WHITE CHOCOLATE RASPBERRY MUFFINS

INGREDIENTS:

• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
• 3/4 cup granulated sugar
• 1/3 cup plain greek yogurt
• 1 large egg
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 pint fresh raspberries
• 1 cup white chocolate chips
• 1 tablespoon fresh orange zest (optional)

• 2 cups powdered sugar
• 2 tablespoons milk
• 2 teaspoons vanilla extract

DIRECTIONS:

 

1. Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
2. In a large bowl, whisk together butter, sugar and greek yogurt until smooth. Whisk in egg and vanilla extract.
3. Add flour, baking powder and salt and begin to stir. Add in milk and whisk until smooth. Fold in  raspberries, white chocolate chips and orange zest.
4. Spoon batter evenly into prepared muffin pan, filling each cup 3/4 way full.
5. Bake for 20-22 minutes or until the tops begin to lightly brown.
6. While muffins cool, whisk together powdered sugar, milk and vanilla extract, in a small bowl, until smooth.
7. Glaze the top of the muffins with the icing and top with additional raspberries and white chocolate chips if desired.
8. Serve warm or store in an airtight container for up to 3 days.

Source>>WHITE CHOCOLATE RASPBERRY MUFFINS@thenovicechefblog

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