Raspberry White Chocolate Chip Muffins

What is better than the smell of fresh baked homemade muffins in the morning. With fresh raspberries and white chocolate chips in every bite, it will guarantee a great start to your day alongside your cup of tea.

In a large bowl you are going to combine flour, baking powder, baking soda, salt, and cinnamon, then set aside.

Using a stand mixer with the paddle attachment fitted (or large bowl using a hand held mixer) blend the butter until smooth and creamy. Add the light brown sugar and beat until creamy. Don't forget to continually scrape down the sides and the bottom of the bowl. Add the eggs, sour cream, and vanilla extract. Beat until combined. Pour the dry ingredients into the wet ingredients and mix together on low speed. Mix in the milk and continue beating on low speed until combined.

Gently fold in the raspberries and white chocolate chips.

Spoon batter into a lined 12-count muffin tray filling to the top of each one. I like to sprinkle some coarse sugar on the top of them to make it look more like bakery style muffins. Bake for 5 minutes at 425°F. Then with the muffins still in the oven, turn the temp down to 350°F and continue baking for 15-18 minutes. Check if the muffins are done by placing a toothpick into the center of the muffin. If it comes out clean then they are ready. Once they are out of the oven, let them cool in the tray for another 5 minutes or so. Then place the muffins on the cooling tray.

Raspberry White Chocolate Chip Muffin Recipe:

Ingredients:

1 3/4 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 cup unsalted butter, room temp

3/4 cup packed light brown sugar

2 large eggs, room temp

1/2 cup sour cream, room temp

1 1/2 tsp pure vanilla extract

1/4 cup milk, room temp

1 cup raspberries

3/4 cup white chocolate chips

Coarse sugar (optional for topping prior to baking)

Instructions:

1. Pre heat the oven to 425°F. Place cupcake liners in a 12-count muffin pan or spray with non stick spray.

2. In a large bowl whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.

3. In the bowl of your electric mixer fitted with a paddle attachment, or using a handheld blender on high speed beat the butter until smooth and creamy. Add the brown sugar and beat on high for a few minutes. Scrape down sides and bottom of the bowl as needed. Add eggs, sour cream, and vanilla extract. Beat for a minute on medium then on high speed until combined.

4. Pour the dry ingredients into the wet ingredients. Beat on low speed until combined. Add the milk and continue to beat on low until combined. Gently fold in the raspberries and white chocolate chips.

5. Spoon the batter evenly into each liner filling to the top. Sprinkle some coarse sugar on the tops of the muffins before placing in the oven. Bake the muffins for 5 minutes at 425°F then reduce the time to 350°F keeping the muffins in the oven while doing so. Bake for an additional 15-18 minutes. Check doneness by inserting a toothpick in the center, if it comes back clean then they are ready to be taken out. Allow the muffins to cool for 5 minutes in the muffin pan then transfer to a wire rack for continued cooling.