Raspberry White Chocolate Muffins Recipe

Preheat oven to 375 F. Grease and flour muffin pans or line with papers.

In a small bowl, whisk together flour, baking powder , allspice , and salt . Stir white chocolate chips into the flour to coat. Set aside.

Beginning with mixer on low speed and increasing to medium, cream together butter and sugar in a large bowl until light and fluffy. Beat in vanilla , egg, and orange zest.

Using a large dinner fork to combine (see Notes), add flour mixture to butter mixture, half at a time, alternating with the milk. Mix only until combined. The batter will be thick. Fold in raspberries, taking care not to smash them. (If using frozen raspberries, the batter will firm up somewhat more. This is normal.)

Use an ice cream scoop to fill prepared muffin pans 3/4 full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Turn pans halfway through the baking process for even cooking. Let cool to room temperature before serving.

Yield: 12 to 18 muffins Notes: Using a large dinner fork to combine the batter by hand helps ensure that you do not overmix. Small lumps are fine and will disappear when baked. Overmixing will cause dense, chewy muffins.

Variations:

• Reduce white chocolate chips to 1/2 cup and add 1/2 cup of chopped macadamia nuts or pecans.

• Substitute blackberries (or any other berry), chopped peaches, nectarines, apricots, apples, blueberries, or strawberries for the raspberries.

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