Blackberry, Almond and White Chocolate Muffins
 
Ingredients
  • 1 c. (2 sticks) Unsalted Butter, softened
  • 1½ c. Granulated Sugar
  • 4 Large Eggs
  • 1 T. Almond Extract
  • 1 T. Pure Vanilla Extract
  • 1 c. Whole Milk, room temperature
  • 2½ c. All-Purpose Flour
  • 1 c. Cake Flour
  • 1½ T. Baking Powder
  • ½ t. Salt
  • 1 c. Sliced, Toasted Almonds
  • 1 c. White Chocolate Chips
  • 2 c. Blackberries (or more if you'd like)
Instructions
  1. Line 2, 12-cup regular muffin tins with cupcake liners. Preheat oven to 350 degrees.
  2. In the bowl of an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3-5 minutes. Beat in eggs, one at a time. Beat in almond and vanilla extracts.
  3. In a separate bowl, whisk together the flours, baking powder and salt. Beat ⅓ of the flour mixture until the butter/sugar mixture, then beat in half the milk. Beat in another ⅓ of the flour. Beat in the final half of the milk and then the last ⅓ of the flour. Fold in white chocolate chips and almonds. Very gently fold in the blackberries and divide the batter evenly between the muffin tins (some of mine were quite full so you could probably get more like 25-28 muffins out of this recipe).
  4. Bake in preheated oven for 22-25 minutes until a cake tester comes out clean. Let cool completely on a wire rack or eat while they are still a bit warm...they are VERY good like that. (I topped mine with a little white chocolate and single blackberry for the photos..up to you if you want to do that but be sure they have cooled completely if you do.)
Notes
Makes 24, regular size muffins.
Recipe by DessertedPlanet.com at https://dessertedplanet.com/blackberry-almond-and-white-chocolate-muffins/