DIY: Raspberry White Chocolate Muffins

February 20th, 2012 | By Melanie McKinley in DIY

Having just gotten married two months ago, and NEVER having really cooked at all in my life, I have been on a mad mission to sassify my culinary skill set. I decided that the best way to figure it all out was to simply jump into the kitchen and see what happened. In my very short tenure as a cook (haha!), I have managed to produce a couple of very good things as well as a large chunk of very not so good things…all from start to finish. What I quickly learned, and what continues to be my saving grace, is knowing that when you are unsure of what you are doing…find a really great cookbook that has it all figured out.

A few years ago, I received the Houston Junior League Cookbook, Peace Meals, as birthday gift. I cannot stress the awesomeness of this book. Not only is it beautiful to look at, but the recipes are fantastic, and very simple to make.

I made Raspberry White Chocolate Muffins a couple of weeks ago, and I have to say….they are crazy yummy. I can say that, because I had nothing to do with it…I merely mixed and baked! I hope you enjoy as well!!!

INGREDIENTS:
1/3 cup butter, softened
1/2 cup sugar, plus additional
2 eggs
1 cup plain yogurt
1 cup white chocolate chips
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 pint fresh raspberries

Preheat oven to 350*F.  Coat muffin pans with nonstick cooking spray.   Cream together the butter and sugar in a large bowl.  Add the eggs one at a time, mixing well after each addition.  Add the yogurt, then the white chcolate chips.  Stir in the flour, baking powder and salt (the batter will be stiff).  Gently fold in the raspberries.  Spoon the mixture into the prepared muffin cups; sprinkle with sugar.  Bake for 22 to 24 minutes or until golden brown.  Cool the muffins in the pan for 5 minutes, then remove and cool completely on a wire rack.

A word to the wise ..Stick to Nestle Toll House white chocolate chips and Dannon Yogurt.  I had to switch brands on both, due to availability, the last time I made these, and it made a big difference in the flavor.

Tip from a friend:  I was recently told that when baking, your butter should always come to room temperature on its own.  If you are anything like me, and RARELY plan ahead, your microwave has to help with this process.  As an alternative to the micro, try placing your butter outside in the sun.  It will be softened in no time!



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