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
1/2 cup white baking chips
1 cup fresh or frozen (do not thaw) raspberries
*Substitute 3 ounces coarsely chopped white chocolate baking bar.
Heat oven to 375°F. Place foil or paper baking cups into 12 muffin pan cups; set aside.
Combine milk, melted butter and egg in bowl. Stir in all remaining ingredients except raspberries and white baking chips just until flour is moistened. Stir in white baking chips, then gently fold in raspberries being careful not to mash.
Spoon into prepared muffin pan cups. Bake 24-28 minutes or until golden brown. Cool slightly; remove from pan.
To prepare muffins in advance: Make batter and scoop into prepared muffin pan cups. Place into freezer and freeze until solid. Remove frozen muffins; store in resealable plastic food bag until ready to bake. When ready to serve, place into prepared muffin cups and bake as directed.
Tip: Freezing Batter
Read the Story Behind the Recipe
Spread batter into greased 9-inch square baking pan. Drizzle with 2 tablespoons melted butter; sprinkle with 2 tablespoons sugar. Bake in 375°F oven 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.