Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup white chocolate chips
- 1/2 cup fresh raspberries, chopped
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Mixing bowl
- Pastry cutter or fork
- Wooden spoon or spatula
- Muffin tin
- Cupcake liners
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C) and line a muffin tin with cupcake liners.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Stir in the white chocolate chips and chopped raspberries.
5. In a separate bowl, whisk together the milk, egg, and vanilla extract.
6. Pour the wet ingredients into the dry ingredients and stir until just combined.
7. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes before removing them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Per serving:
Calories: 228
Fat: 11g
Saturated Fat: 6g
Cholesterol: 38mg
Sodium: 181mg
Carbohydrates: 29g
Fiber: 1g
Sugar: 12g
Protein: 4g
Substitutions for ingredients:
- Instead of white chocolate chips, you can use milk chocolate chips or dark chocolate chips.
- Instead of fresh raspberries, you can use frozen raspberries that have been thawed and drained.
Variations:
- Add 1/2 teaspoon of almond extract to the batter for a different flavor.
- Substitute blueberries or strawberries for the raspberries.
- Add 1/4 cup of chopped nuts, such as pecans or almonds, to the batter for added crunch.
Tips and tricks:
- Use cold butter for the best texture in the muffins.
- Do not overmix the batter, as this can result in tough muffins.
- If using frozen raspberries, be sure to drain them well before adding them to the batter.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store leftover muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat muffins, place them in a 350°F (175°C) oven for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the muffins on a platter or cake stand for a beautiful presentation.
Garnishes:
Garnish the muffins with a dusting of powdered sugar or a drizzle of melted white chocolate.
Pairings:
These muffins pair well with a cup of coffee or tea.
Suggested side dishes:
Serve these muffins with fresh fruit or a side of yogurt for a balanced breakfast or snack.
Troubleshooting advice:
- If the muffins are too dry, try adding a tablespoon or two of extra milk to the batter.
- If the muffins are too wet, try reducing the amount of milk in the batter.
Food safety advice:
Be sure to wash your hands and any utensils or equipment used in the preparation of this recipe to prevent the spread of bacteria.
Food history:
Muffins have been a popular breakfast food in the United States since the early 19th century.
Flavor profiles:
These muffins have a sweet, buttery flavor with bursts of tart raspberry and creamy white chocolate.
Serving suggestions:
Serve these muffins warm or at room temperature for breakfast, brunch, or as a snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A