We are savoring these muffins today…it may be that we have been trapped indoors for over 36 hours…but we are loving them!  Extra tasty with cocoa topped with REAL whipped cream.  Yumms…

Ghirardelli White Chocolate Raspberry Muffin…found on the choc bar wrapper!

  • 1/4 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1 cup milk
  • 1 tsp. vanilla
  • 1 Tbsp. baking powder
  • 2 cups flour
  • 2 bars (8 oz) Ghiradelli White Chocolate Baking Bars, chopped
  • 1/2 cup fresh raspberries
  1. Preheat oven to 400 degrees F.
  2. Grease 12 medium-sized muffin cups or line with paper baking cups.
  3. In a medium sized bowl, cream butter and sugar until smooth.
  4. Add the egg, milk and vanilla extract until combined.
  5. In a large bowl, whisk together baking powder, flour and the white chocolate.
  6. Gradually add to creamed mixture, mixing until just combined.
  7. Add raspberries, and stir just until they are incorporated.
  8. Fill the prepared muffin cups three quarters full.
  9. Bake 20-25 minutes, or until the center of a muffin springs back when pressed lightly.
  10. Cool muffins in the pan on a wire rack 5 minutes.

**A suggestion that I forgot…mix 1 Tbsp. sugar with 1 Tbsp. flour and dust the muffins prior to baking.  I will try that next time!

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