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White Chocolate Raspberry Muffins

 White Chocolate Raspberry Muffins
Recipe Courtesy of Chef Stacey, ALDI Test Kitchen
12 ServingsPrep: 5 min. Cook: 20 min.

Ingredients

  • Carlini Cooking Spray
  • 1 Goldhen Large Egg
  • 3 tablespoons Countryside Creamery Unsalted Butter, melted
  • 1 cup Friendly Farms 2% Milk
  • 1/2 teaspoon lemon zest
  • 2 cups Baker's Corner All Purpose Flour
  • 1/4 cup plus 2 tablespoons Baker’s Corner Granulated Sugar, divided
  • 1 tablespoon Baker's Corner Baking Powder
  • 1/2 teaspoon Stonemill Essentials Iodized Salt
  • 1 cup Baker's Corner White Baking Chips
  • 1-1/2 cups raspberries

Directions

  • Preheat oven to 400°. Coat a 12-cup muffin pan with cooking
  • spray.
  • In a medium bowl, whisk egg, butter, milk, and lemon zest until
  • combined. In a separate bowl, combine the flour, 1/4 cup sugar,
  • baking powder and salt.
  • Fold the dry ingredients into the wet ingredients. Stir until well
  • combined. Gently fold the white baking chips and raspberries into

2 of 2

White Chocolate Raspberry Muffins (continued)

Directions (continued)

  • the batter.
  • Divide the batter evenly between the cups and sprinkle with 2
  • tablespoons sugar.
  • Bake 15 minutes, or until a toothpick comes out clean.
  • Yield: 12 muffins.