Raspberry and White Chocolate Muffins

Hello, lovely friends! Tomorrow is Valentine’s Day, and it feels like we are getting a little gift of spring from Mother Nature here in Iowa. Yesterday, Kyle and I played with the boys outside for a couple of hours without coats and it felt like paradise. They stomped around in mud piles made by gophers and climbed the little dirt piles that have turned into weedy hills. We found walking sticks and turned twigs into wands or telescopes. After a long winter indoors, you forget how healing and freeing the outside can be for your wound up soul. I have realized, after eight years of being a parent and learning over just a handful of those about my children’s and my own neurodivergency, that perhaps our family just is not the type of people who like to go do the typically American “fun” things, but we would rather spend the afternoon walking around outside or having a picnic.

Today I wanted to share with you a quick and simple recipe to share for Valentine’s Day! These photos are not my best work, but the muffins themselves are absolutely wonderful. This muffin base is actually in my new cookbook, The Prairie Kitchen Cookbook, and can be adapted to have many different fillings!

I love the combination of raspberries and white chocolate. It’s romantic and sweet. Is there anything prettier than opening up a muffin to find a gorgeous red raspberry inside, juicy and warm? Yum!

I made this batch of muffins with my youngest children, Dean and Felicity, and it was so much more fun than the past projects I have been doing over the last year! It was really quite lovely to include them in my filming and photography process, and we just had fun mixing everything up and eating lots of white chocolate chips and raspberries.

While we waited for the muffins to bake, we made Earl Grey tea and used Felicity’s little tea set to sip on our warm cuppas filled with sugar cubes and cream.

These muffins are soft and sweet. This muffin base has the perfect texture, and they really fit somewhere in between a muffin and a cupcake. I just despise a dry, flavorless muffin! These are a delightful bakery style creation that come to life with the addition of fresh fruit and a little white chocolate. I hope that you love them as much as we do!

My sweater and shirt are gifted from Simple Retro.

xoxo Kayla

Raspberry and White Chocolate Muffins

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Yield: 12-14

Author: Kayla Lobermeier

Prep time: 30 HourCook time: 25 MinTotal time: 30 H & 25 M

Ingredients

• 2 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil, coconut oil, or melted salted butter
• 1 cup buttermilk
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp fresh lemon juice
• zest of 1 lemon
• 1 cup fresh raspberries
• 3/4 cup white chocolate chips
• 2 tbsp coarse sugar

Instructions

1. Preheat the oven to 425° F. Line a standard 12-cup muffin tin with cupcake liners or spray the pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, mix together the sugar, oil, buttermilk, eggs, vanilla, lemon juice, and lemon zest. Fold in the dry ingredients until the flour is no longer visible, about 4-5 minutes. Gently fold in the raspberries and white chocolate.
4. Divide the batter among the muffin cups, filling about 2/3 of the way up. Sprinkle the tops of the muffins with the coarse sugar.
5. Bake the muffins for about 20-25 minutes or until they are a beautiful golden yellow and a toothpick inserted in the centers of the muffins comes out free of muffin crumbs (it will have raspberry juices or chocolate on it!).
6. Let the muffins rest in the tin for about 5-10 minutes before moving to a wire cooling rack. Enjoy warm or at room temperature with a spot of tea!

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