raspberry white cocolate muffins
raspberry white cocolate muffins

Hey everyone, it’s Carrillo, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, raspberry white cocolate muffins. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

raspberry white cocolate muffins is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. raspberry white cocolate muffins is something that I have loved my entire life.

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 must first prepare a few components. 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. Make ready Ingredients
  2. Take 2 eggs
  3. Take 1 cup buttermilk
  4. Prepare 1 cup white chocolate raspberry international delight coffee creamer
  5. Take 1 stick butter melted
  6. Get 4 1/2 cup flour
  7. Get 1 1/4 cup sugar
  8. Get 1/2 tsp salt
  9. Take 2 tsp baking soda
  10. Take 1/2 tsp allspice
  11. Prepare 2 cup fresh red raspberries
  12. Take 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

Transfer to a wire rack to cool. Raspberries and white chocolate create a favorite flavor combination in these extra-special (but surprisingly easy-to-make) muffins. Try them for breakfast or as a snack. MORE+ LESS Raspberry & White Chocolate Mug Muffin.

Instructions 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 love how well the raspberries go with the white chocolate. I've added a generous helping of both raspberries and white chocolate chunks too. 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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