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Shake it up. Stir it in. Frozen, frothed or steaming hot, I.D. adds irresistible flavor to beverages, desserts and cocktails. Here are some of our favorites.
Perfect for holiday brunch or coffee breaks, these luscious muffins are bursting with fruit and flavor.
Preheat oven to 375° F. Spray or line a 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In a large bowl, cream butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition. Slowly add International Delight Creamer and vanilla. Stir in flour mixture. Gently fold in raspberries and chocolate chips.
Divide batter evenly between muffin cups, filling cups to the top. Sprinkle with coarse sugar. Bake for 20-25 minutes until muffins are golden brown and tops spring back. Cool. To decorate, melt white chocolate chips in a small saucepan. Using a piping bag or spoon, drizzle melted chocolate over muffin tops.
Serving size: Makes 12 large muffins