How do you feel about raspberry and white chocolate?
There's something about fresh-baked muffins in the morning that just makes a day start off well. These raspberry white chocolate muffins are one of the best reasons to get out of bed I know of, but if you're tired, they also make a perfect afternoon snack.
With raspberries abundant now, it's a great time to whip up a batch of these muffins that will make you say mmmmm. From The Idea Room, they use fresh raspberries and creamy, dreamy white chocolate chips. The end result is a perfect mix of sweet and tangy, and ultimately, deliciousness.
Raspberry White Chocolate Muffins
1 cup buttermilk
1 cup White Chocolate Raspberry International Delight Creamer
1 stick of butter, melted
4 1/2 cups flour
1 1/4 cups sugar
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon allspice
2 cups fresh red raspberries
1/2 to 1 cup white chocolate chips
Preheat oven to 425° F. Beat the eggs, buttermilk, and the White Chocolate Raspberry ID Creamer together.
Add the melted butter to the mixture and blend well.
Sift together the flour, sugar, baking soda, salt, and allspice in a separate bowl.
Add half of the dry ingredients to the buttermilk mixture. Stir to blend, add the remaining dry ingredients just stirring to blend again.
Gently fold in the raspberries and the spoon into the muffin cups.
Bake 18-22 minutes or until lightly browned.