White Chocolate Raspberry and White Chocolate Blueberry Muffins
Servings: 10 people
Calories: 286kcal
These white chocolate raspberry & white chocolate blueberry muffins are just the best. You'll love them. Serve them piping hot out of the oven, or at room temperature as your guests arrive. Wonderful!
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Ingredients
- 1/2 cup unsalted butter room temp
- 1 cup sugar, plus another 2 tbsp
- 2 eggs
- 2 cups milk
- 2 tsp vanilla extract
- 2 tbsp baking powder
- 4 cups all-purpose flour, plus another 2 tbsp
- 16 oz 4 bars of white chocolate, chopped
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
- Shortening or baking spray
Instructions
- Pre-heat oven to 400 F.
- Grease, or spray, 12 large muffin cups
- With an electric mixer, cream the butter and 1 cup of the sugar until smooth.
- Add the eggs, milk, and vanilla extract and stir until combined.
- In a separate, large bowl, whisk together baking powder, 4 cups of the flour, and the white chocolate.
- Gradually add to the creamed mixture the flour and chocolate mixture, mixing until just combined.
- Now...separate the the dough into two separate large bowls.
- In bowl #1, mix in the fresh cranberries.
- In bowl #2, mix in the fresh blueberries.
- Fill the prepared muffin cups about three quarters full with the dough.
- In a small bowl, add remaining 1 tablespoon of the sugar and flour , and mix well.
- Dust the muffins with the sugar mixture.
- Bake for 30 minutes, or until the center comes out clean when inserted with tooth pick.
- Cool muffins in the pan on a wire rack for about 5 minutes.
- Gently use a sharp knife to pry the edges against the side of the pan.
- Invert.
- Serve the muffins hot, or at room temperature.
Nutrition
Calories: 286kcal