Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, raspberry white cocolate muffins. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Big, beautiful, White Chocolate and Raspberry Muffins 💕. You'll love these moist muffins with their enviable sky-high muffin tops and tender cake-like centre. Add a boatload of raspberries and plenty of sweet white chocolate, and you have one AMAZING treat.

raspberry white cocolate muffins is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. raspberry white cocolate muffins is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook raspberry white cocolate muffins using 16 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make raspberry white cocolate muffins:

1. Take Ingredients
2. Get 2 eggs
3. Prepare 1 cup buttermilk
4. Take 1 cup white chocolate raspberry international delight coffee creamer
5. Prepare 1 stick butter melted
6. Get 4 1/2 cup flour
7. Take 1 1/4 cup sugar
8. Take 1/2 tsp salt
9. Make ready 2 tsp baking soda
10. Get 1/2 tsp allspice
11. Take 2 cup fresh red raspberries
12. Make ready 1 cup white chocolates
13. Prepare topping
14. Make ready 1/2 cup sugar
15. Prepare 1/2 tsp cinnamon
16. Take 4 tbsp melted butter

MORE+ LESS These muffins are absolutely fantastic! The raspberry and white chocolate combo was heavenly, as predicted, and the hint of lemon juice added a nice Mix together flour, baking powder, salt, sugar and white chocolate in a large bowl. Add the berries to the dry ingredients and stir gently to combine. Carefully fold in the raspberries and chocolate and spoon into the lined moulds.

Steps to make raspberry white cocolate muffins:

1. Pre-heat oven to 425° F. Beat the eggs, buttermilk, and the White Chocolate Raspberry ID Creamer together
2. Add the melted butter to the mixture and blend well.
3. Sift together the flour, sugar, baking soda, salt, and allspice in a separate bowl.
4. Add half of the dry ingredients to the buttermilk mixture. Stir to blend, add the remaining dry ingredients just stirring to blend again
5. Gently fold in the raspberries (and chocolate chips) and then spoon into the muffin cups.
6. Bake 18-22 minutes or until lightly browned.
7. After baked muffins have cooled 5 minutes, and working one at a time, dip top of each muffin in melted butter and then cinnamon sugar.
8. Set muffins upright on wire rack to cool completely.

Hi can I use dark chocolate instead of white. I wat to make raspberry and dark chocolate version of this. Do I need to add cocoa if I want to do that? Loaded with chocolate chips & fresh raspberries. I've had this muffin recipe in my archive for several years.

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