White Chocolate Raspberry Muffins
Average Rating:
5 / 5, 0 votes

Servings: 12
Prep Time: 20 Minutes
Bake/Cook Time: 15-18 Minutes


1 1/4 cups Authentic Foods Multi-Blend Flour

1/2 cup sugar

1/2 teaspoon salt

2 1/2 teaspoons baking powder

1/2 cup white chocolate chips

3/4 cup milk (can be reduced fat or regular)

3 tablespoons butter, melted

1 large egg

1/3 cup raspberry preserves

1 tablespoon sugar


Preheat oven to 325 degrees Fahrenheit.  Place cupcake liners in 12 regular sized muffin cups.  Set aside.


In a large mixing bowl, combine dry ingredients (Authentic Foods Multi-Blend Flour, sugar, salt, baking powder, and white chocolate chips).  In another bowl, combine liquid ingredients with a whisk (milk, butter and egg). 


Mix the liquid ingredient mixture into the dry ingredient mixture until a batter forms. 


Coat a tablespoon with cooking spray so the batter won’t stick to the spoon.  Then spoon in a tablespoon of the batter into each of the muffin cups.  Coat the back of the spoon with cooking spray to smooth out the batter in the muffin tins.


Place about a teaspoon of the raspberry preserves on top of the batter.  Then place the remaining batter on top of the raspberry preserves.  Use the back of a tablespoon coated in cooking spray to smooth out the tops of the muffins.  If desired, sprinkle the muffins with a little bit of sugar.


Place the muffins in the oven for 15 - 18 minutes or until slightly golden brown.

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