Chunky White Chocolate-Raspberry Muffins

Recipe by JamesDeansGirl
READY IN: 42mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400*F.
  • Grease 12 standard-size muffin cups, or line with paper wrappers.
  • In a medium bowl, using an electric mixer on medium speed, cream together the butter and sugar until smooth.
  • Add the egg, milk, and vanilla; blend well.
  • In a large bowl, combine the baking powder, 2 cups of the flour, and the white chocolate; whisk to combine.
  • Gradually add to the butter mixture; stirring just until combined.
  • Gently fold in the raspberries--the batter will be slightly lumpy.
  • Fill the muffin cups 3/4 full of batter.
  • In a small bowl, combine the 1 Tbsp. of flour and sugar; mix thoroughly.
  • Dust muffin tops with the sugar mixture.
  • Bake for 20-25 minutes, or until the center of a muffin springs back when lightly pressed.
  • Cool for 5 minutes in the tins; carefully transfer muffins to wire racks and cool further.
  • Serve warm or cool; store in an airtight container at room temperature.
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