Raspberry White Chocolate Muffins
These raspberry muffins will be a welcome addition to a weekend brunch.
What is this button?
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
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
How to make
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 white baking chips and raspberries 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
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 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.
And don't forget to tag us @landolakesktchn.
Muffins are perfect any time of day: sweet (or savory), fun and totally portable. You might like the classics (such as our Best-loved Blueberry Muffins) or you might like a fresh new twist on an old favorite (such as our Chocolate Banana Streusel Muffins or Jalapeño Cheddar Muffins). See Recipes