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– 2 cups all-purpose flour – 1 cup granulated sugar – 1 tablespoon baking powder – ½ teaspoon salt – 2 large eggs room temperature, lightly beaten – 1 cup buttermilk – 1 teaspoon pure vanilla extract – 1 stick unsalted butter melted – 1½ cups raspberries fresh or frozen – ⅔ cup white chocolate chips
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Preheat the oven to 400° F. Line a 12-cup muffin tin with liners or grease with cooking spray and set it aside.
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In a medium-sized bowl or large liquid measuring cup, whisk the buttermilk, {lightly beaten} eggs, vanilla extract, and melted butter until combined.
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In a large bowl whisk the flour, sugar, baking powder, and salt together.
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Stir the wet ingredients into the dry ingredients, being careful not to over-mix the batter.
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Carefully fold in the white chocolate chips and raspberries just until they are evenly mixed in.
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Scoop the batter into the prepared muffin tin, filling each cup up to the top.
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Bake the muffins at 400° F for five minutes. Reduce the heat to 350° F (do not open the oven during this time) and bake for an additional 15-20 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
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