Guide to Prepare raspberry white cocolate muffins in 27 Minutes at Home

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, raspberry white cocolate muffins. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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

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 💕.

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