For these raspberry nut muffins with white chocolate chips, we used all white flour, but you can use part whole wheat flour if you choose. We used raspberry tidbits made with raspberry puree. We substituted white sugar for the brown to make a light-colored muffin. This is another terrific muffin.
- 1 1/3 cups plus two tablespoons all-purpose flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup whole wheat flour or all-purpose flour
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 2 teaspoon raspberry flavor
- 3/4 cup walnut pieces
- 3/4 cup raspberry tidbits
- 2/3 cup granulated sugar
- 3/4 cup white chocolate chips
Preheat the oven to 425 degrees. Grease a regular-sized 12-muffin cup pan. This recipe makes 12 large muffins.
- In a large bowl, stir together the flours, salt, baking powder, and baking soda.
- In another bowl, stir together the eggs, vegetable oil, buttermilk, flavor, and brown sugar until smooth. Form a well in the dry ingredients and pour in the liquid mixture.
- Stir just to combine. Fold in the chips and nuts.
- Spoon the batter into the prepared muffin tin.
- Place the muffins in the oven and reduce the heat to 375 degrees.
- Let bake for 13 to 15 minutes or until the tops are lightly browned and a toothpick inserted in the center comes out clean.
- Let the muffins sit for several minutes in the pan and then remove them from the pan to a rack to cool.
Baker’s note: baking times will vary depending on how well your oven holds the heat. The high heat creates a burst of steam in the batter that helps the muffins rise with well-domed tops.