Sunday, July 19, 2015

Cottage Cooking - Glazed White Chocolate and Raspberry Muffins

From the kitchen of One Perfect Bite...The seminal version of this recipe was developed in the Land O' Lakes test kitchen, and if the number of riffs it has generated is any indicator, people liked it - a lot. The source was hard to find because there are so many versions of the recipe floating in cyberspace. That number is easily explained by how simple these delicious muffins are to make. No special equipment is needed to prepare them, so this is a perfect recipe to make in a poorly equipped summer kitchen. It is also one that can be made by young cooks. I must warn you, that while these muffins are too sweet to serve for breakfast, they make an addictive dessert or late afternoon snack. They are moist and sweet and truly great to eat. The batter used to make the muffins is very stiff and guaranteed to mash the berries you try to fold into it. If you think the bleeding color will bother you, use frozen, unthawed berries and you'll be fine. I do hope you'll give these muffins a try. Here is how they are made.

White Chocolate Raspberry Muffins...from the kitchen of One Perfect Bite courtesy of Cookies and Cups


1/2 cup butter, melted
1 egg
1 teaspoon vanilla
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup milk
2 cups all-purpose flour
3/4 cup chopped white chocolate or white chips
1 cup fresh or unthawed frozen raspberries
1 cup powdered sugar
3 tablespoons milk


1) Preheat the oven to 400 degrees F.
2) Line a muffin tin with liners. Spray paper liners with nonstick spray. Set aside.
3) In a large bowl combine butter, egg. vanilla and sugar. Stir in baking powder and salt until combined. Next stir in milk and then flour, mixing until combined. Batter will be thick and slightly bumpy.
4) Stir in white chocolate. Then stir in raspberries.
5) Fill liners evenly with batter.
6) Bake muffins for 20-25 minutes or until centers are set. Remove muffins from pan and place on a wire rack to cool.
7) For glaze: Whisk together powdered sugar and milk until smooth. Dip tops of muffins into glaze while they are still warm. Allow glaze to set up before serving. Yield: 12 muffins.

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1 comment :

David said...

Mary, Love muffins and these look terrific! Despite the sweetness, I'd try them with my morning coffee... Take Care, Big Daddy Dave

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