These buttermilk muffins with fresh raspberries and white chocolate chips are just sweet enough without going overboard.
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.
Per Serving: 250 calories; protein 4g; carbohydrates 39.4g; fat 8.7g; cholesterol 28.7mg; sodium 140.9mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always getting bigger as well as clear bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.