White Chocolate and Raspberry Muffins
Tender and delicious raspberry muffins with buttermilk and almond.
Ingredients
- 1 1/2 cups flour
- 1 3/4 cups cake flour
- 1 Tbsp baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup butter melted
- 1/3 cup oil
- 1 cup sugar
- 2 eggs
- 1/3 cup sour cream
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 tsp almond extract
- 2/3 cup white chocolate chips
- 1 cup raspberries can use frozen but don’t thaw first
- Optional: freeze dried raspberries and/or cane sugar for topping
Instructions
- Combine both flours, the baking powder, baking soda and salt in a bowl. Mix well and set aside.
- Combine the butter, oil, sugar and eggs in a bowl and whisk well.
- Add in the sour cream, buttermilk, vanilla and almond extracts and whisk well.
- Fold the flour mixture into the butter mixture and mix until just combined.
- Gently fold in the chocolate chips and the raspberries.
- Fill greased or lined muffin tins and sprinkle with sugar and/or freeze dried raspberries, if using.
- Bake at 425 for 5 minutes, then reduce the heat to 350 and continue baking for 10-15 minutes.
Notes
*Recipe makes about 14 standard sized muffins. I usually fill a muffin tin and then make one large extra muffin in a glass ramekin.
Tried this recipe?Let us know how it was!