Raspberry white chocolate muffins

For my high school senior trip we went to Disney World. I remember lots of things about this trip, but the one thing that really sticks out to me is our quick stop to the Ghirardelli factory. We walked in and they handed me a sample of their amazing chocolate and I fell in love. Since I’ve been home I’ve been kind of a chocolate snob. If I have a choice I usually go straight to the Ghirardelli chocolate. This muffin recipe was on the inside of the wrapper around a white chocolate bar. I am normally in a hurry and just trow all the wrappers out, but this particular time I happened to glance at the recipe on the back and decided these were worth a try. They came out so good! They work well with any size you make them- mini, regular or extra large.

Raspberry white chocolate muffins
adapted from the Ghirardelli wrapper
makes 12 regular sized muffins

1/4 cup butter, at room temperature
1/2 cup and 1 tbsp sugar
1 egg
1 cup milk
1 tsp vanilla extract
1 tbsp baking powder
2 cups and 1 tbsp flour
1 bar of white chocolate, chopped or 1 bag of white chocolate chips
1/2 cup raspberries

Preheat your oven to 400 degrees

Grease or line your muffin cups
In your mixer cream the butter and 1/2 cup of sugar together until they are smooth.
Add the egg, milk, vanilla and continue to mix together.
In a different bowl whisk the baking powder, 2 cups flour and the white chocolate together.
Slowly pour the flour mixture into the egg mixture mixing slowly so you don’t shoot flower all over the room. Mix until just combined.
Fold in the raspberries until they are just combined. It’s ok if the batter is lumpy.
Spoon into the muffin cups until each are 3/4 full.
In a small bowl add the remaining 1 tbsp of sugar and flour and whisk together. Dust the sugar and flour over each muffin.
Bake for 20-25 minutes or until a toothpick comes out clean.
Cool and serve or store in an airtight container.

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