raspberry white cocolate muffins

Name: raspberry white cocolate muffins
Yield: 24 servings
Cuisine: American
Ingredients: 2 eggs; 1 cup buttermilk; 1 cup white chocolate raspberry international delight coffee creamer; 1 stick butter melted; 4 1/2 cup flour; 1 1/4 cup sugar; 1/2 tsp salt; 2 tsp baking soda; 1/2 tsp allspice; 2 cup fresh red raspberries; 1 cup white chocolates; 1/2 cup sugar; 1/2 tsp cinnamon; 4 tbsp melted butter

liz122491 @cook_3557007

raspberry white cocolate muffins

liz122491 @cook_3557007

Saved

Ingredients

24 servings

Ingredients
2eggs
1 cupbuttermilk
1 cupwhite chocolate raspberry international delight coffee creamer
1 stickbutter melted
4 1/2 cupflour
1 1/4 cupsugar
1/2 tspsalt
2 tspbaking soda
1/2 tspallspice
2 cupfresh red raspberries
1 cupwhite chocolates
topping
1/2 cupsugar
1/2 tspcinnamon
4 tbspmelted butter

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Steps

1

Pre-heat oven to 425° F. Beat the eggs, buttermilk, and the White Chocolate Raspberry ID Creamer together
2

Add the melted butter to the mixture and blend well.
3

Sift together the flour, sugar, baking soda, salt, and allspice in a separate bowl.
4

Add half of the dry ingredients to the buttermilk mixture. Stir to blend, add the remaining dry ingredients just stirring to blend again
5

Gently fold in the raspberries (and chocolate chips) and then spoon into the muffin cups.
6

Bake 18-22 minutes or until lightly browned.
7

After baked muffins have cooled 5 minutes, and working one at a time, dip top of each muffin in melted butter and then cinnamon sugar.
8

Set muffins upright on wire rack to cool completely.