Serve these muffins at a weekend brunch.
INGREDIENTS (for 1 servings):
- 1 cup milk
- 1/2 cup LAND O LAKES® Butter, melted
- 1 egg, slightly beaten
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup fresh or frozen raspberries
- 1/2 cup white baking chips*
- 1/4 cup LAND O LAKES® Butter, melted
- 1/4 cup sugar
Heat oven to 400 degrees F. Combine milk, butter and egg in large bowl. Stir in all remaining muffin ingredients except raspberries and white baking chips just until flour is moistened. Gently stir in raspberries and white baking chips.
Spoon into greased 12-cup muffin pan. Bake for 24 to 28 minutes or until golden brown. Cool slightly; remove from pan.
Dip top of each muffin in melted butter, then in sugar.
* Substitute 3 ounces coarsely chopped white chocolate baking bar.Storage Directions:
Store muffins, covered at room temperature up to 3 days or freeze in airtight containers up to 3 months.VARIATION:Raspberry White Chocolate Coffee Cake:
Spread batter into greased 9-inch square baking pan. Drizzle with 2 tablespoons melted butter; sprinkle with 2 tablespoons sugar. Bake at 375 degrees F for 40 to 45 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; cut into squares.