White Chocolate Raspberry Canna-Muffins
Recipe Info
Prep time: 20 minutes
Cook time: 22 minutes
Servings: 12 muffins
Difficulty: Intermediate
Terpene Pairing
Humulene: This terpene provides a subtle woody and hoppy undertone that balances the intense sweetness of white chocolate and highlights the tart, floral notes of the fresh raspberries.
Dosage Information
Estimated 10mg THC per muffin based on using 2.5 tablespoons of 48mg/tbsp infused coconut oil within the batter. Always calculate dosage based on the specific potency of your infusion.
Ingredients List
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk, room temperature
1/4 cup refined coconut oil, melted
2.5 tablespoons infused cannabis coconut oil, melted
1 large egg, room temperature
1 teaspoon vanilla extract
1 1/4 cups fresh raspberries
3/4 cup high-quality white chocolate chips or chunks
Decarboxylation Instructions
Preheat oven to 240 degrees F. Break the cannabis flower into small pieces and spread evenly on a parchment-lined baking sheet. Bake for 30 to 40 minutes until the flower is dry and light golden brown.
Infusion Instructions
In a double boiler over low heat, combine 1/2 cup refined coconut oil with the decarboxylated cannabis. Maintain a temperature of 160-180 degrees F for 2 to 3 hours. Strain through cheesecloth into a glass jar and let it reach room temperature before measuring for the recipe.
Preparation Instructions
Preheat your oven to 375 degrees F and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
In a separate bowl, whisk together the milk, egg, vanilla extract, melted coconut oil, and the melted infused coconut oil until well emulsified.
Gently fold the wet ingredients into the dry ingredients using a spatula until just combined; do not overmix, as this will lead to a dense muffin.
Carefully fold in the white chocolate chips and 1 cup of the raspberries.
Divide the batter evenly among the muffin cups. Press the remaining 1/4 cup of raspberries into the tops of the muffins for a decorative finish.
Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Chef Tips
To prevent the raspberries from bleeding into the batter and turning it purple, toss the berries in a teaspoon of flour before folding them in. Ensuring the milk and egg are at room temperature prevents the infused coconut oil from solidifying when mixed, ensuring even distribution of the cannabinoids.
Consume Responsibly
Start Low, Go Slow