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.