Raspberry White Chocolate Muffins

Name: Raspberry White Chocolate Muffins
Ingredients: 1 Lemon(will Use Zest And Juice); 1 Cup Milk; 1-1 1/2 Cups Fresh Raspberries, Cut If Needed, Depending On Size; Extra Flour Or Baking Mix To Coat Berries To Help Keep Them From Sinking In The Batter; 1 Stick Butter, Melted, But Cool; 3/4 Cup Sugar; 1 1/2t Vanilla; 2 Eggs; 2 Cups Flour; 2 1/2t Baking Powder; 1/4t Salt; 1 Cup White Chocolate Chips; Topping; 1/2 Stick Butter, Softened; 1/2 Cup Oats; 1/4 Cup White Sugar; 1/4-1/2 Cup Flour(as Needed For Crumbly Texture); 1t Nutmeg; Combine All Ingredients With Fingers Or Fork Until Crumbly; *Blueberries Can Be Subbed, As Can Dried Of Either...or Dried Cranberries

20 ingredients

10 steps

Ingredients

1 Lemon(will Use Zest And Juice)
1 Cup Milk
1-1 1/2 Cups Fresh Raspberries, Cut If Needed, Depending On Size
Extra Flour Or Baking Mix To Coat Berries To Help Keep Them From Sinking In The Batter
1 Stick Butter, Melted, But Cool
3/4 Cup Sugar
1 1/2t Vanilla
2 Eggs
2 Cups Flour
2 1/2t Baking Powder
1/4t Salt
1 Cup White Chocolate Chips
Topping
1/2 Stick Butter, Softened
1/2 Cup Oats
1/4 Cup White Sugar
1/4-1/2 Cup Flour(as Needed For Crumbly Texture)
1t Nutmeg
Combine All Ingredients With Fingers Or Fork Until Crumbly
*Blueberries Can Be Subbed, As Can Dried Of Either...or Dried Cranberries

Directions

1

Add juice from the lemon to milk and set aside. (this is making your own buttermilk)
2

Toss berries with just enough flour or baking mix to coat. Set aside.
3

Mix butter and sugar until smooth.
4

Add zest from 1 lemon and vanilla.
5

Add eggs, one at a time, and mix until combined.
6

Add flour, baking powder and salt alternating with buttermilk and stir until just combined.
7

Carefully fold in berries and chips.
8

Fill 12-15 regular muffin cups or 8 jumbo cups about 3/4 full.
9

Top each with topping mixture.
10

Bake at 375 for 20-25 minutes until toothpick comes out clean.