Preheat oven to 375 degrees. Prepare 12 muffin cups by lining with papers or spraying with cooking spray.

In a medium bowl, mix together the flour, baking powder, baking soda and salt.

In a large, bowl, cream the butter and sugar together with an electric beater until fluffy. Add the egg, lemon zest and vanilla and beat briefly to combine.

Add 1/3 of the dry mixture and 1/3 of the milk to the butter and sugar mixture. Mix gently with a rubber spatula or wooden spoon. Continue adding the flour mixture and milk in intervals until all ingredients are combined. Be careful not to over-mix so the muffins will be light and tender.

Gently fold the raspberries and chocolate chips into the batter.

Fill each muffin cup about 3/4 full. Dust each muffin with a sprinkle of turbinado sugar (which has larger granules than regular white sugar so it will stick to the top).

Bake for 20 minutes. To test for doneness, insert a toothpick in the center of a muffin. If it comes out clean, the muffins are done.

Makes 1 dozen muffins.






Raspberries and white chocolate were meant to be together. Add the distinctive flavors of buttermilk and lemon and you get a muffin that will make your morning.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 2 votes.

From alma_eterna

Rating (out of 5):

I substituted chocolate covered raisins for the white chocolate chips and raspberries. It came out great! I plan on using this recipe all the time.

Comment submitted: 4/5/2014 (#17394)



From Nummy

Rating (out of 5):

Was great! Frozen raspberries worked fine. Put them in the batter while still frozen. Great taste. Could cut the sugar to 1/2 cup and they would still be sweet enough.

Comment submitted: 10/31/2012 (#14803)

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