I wanted to use up the very last of my lemon curd, and it went better than expected!
1 1/2 cups flour
1/2 tsp salt
2 tsp baking powder
1 cup white sugar
10 Tbsp butter, melted
2 Tbsp lemon curd (but you can probably substitute a couple teaspoons of zest – or leave it out and just have white chocolate raspberry muffins)
2 large eggs, beaten
1 tsp vanilla
1/2 cup milk
A 1-2 Tbsp splash of raspberry vodka (optional)
1 cup fresh or frozen raspberries
1 cup white chocolate chips (standard or mini!)
Preheat oven to 375 degrees, and line 12 standard muffin cups.
In a large bowl, combine the flour, salt, sugar, and baking powder. In a separate bowl, whisk together the melted butter, lemon curd, eggs, milk, and vanilla. Add the vodka if applicable, and mix into the dry ingredients until just blended.
Gently stir in the raspberries and chocolate chips, then divide among muffin cups. Bake for 20-25 minutes, or until just done and browning.