White Chocolate and Raspberry Buttermilk Muffins

White Chocolate Raspberry Buttermilk Muffins

Before today, I had never made a muffin using white chocolate and good LORD are they tremendous! That wonderful flavor permeated these moist and absolutely delicious little muffins! These may be a new favorite for me.

White Chocolate and Raspberry Buttermilk Muffins

  • 2 c all-purpose flour
  • 2 t baking powder
  • ½ t kosher salt
  • ½ c unsalted butter, softened
  • ¾ c sugar
  • 2 eggs
  • 1 t pure vanilla extract
  • 1 T orange juice
  • ¾ c buttermilk
  • 6 oz white chocolate morsels
  • 6 oz raspberries

Preheat oven to 350. Spray a 12 muffin tin with cooking spray or put in muffin papers.

In a medium bowl, combine the flour, baking powder, and salt in medium bowl.

In a large mixing bowl, beat the butter and sugar at medium speed until light and fluffy. Add the eggs, vanilla, and orange juice, beating until smooth. Next, gently add ~1/2 of the flour mixture to the egg mixture. Gently fold in the flour with a rubber spatula. Add ~1/2 the buttermilk and fold in. Repeat, alternating flour and buttermilk. Fold in the raspberries and chocolate morsels. Remember, fold gently, don’t stir.

Spoon batter into prepared cups. Bake 25-30 minutes, until toothpick inserted in center of muffin comes out clean. Cool in pans on wire rack.

~✿♥✿~

White Chocolate Raspberry Buttermilk Muffins

White Chocolate Raspberry Buttermilk Muffins

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