Before I get down to business, I need to make an announcement. You may have noticed some changes going on around here, specifically the absence of Jecca’s recipes and changes to the About section. She had made some questionable decisions with her posts, and, while I’m really sad to see her go, the integrity of this blog is more important than the number of posts. She’s still my BFFF, and I still love her dearly. She just won’t be posting here anymore. Besides, she’s been going through a lot of upheaval in her life. It’s time she focused on herself and finding joy in her life again.
Ok… now to get to the real post, the recipe! I had family visiting the other week. We went to the beach, the aquarium, lots of places. My 14 year old nephew, Hunter, wanted to make us breakfast one day. He looked through my cookbooks, and found a muffin recipe in a cookbook that I had picked up on the cheap at AC Moore a few years ago, Allrecipes: All Time Favorite Best Brand Recipes. If you see it, you should definitely pick it up. I’ve found a lot of awesome recipes in there! Hunter set his cell phone alarm, woke up early, and whipped these up with minimal help. He probably could’ve done it himself if he was more familiar with my kitchen.
These muffins didn’t stand a chance in my house. Between the three of us full-time residents and the 5 visitors, there were no leftovers. I’m definitely going to be making them in the future!!
White Chocolate Raspberry Muffins
(Makes About 12 Muffins)
1 Cup Milk
1/2 Cup Butter, Melted
2 Cups Flour
1/3 Cup Sugar
1 Tbsp Baking Powder
1 tsp Salt
1 Cup Fresh or Frozen Raspberries
1/2 Cup White Chocolate Chips
1/4 Cup Butter
1/4 Cup Sugar
Preheat oven to 400F and line or spray a muffin pan.
Mix together milk, melted 1/2 cup of butter, and egg in a large bowl.
Slowly add the flour, 1/3 cup sugar, baking powder, and salt. Stir until just combined. Do not over mix.
Fold in the raspberries and white chocolate. If you’re using frozen raspberries, do not thaw them out.
Fill muffin cups 3/4 full and bake for 24 to 28 minutes, or until the muffins are golden brown.
Cool slightly and remove from pan.
Meanwhile, put the other 1/4 cup of butter in a pan and heat it over medium heat. Let it brown slightly.
Dip each muffin in the browned butter and then in the remaining sugar.
Serve warm or cool. They’re delicious either way.