Raspberry White Chocolate Muffins

• Vegetarian

• Produce

  • 1 1/2 cups Raspberries, fresh

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 3 cups All-purpose flour
  • 4 tsp Baking powder
  • 1/4 cup Brown sugar
  • 1 tsp Cinnamon
  • 1/2 tsp Salt
  • 3/4 cup Sugar
  • 1 Sugar, coarse
  • 1 tsp Vanilla
  • 2/3 cup White chocolate chips

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 1 cup Buttermilk

Found on xoxobella.com

Ingredients

• 3 cups all purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 eggs
• 3/4 cup sugar
• 1/4 cup brown sugar
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla
• 2/3 cup white chocolate chips
• 1 1/2 cups fresh raspberries
• coarse sugar for topping

Directions

• Preheat oven to 425 degrees F. In a large bowl, mix together flour, baking powder, salt and cinnamon. In a medium bowl, mix eggs and sugars until combined. Mix in milk, oil, and vanilla. Fold wet ingredients into dry ingredients and mix Fold in the white chocolate chips, then fold in the raspberries, being careful not to break them up too much. Place batter into muffin liners which have been placed into a muffin tin, filling almost to the top. Sprinkle with coarse sugar and bake for 5 minutes. Now reduce oven temperature to 375 degrees F and continue to bake for 20 to 25 minutes until tops are lightly golden. Baking time will depend on the size of your muffins.