I like to bake a batch of muffins on Sundays for the week. They are great for breakfast or a quick snack after work before the gym. These are a great muffin from Sally's Baking Addiction. I don't bake with white chocolate very often, so this was a nice change.
Ingredients:
1 3/4 cups plus 1 tablespoon flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup brown sugar
1/2 cup (1 stick) butter
2 eggs
1/2 cup sour cream
1 1/2 teaspoons vanilla
1/4 cup whole milk
1 cup raspberries
3/4 cup white chocolate chips
Preparation:
1. Preheat oven to 425 degrees. Grease 15 muffin cups and set pan aside.
2. Sift 1 3/4 cups flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl.
3. Beat butter and brown sugar together in the bowl of a stand mixer.
4. Add eggs, vanilla, and sour cream and mix well.
5. Gradually add flour mixture to wet ingredients. Beat until all incorporated.
6. Add milk and mix until just incorporated.
7. Mix in white chocolate chips.
8. Toss raspberries with 1 tablespoon flour and fold into batter.
9. Fill muffin tins 3/4 of the way full.
10. Bake muffins at 425 degrees for 5 minutes, then turn the oven down to 350 degrees. Bake for 13-15 more minutes, for a total baking time of 18-20 minutes.
Ingredients:
1 3/4 cups plus 1 tablespoon flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup brown sugar
1/2 cup (1 stick) butter
2 eggs
1/2 cup sour cream
1 1/2 teaspoons vanilla
1/4 cup whole milk
1 cup raspberries
3/4 cup white chocolate chips
Preparation:
1. Preheat oven to 425 degrees. Grease 15 muffin cups and set pan aside.
2. Sift 1 3/4 cups flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl.
3. Beat butter and brown sugar together in the bowl of a stand mixer.
4. Add eggs, vanilla, and sour cream and mix well.
5. Gradually add flour mixture to wet ingredients. Beat until all incorporated.
6. Add milk and mix until just incorporated.
7. Mix in white chocolate chips.
8. Toss raspberries with 1 tablespoon flour and fold into batter.
9. Fill muffin tins 3/4 of the way full.
10. Bake muffins at 425 degrees for 5 minutes, then turn the oven down to 350 degrees. Bake for 13-15 more minutes, for a total baking time of 18-20 minutes.