Muffins are kind of my new favorite food group. I mean, they’re a perfectly acceptable cake for breakfast option… And these little beauties are super soft, sweetened with white chocolate and fresh raspberries and topped with a powdered sugar glaze. What’s not to love? You could easily use strawberries or blueberries in these as well…or even mix up your berries and make it a party. And certainly you could skip the glaze on top, but I’m not sure we could be friends anymore. Tough love, friends. I like to use chopped white chocolate in these, but you could 100% use white chips. The chopped white chocolate almost melts into the muffin as they bake, but the chips would hold their shape…both ways are great. And yes, I know you’re going to ask, you can use frozen berries. Just thaw them out. The batter is a breeze to make… And I just love the color of those raspberries! Fill the muffin liners up about 3/4 of the way… When they are baked they will look like this… Dip them in the glaze when they’re warm and let them set… So so good!
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