Mixed Berry and White Chocolate Muffins

Mixed Berry and White Chocolate Muffins

Hello again! Time for another recipe. And this time, it's a dessert recipe. I'd like to think of it as a fairly healthy dessert, simply because of the fruit we're using. I made these muffins about 2 weeks ago and they were gone within 2 days. They're filled with juicy fruit, white chocolate chips, and the muffins are all around delicious, moist, and addicting. It's hard to eat just one!

Mixed Berry and White Chocolate Muffins

I used a mix of blueberries, strawberries, and blackberries for my fruit. The combination was great, not to mention how pretty the muffins looked after they were baked through! Whatever berries you have on hand work just as well though. I hope you give this recipe a try! You won't regret it. 

MIXED BERRY AND WHITE CHOCOLATE MUFFINS
Yields: 12 cupcakes

INGREDIENTS:
- 1 and 3/4 cups of flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of cinnamon
- pinch of salt
- 1 stick of butter, room temperature
- 3/4 cup of brown sugar, plus more for topping
- 2 eggs, room temperature
- 1/2 cup of sour cream
- 2 teaspoons of vanilla extract
- 1/4 cup of almond milk
- 1 heaping cup of fresh mixed berries, all chopped into bite-size pieces
- 1 cup of white chocolate chips

TO MAKE:
1. Line a cupcake pan with liners. Preheat your oven to 425 degrees F.
2. Mix together the flour, baking powder, baking soda, cinnamon, and salt in a bowl.
3. In a large bowl, cream the butter until it's nice and creamy. Add the sugar and cream it together with the butter until it's mixed in well.
4. Add in the eggs and beat well.
5. Add in the sour cream and vanilla and mix well. 
6. Add in the dry ingredients and mix just until there are no more flour lumps in the batter.
7. Slowly add in the milk to the batter and mix until everything is combined. 
8. Carefully fold in the berries, then fold in the chocolate chips into the batter.
9. Scoop some batter into each of the cupcake liners, filling them nearly all the way to the top of each liner.
10. Sprinkle some brown sugar on top of each cupcake. Bake the cupcakes at 425 degrees for 5 minutes, then reduce the oven temperature to 350 degrees F and bake the cupcakes for another 20 minutes until they're completely baked through. 
11. Remove from the oven and allow the muffins to cool completely before eating. Enjoy!