Simple Way to Martha White Blueberry Muffin Mix

White Raspberry Muffins

White flour of any kind is a no no on my diet but whole wheat is o.k.

Recipe Summary White Raspberry Muffins

White chocolate chips and fresh raspberries make for an irresistible muffin.

Ingredients | Martha White Blueberry Muffin Mix

2 cups all-purpose flour

⅓ cup white sugar

1 tablespoon baking powder

1 pinch salt

¾ cup milk

2 tablespoons milk

1 large egg

¼ cup butter, melted

1 teaspoon raspberry extract

½ teaspoon vanilla extract

1 cup fresh raspberries

½ cup white chocolate chips

5 tablespoons white sugar

2 tablespoons all-purpose flour

½ teaspoon ground cinnamon

½ teaspoon raspberry extract

2 tablespoons butter

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease and flour 12 muffin cups.

Combine 2 cups flour, 1/3 cup sugar, baking powder, and salt in a large bowl. Whisk both amounts of milk with egg in another bowl; stir into flour mixture with 1/4 cup melted butter, 1 teaspoon raspberry extract, and vanilla extract until just moistened. Batter will be lumpy. Fold in raspberries and white chocolate chips; spoon batter into prepared muffin cups.

Mix 5 tablespoons sugar, 2 tablespoons flour, cinnamon, and 1/2 teaspoon raspberry extract in a bowl. Use a pastry cutter to chop 2 tablespoons butter into mixture until it resembles a coarse crumble; sprinkle over muffins.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 21 minutes.

Info | Martha White Blueberry Muffin Mix

prep: 20 mins cook: 20 mins total: 40 mins Servings: 12 Yield: 1 dozen muffins

TAG : White Raspberry Muffins

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