Ghiradelli White chocolate Raspberry muffins

(from kintyre’s recipe box)

Source: Ghiradelli Wrapper

Cook time: 25 minutes
Serves 12 people

Categories: breakfast, not tried

Ingredients

  • 1/4 cup butter
  • 1/2 cup and tablespoon sugar
  • 1 egg
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • 2 cups and 1 tablespoon flour
  • 2 bars Ghiradelli White Chocolate Baking Bars, chopped
  • 1/2 cup fresh raspberries

Directions

  1. Preheat oven to 400 degrees.

  2. Grease 12 medium-sized muffin cups or line with paper baking cups.

  3. In a medium-sized bowl, cream butter and 1/2 cup sugar until smooth.

  4. Add the egg, milk, and vanilla extract and stir until combined.

  5. In a large bowl, whisk together baking powder, 2 cups of the flour and the white chocolate.

  6. Gradually add to creamed mixture, mixing until just combined.

  7. Add raspberries, and stir just until they are incorporated (batter will be slightly lumpy).

  8. Fill the prepared muffin cups three quarters full.

  9. In a small bowl, add remaining 1 tablespoon of the sugar and flour, and mix well to thoroughly combine.

  10. Dust muffins with the sugar mixture.

  11. Bake 20 to 25 minutes, or until the center of a muffin springs back when pressed lightly.

  12. Cool muffins in the pan on a wire rack 5 minutes.

  13. Store in an airtight container at room temperature.

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