Raspberry White Chocolate Muffins

Follow our step-by-step guide on how to make Raspberry White Chocolate Muffins.

1. Step 1

   Preheat your oven to 400°F (200°C). Grease and flour a 12-cup muffin tin or line it with paper liners.

2. Step 2

   In a large bowl, sift together the cake flour, white sugar, baking powder, baking soda, and a pinch of salt.

3. Step 3

   In a separate small bowl, whisk together the buttermilk, egg, and vanilla extract until well combined.

4. Step 4

   Pour the buttermilk mixture and melted butter into the dry ingredients, stirring gently until just combined. The batter will be lumpy, which is okay.

5. Step 5

   Gently fold in the fresh raspberries, miniature white chocolate chips, and raspberry jam until evenly distributed.

6. Step 6

   Spoon the batter into the prepared muffin cups, filling each about 2/3 full.

7. Step 7

   In a small bowl, mix together some sugar and cinnamon, then sprinkle this mixture over the muffins. Add a few extra white chocolate chips on top for decoration.

8. Step 8

   Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

9. Step 9

   Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely, about 30 minutes more.