cups into 12 muffin pan cups; set aside.
2. Combine creamer, butter, egg and almond extract in bowl. Stir in remaining ingredients except raspberries and white baking chips. Stir by hand just until flour is moistened. Gently stir in raspberries and white baking chips.
3. Spoon into prepared muffin cups. Bake 23-27 minutes or until golden brown. Cool slightly on wire rack, remove from pan.
4. Dip top of each muffin in melted butter, or brush the top of each muffin with butter using a brush. Dip each muffin into the sugar. Enjoy!
Makes 12 muffins.