These raspberry muffins will be a welcome addition to a weekend brunch.
Story Behind the Recipe
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1 cup milk
1/2 cup Land O Lakes® Butter, melted
1 large Land O Lakes® Egg, slightly beaten
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup fresh or frozen (do not thaw) raspberries
1/2 cup white baking chips
1/4 cup Land O Lakes® Butter, melted
1/4 cup sugar
*Substitute 3 ounces coarsely chopped white chocolate baking bar.
Heat oven to 400°F. Place foil or paper baking cups into 12 muffin pan cups; set aside.
Combine milk, butter and egg in bowl. Stir in all remaining muffin ingredients except raspberries and white baking chips just until flour is moistened. Gently stir in raspberries and white baking chips.
Spoon into prepared muffin pan cups. Bake 24-28 minutes or until golden brown. Cool slightly; remove from pan.
Dip top of each muffin in melted butter, then in sugar.
Read the Story Behind the Recipe
Variation: Raspberry White Chocolate Coffee Cake: Spread batter into greased 9-inch square baking pan. Drizzle with 2 tablespoons melted butter; sprinkle with 2 tablespoons sugar. Bake at 375°F. 40-45 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; cut into squares.
For the perfect summer breakfast, start with sweet muffins studded with your favorite berries. Just add sunshine and coffee.