Hello, welcome to our recipe blog. Right here you can get an overview on just how to make extremely yummy BLUEBERRY, RASPBERRY & WHITE CHOCOLATE CHIP MUFFINS dishes. The manufacturing procedure is extremely easy, you simply require to adhere to the methods that we have actually written on this web page. The following are the phases of how to cook BLUEBERRY, RASPBERRY & WHITE CHOCOLATE CHIP MUFFINS. Please follow the guidelines well.
The key to these super duper moist muffins is the yogurt. I ended up using vanilla flavored yogurt since I figured it would act similar to sour cream. Plus, it’s healthier AND the vanilla would enhance the overall flavor. You could also use Greek yogurt!
I love how tall these muffins baked up! With an entire tablespoon of baking powder, PLUS 1/2 teaspoon or baking soda, you’re bound to get some sky-high muffins!
I also think that using cupcake liners made these bake a little higher. Compared to the few that I baked without liners, the lined ones seemed to be nice and tall. I don’t normally use cupcake liners when baking muffins, but I think I will from now on!
- 2 and 3/4 cups + 2 Tablespoons all-purpose flour, divided
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (8 Tablespoons) unsalted butter, softened at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 and 1/2 cups yogurt (I used vanilla-flavored)
- 1 cup frozen raspberries
- 1 cup frozen blueberries
- 3/4 cup white chocolate chips
- Preheat oven to 400F degrees.
- In a medium bowl, combine the 2 and 3/4 cup flour, baking powder, baking soda, and salt; set aside.
- In a stand-mixer fitted with a paddle attachment, cream the butter and sugar together on medium-high until light and fluffy–about 3 minutes.
- Add eggs, one at a time, mixing well after each addition. Add vanilla and almond extracts.
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