I saw these muffins @ Java Cupcake, about a month ago, and knew that I had to make them. Betsy Eves made them for her soldier, who is being deployed shortly. Please keep Betsy and her family in your thoughts and prayers. I made them for a coffee, that I was going to and they were a definite hit. Now that fresh raspberries are in season, they aren't so pricey, and are local, all the more reason to make these incredible muffins. I really think that these are some of the best muffins that I have ever eaten. I know that's a strong statement, but it's true.
These large muffins are so moist, bursting with sweet, juicy raspberries, and melted white chocolate chips, are like a party in your mouth. There are a couple of "tricks to making these muffins so large and beautiful, that I never knew before. Thank you Sally's Baking Addiction. The first one being to spray the top of your muffin tin, and fill the muffin cups to the very top. The muffins will spill over the top, but come out easily, if you run a plastic knife around the edge of the muffins, and ease them out gently. The other trick is to pre-heat the oven to 425 degrees and bake the muffins for 5 minutes, and then with the muffins still in the oven, lower the oven temp to 375 degrees, and continue to ask for an additional, 12-14 minutes, or until the tops are golden, and a pick inserted in the center comes out clean. I'll be making these yummy muffins again soon, because I just got 6 oz. of fresh Raspberries for $1 at my grocery store. If you try these, you won't be disappointed, and they might just become your favorite muffins, too. Enjoy.
- 3 cups flour
- 4 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 2 large eggs
- 3/4 cup sugar
- 1/4 cup light brown sugar, gently packed
- 1 cup milk (I used almond milk)
- ½ cup vegetable oil
- 1 tsp vanilla
- 1 cup white chocolate chips
- fresh raspberries (about 1 to 1 1/2 cups)
- Sugar in the Raw (optional )
- Preheat oven to 425 F degrees. GENEROUSLY spray entire muffin/cupcake pan (in the cups and on top) with non-stick spray. You could also use cupcake liners, but I'd suggest still spraying the top of the pan. I used the cupcake liners and sprayed the top of the pan.
- In a large bowl, whisk together the flour, baking powder, salt and cinnamon.
- In a medium bowl, whisk the eggs. Add the sugars and whisk for about 2 minutes or until pale yellow, creamy and smooth.
- Add the milk, oil and vanilla and whisk until combined.
- Slowly pour the wet mixture into the dry while slowly whisking. Whisk until all the flour is off the bottom of the bowl and no more pockets of flour remain.Do not over mix.
- Add the white chocolate chips and fresh raspberries and GENTLY FOLD them into the batter. Be careful not to break up the raspberries!
- Fill each cup in the muffin pan to the top with batter. Sprinkle the tops generously with Sugar in the Raw. I didn’t use the sugar
- Bake for 5 minutes at 425 F degrees. Reduce heat to 375 F degrees and bake an additional 12-14 minutes our until tops are golden brown and a toothpick comes out clean.
- Allow to cool in pan for 10-15 minutes before removing to a wire rack. NOTE: I ran a plastic knife along the edges of the muffins before removing to help ease them out of the pan.
- Eat immediately. I did freeze my muffins and they froze well.
l inked up my recipe to Brandie@The Country Cook's Weekend Potluck #81
Stop by and say Hi to Brandie!
Stop by and say Hi to Brandie!