35 Minutes
12
easyThese Raspberry White Chocolate muffins are a heavenly combination of fluffy muffin batter with juicy Wish Farms raspberries and decadent white chocolate. Baked to golden perfection, they offer a delightful contrast of sweet and tangy flavors in every bite. Perfect for breakfast or a sweet afternoon treat!
Ingredients
- 2 1/2 Cups and 1 Tablespoon of flour
- 1 Tablespoon baking powder
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon salt
- 8 Tablespoons of melted butter
- 1 Cup granulated sugar
- 2 Eggs
- 1 1/2 Cups sour cream
- 3 Tablespoons of milk
- 1 Teaspoon vanilla extract
- 1 Cups Wish Farms raspberries rinsed and patted dry
- 1 Cup white chocolate chips
Directions
- Preheat oven to 425 degrees. Line a standard 12- count muffin tin with liners.
- In a bowl, whisk together 2 1/2 cups flour, baking soda, baking powder, and salt.
- In a separate bowl, combine melted butter, sugar, eggs, sour cream, milk, and vanilla.
- Add dry mixture to butter mixture and mix just until combined. Do not overmix.
- Fold raspberries into batter. Add white chocolate chips and fold again.
- Fill liners with batter until almost full.
- Bake muffins for 5 minutes at preheated temperature, then turn heat down to 350 degrees and continue baking for 15-18 minutes, or until tops are golden brown.
- Remove tin from oven, and let muffins cool for about 5 minutes before removing from tin.
