Steps to Make Martha White Muffin Pancakes

White Raspberry Muffins

Tried out different ways and found out one egg does the job and tastes way better than regular.

Recipe Summary White Raspberry Muffins

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

Ingredients | Martha White Muffin Pancakes

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 Muffin Pancakes

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

TAG : White Raspberry Muffins

Bread, Quick Bread Recipes, Muffin Recipes,