Name: Raspberry-White Chocolate Chip Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Cake flour - 2 cups; White sugar - ⅓ cup; Baking powder - 1 teaspoon; Baking soda - ½ teaspoon; Salt - 1 pinch; Buttermilk - ¾ cup; Egg - 1 large; Vanilla extract - 1 teaspoon; Unsalted butter, melted - ¼ cup; Fresh raspberries - 2 cups; Miniature white chocolate chips - ½ cup; Seedless raspberry jam - 3 tablespoons; White sugar - 2 tablespoons; Ground cinnamon - 2 teaspoons; Miniature white chocolate chips - ¼ cup

Ingredients for - Raspberry-White Chocolate Chip Muffins

1. Cake flour 2 cups

2. White sugar ⅓ cup

3. Baking powder 1 teaspoon

4. Baking soda ½ teaspoon

5. Salt 1 pinch

6. Buttermilk ¾ cup

7. Egg 1 large

8. Vanilla extract 1 teaspoon

9. Unsalted butter, melted ¼ cup

10. Fresh raspberries 2 cups

11. Miniature white chocolate chips ½ cup

12. Seedless raspberry jam 3 tablespoons

13. White sugar 2 tablespoons

14. Ground cinnamon 2 teaspoons

15. Miniature white chocolate chips ¼ cup

How to cook deliciously - Raspberry-White Chocolate Chip Muffins

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin or use paper liners.

2 . Stage

Sift flour, sugar, baking powder, and baking soda together in a large bowl.

3 . Stage

Combine buttermilk, egg, and vanilla extract together in a small bowl and whisk together.

4 . Stage

Add buttermilk mixture and melted butter to flour mixture, whisking until just moistened; batter will be lumpy. Fold in raspberries, miniature white chocolate chips, and raspberry jam. Fill muffin cups with batter.

5 . Stage

Combine sugar and cinnamon in a small bowl. Sprinkle topping on muffins. Top with white chocolate chips.

6 . Stage

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

7 . Stage

Cool in the pan for 10 minutes before transferring to a rack to cool completely, about 30 minutes more.