Ingredients
12
12 servings
- •2 cups cake flour
- •⅓ cup white sugar
- •1 teaspoon baking powder
- •½ teaspoon baking soda
- •1 pinch salt
- •¾ cup buttermilk
- •1 large egg
- •1 teaspoon vanilla extract
- •¼ cup unsalted butter, melted
- •2 cups fresh raspberries
- •½ cup miniature white chocolate chips
- •3 tablespoons seedless raspberry jam
- •2 tablespoons white sugar
- •2 teaspoons ground cinnamon
- •¼ cup miniature white chocolate chips
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin or use paper liners.
- Sift flour, sugar, baking powder, and baking soda together in a large bowl.
- Combine buttermilk, egg, and vanilla extract together in a small bowl and whisk together.
- Add buttermilk mixture and melted butter to flour mixture, whisking until just moistened; batter will be lumpy. Fold in raspberries, miniature white chocolate chips, and raspberry jam. Fill muffin cups with batter.
- Combine sugar and cinnamon in a small bowl. Sprinkle topping on muffins. Top with white chocolate chips.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
- Cool in the pan for 10 minutes before transferring to a rack to cool completely, about 30 minutes more.
Nutritional Facts
Per 12 servings
- Calories: 250
- Carbohydrate: 39g
- Fat: 9g
- Fiber: 2g
- Protein: 4g
- Sugar: 19g
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