One of my favorite places for brunch in New York City is Sarabeth’s. With their brunch they offer these delicious muffins, one of which is a raspberry corn muffin that I absolutely love slathered with lots of butter! Recently, while visiting my mom I had a hankering for muffins and thought it would be a nice treat to whip something up for breakfast. Seeing the raspberries in the freezer and remembering the Sarabeth’s muffins I decided an attempt at recreating them would be a fun experiment. Well the experiment was a success and the addition of white chocolate chips made them that much more delectable!
White Chocolate Raspberry Honey Corn Muffins
Ingredients
- 1 Cup flour
- 2 Eggs
- 1 Teaspoon vanilla
- 4 Tablespoons butter melted
- 1 Tablespoon baking powder
- ¾ Cup milk
- 1 Cup Stone Ground Yellow Corn Meal
- ½ Cup sugar
- ½ Cup white chocolate chips
- 1 Cup raspberries
- 4 Tablespoons honey
- ¼ Teaspoon cinnamon
Instructions
- Preheat oven to 400 degrees and prepare a 12 well muffin tin with non-stick cooking spray or muffin cups if perferred
- In a medium bowl combine the flour, corn meal, sugar, and baking powder
- In a separate bowl whisk together milk, eggs, vanilla, melted butter and honey until well blended
- Combine the wet and dry ingredients and mix until just combined
- Fold in the chocolate chips first, then fold in the raspberries, being careful not to over mix
- Using an ice cream scoop fill the muffin wells until they are about ⅔ full
- Bake for 13 - 17 minutes until golden brown
- Let cool and serve warm with some butter and a cup of coffee or tea!
