These muffins are based on The Best Blueberry Muffins from just over a year ago.
This recipe is originally from Smitten Kitchen. I changed the flavours to make this raspberry white chocolate (a delicious combination)
NOTE: Don’t worry about the dough being too thick, it is supposed to be (similar to cookie dough) and feel free to use frozen blueberries.
I used made this without muffin liners this time to try and get a nice over filled muffin top, which to be honest, I don’t recommend! Try the fluted muffin liners from the original recipe.
Ingredients:
1 stick and 2 tbsp (10 tbsp) butter, melted
1 cup sugar
zest of 1 lemon
1 and 1/2 cup sour cream
2 eggs
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 cups all-purpose flour
2 cups raspberries (I used frozen)
1 cup white chocolate chips
12 tsp turbinado sugar (sugar in the raw)
Directions:
Heat oven to 375˚F and line a muffin tin with 12 liners.
Put melted butter, sugar, zest, sour cream and eggs in a bowl and mix well.
Add baking powder, baking soda, salt and flour, mix well.
Fold in raspberries and white chocolate.
Divide batter between muffin cups (let it be a lot) and add 1 tsp turbinado sugar to the top of each muffin.
Bake for 30-35 minutes until the tops are perfect, crunchy and golden brown.
These freeze very well and are a great go to muffin recipe. Serve to a crowd or throw them in your lunch to brighten up your day.
The Science of Baking 