Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a special dish, raspberry white cocolate muffins. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
raspberry white cocolate muffins is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. raspberry white cocolate muffins is something that I’ve loved my entire life. They’re nice 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 💕. You'll love these moist muffins with their enviable sky-high muffin tops and tender cake-like centre.
To begin with this recipe, we must first prepare a few ingredients. You can cook raspberry white cocolate muffins using 16 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make raspberry white cocolate muffins:
- Prepare Ingredients
- Get 2 eggs
- Get 1 cup buttermilk
- Make ready 1 cup white chocolate raspberry international delight coffee creamer
- Take 1 stick butter melted
- Make ready 4 1/2 cup flour
- Make ready 1 1/4 cup sugar
- Prepare 1/2 tsp salt
- Take 2 tsp baking soda
- Take 1/2 tsp allspice
- Make ready 2 cup fresh red raspberries
- Take 1 cup white chocolates
- Prepare topping
- Get 1/2 cup sugar
- Take 1/2 tsp cinnamon
- Take 4 tbsp melted butter
Coarse Sprinkling Sugar: For crunchy, sparkly muffin tops, I always add a sprinkle of coarse sugar. I like Sugar in the Raw or you can use white sparkling sugar sprinkles, usually found with the. 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.
Instructions to make raspberry white cocolate muffins:
- Pre-heat oven to 425° F. Beat the eggs, buttermilk, and the White Chocolate Raspberry ID Creamer together
- Add the melted butter to the mixture and blend well.
- Sift together the flour, sugar, baking soda, salt, and allspice in a separate bowl.
- Add half of the dry ingredients to the buttermilk mixture. Stir to blend, add the remaining dry ingredients just stirring to blend again
- Gently fold in the raspberries (and chocolate chips) and then spoon into the muffin cups.
- Bake 18-22 minutes or until lightly browned.
- 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.
- Set muffins upright on wire rack to cool completely.
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. Add the frozen raspberries and chocolate chips and mix until only just combined - do not over-mix or the raspberries will break up. Spoon the mixture into the paper cases. Transfer to a wire rack to cool.
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