I hate cooking, but I LOVE baking. Baking is like crafting, but with food! You should see my stash of baking supplies… it’s a little embarrassing. I’m what would happen if Hoarders met Ace of Cakes. I have about twenty different kinds of cupcake liners, and I am in huge trouble now because my favorite dollar store has caught onto my obsession and started selling seasonal cupcake liners (with matching cupcake picks). For a dollar. Fun holiday treats, here we come!
To justify my baking (supplies) obsession, I make muffins almost every day! I have made hundreds of batches of muffins, and I like to experiment with ingredients, so I change up my recipe every time. I start with a base recipe and then improvise and substitute different ingredients to get completely different muffin sensations with every batch. It’s become kind of a game to me. In fact, I kind of want to start a muffin blog to document my muffin baking, but I’m already crazy busy with blogging, so… somebody stop me!!
But back to the muffins du jour!
Today I made some muffins that are so dessert-like that they should really be called cupcakes. Or Cupkins. My secret ingredient was International Delight’s White Chocolate Raspberry creamer.
These muffins are sweet with the scent and flavor of berry. They will go perfectly with your morning cup of coffee.
White Chocolate Raspberry Chip Muffins
Preheat oven to 400 degrees F.
Grease muffin cups (or insert cupcake liners)
Mix dry ingredients in a large bowl:
- 2 cups flour
- 1/2 cup white sugar
- 3/4 cups dry oatmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Mix wet ingredients separately (I use a 2 cup glass measuring cup):
- 1/2 cup International Delight White Chocolate Raspberry
- 1/2 cup milk
- 1 egg
- 1/4 oil
- 1 teaspoon vanilla
Add wet ingredients to dry ingredients and stir until just mixed. Don’t over mix.
- 1/2 cup white chocolate chips
- 1/2 cup cherry baking chips
Sprinkle on top (optional):
- Clear sugar sprinkles or raw sugar
Fill muffin cups and bake for 18-20 minutes.