White Chocolate Raspberry Muffins and the great cupcake debate.
The other day I got into a heated "discussion" about the difference between a cupcake and a muffin. My friend stated if it had frosting that equals a cupcake, my other friend said if it had chocolate. My argument was all about the batter, they were mini quick breads, which meant the batter would be lumpier. The muffin even a little denser. I know this post will stir up a lot of heated comments, so please try these muffins then comment below.
White Chocolate Raspberry Muffins
2 ½ cups of all purpose flour
1 tbsp. baking powder fresher the better
1 tsp. baking soda – preferably Bob’s red mill brand
½ cup of French butter or salted butter - melted and cooled but not solid
1 cup of organic course granulated sugar
2 large eggs
1 cup of fat free milk
1 tsp. of vanilla bean paste
1 cup of white chocolate chunks
1 ½ cup of fresh raspberries
1. Preheat oven to 425 degrees. Line muffin tins with tulip liners.
2. Mix flour, baking powder, baking soda, and sugar. Make sure all of them are fresh before starting. Then mix in butter, milk, eggs, and vanilla bean paste. There will be still be lumps.
3. Fold in white chocolate chunks and fresh raspberries, gently.
4. Fill muffin liners ¾ the way up. The muffins will expand in the oven. Place muffins in the heated oven for 5 minutes. Then turn down temperature to 375 degrees and cook for another 15 minutes. Depending on your oven check at the 12-minute mark, muffins should be crisp on top and soft and moist inside.
5. I remove my muffins from the pan and cool them on the rack. Eat and Enjoy