Yesterday I posted a recipe for delicious blueberry muffins with a lemon glaze. Today’s recipe is even better, well in my humble opinion anyway.
These are super simple and you can sub in blueberries for the raspberries if you prefer. I used fresh raspberries but frozen will work as well. Since these beauties have Lindt White chocolate in them, I used 2 of their 100 gram bars, no glaze is required.
Crave is the baking book this recipe was taken from. Another one of my books I have been intending to make various recipes from, as there are some great looking ones, so I guess this is a start. Oh, actually I also made the Truffle Chocolate Brownies from Crave as well. I promise to share the Brownie recipe sometime soon.
Preheat oven to 375F and line a 12-cup muffin tin or spray with non-stick spray.
In a medium bowl whisk together 2 cups all-purpose flour, 1 tablespoon baking powder and 1/2 cup of granulated sugar.
Melt 1/4 cup butter and add it to another medium bowl. Add in 1 cup milk and 1 large egg. Whisk together. Stir the wet ingredients into the dry ingredients until mixed. Don’t overmix.
Fold in 2 cups fresh or frozen raspberries and 200 grams chopped white chocolate.
Fill muffin cups about 2/3 full.
Bake about 25 minutes until the muffins are firm on top and they look golden brown. Please note that inserting a toothpick won’t work to well to test their doneness as they are so moist with the fruit.
Let cool and enjoy! Let me know your preference, Raspberry with Lemon Glaze Muffins OR today’s recipe.