Recipe of raspberry white cocolate muffins in 19 Minutes for Young Wife

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, raspberry white cocolate muffins. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Ainsley Harriott presents an easy to follow recipe for raspberry and white chocolate muffins. Great dessert idea from the BBC cookery show Ainsley's Gourmet. Big, beautiful, White Chocolate and Raspberry Muffins 💕.

raspberry white cocolate muffins is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. raspberry white cocolate muffins is something that I’ve loved my entire life.

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

The ingredients needed to make raspberry white cocolate muffins:

1. Make ready Ingredients
2. Get 2 eggs
3. Get 1 cup buttermilk
4. Make ready 1 cup white chocolate raspberry international delight coffee creamer
5. Take 1 stick butter melted
6. Get 4 1/2 cup flour
7. Take 1 1/4 cup sugar
8. Make ready 1/2 tsp salt
9. Make ready 2 tsp baking soda
10. Get 1/2 tsp allspice
11. Prepare 2 cup fresh red raspberries
12. Prepare 1 cup white chocolates
13. Make ready topping
14. Take 1/2 cup sugar
15. Take 1/2 tsp cinnamon
16. Get 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. But I have written out this raspberry white chocolate chip muffin recipe so many times that is deserved a video of its own.

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.

I used to make these I'd take the mixture in frozen, uncooked in muffins cases and they would bake them up fresh in the morning. That way the smell of baking muffins would. Loaded with chocolate chips & fresh raspberries. I've had this muffin recipe in my archive for several years. Coarse Sprinkling Sugar: For crunchy, sparkly muffin tops, I always add a sprinkle of coarse sugar.

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