Raspberry White Chocolate Muffins

Inspiration can come from anywhere. Reading a book on Shabbat afternoon, remembering a dish that my mother used to make, or just a walk through the shuk to get my creative juices flowing. Well, this week's #muffinmonday flavor didn't come from any of those. 

A couple of weeks ago I popped into the supermarket to grab a few things and I saw that frozen fruit was on sale. I bought a container of raspberries and right away the idea for this muffin came to mind. Raspberries and white chocolate work really together. The super tart raspberries with the incredibly sweet white chocolate play off of each other. They make for a great combo as they really balance each other out. 

Just like in life, there are some moments that are a little bit sour, but then there are moments that are really sweet. You need both because without those sour moments you wouldn't be able to appreciate the sweet moments. 

It's funny that you can learn a life lesson from the freezer section at Shufersal because inspiration is all around us. 

Raspberry White Chocolate Muffins 

This recipe uses buttermilk which adds to the flavor and more importantly the texture of the muffin. If you want to make them dairy-free, no problem! Just mix some acid in the form of lemon juice or white vinegar to the dairy-free milk of your choice let it stand for 5 minutes and you're good to go. 

2 1/2 cups flour 

1 Tbs baking powder

1/2 tsp baking soda

3/4 tsp salt 

1/4 tsp cinnamon 

1 cup buttermilk or 1 cup milk/dairy-free milk of your choice mixed with 1 Tbs lemon juice

1/4 cup oil 

2 eggs 

2 tsp vanilla extract

1/3 cup sugar  

1 cup raspberries fresh or frozen 

1/2 cup white chocolate chips

Preheat your oven to 400°F/200°C 

Coat a standard-size muffin tin with non-stick cooking spray or line with paper liners. 

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

In a liquid measuring cup mix together the buttermilk, oil, eggs, and vanilla. Add the wet ingredients to the dry ingredients along with the sugar. Mix until just combined. Make sure not to overmix your batter or else your muffins will be dense and chewy. Fold in the raspberries and white chocolate chips. 

Scoop the batter into the prepared muffin tin and sprinkle the tops with the chocolate chips gently pressing them into the top of the muffin batter and sprinkle with a little bit of sugar. 

Bake for 18-20 minutes 

Allow the muffins to cool for 5 minutes in the muffin tin before popping out and cooling on a rack. 

Yield: 12 standard-size muffins