Breads/White Chocolate Raspberry Muffins

By latin1

Ingredients

• 1/4 cup butter
• 1/2 cup plus 1 tbsp sugar
• 1 egg
• 1 cupmilk
• 1 tsp vanilla extract
• 1 tbsp baking powder
• 2 cups plus 1 tbsp flour
• 2-4 ounce bars Ghirardelli white chocolate baking bars, finely chopped
• 1/2 cup fresh raspberries

Details

Servings 12

Preparation

Step 1

Preheat oven to 400 degrees. Grease 12 medium muffin cups. In a medium sized bowl, cream the butter and sugar until smooth. Add the egg, milk and vanilla extract and stir until combined. In a large bowl. place the baking powder, 2 cups of the flour, and the white chocolate, and whisk to combine. Gradually add to the creamed mixture, mixing just until combined. Add the raspberries, and stir just until they are incorporated (batter will be slightly lumpy). Fill the prepared muffin cups threequarters full. In a small bowl, add the remaining 1 tbsp flour and sugar, and mix well to thoroughly combine. Dust the muffins with sugar mixture. Bake 20-25 minutes or until the center of a muffin springs back when pressed lightly. Cool the muffins in the pan on a rack 5 minutes, then carefully remove them and serve warm, or transfer muffins to wire rack to cool completely. Store in airtight container at room temperature; to refresh, heat 5 minutes in 425 degree oven.