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White Raspberry Muffins

White Raspberry Muffins

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
muddyh2os

muddyh2os

White chocolate chips and fresh raspberries make for an irresistible muffin.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 9.4 g
  • 15%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 217 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease and flour 12 muffin cups.
  2. Combine 2 cups flour, 1/3 cup sugar, baking powder, and salt in a large bowl. Whisk both amounts of milk with egg in another bowl; stir into flour mixture with 1/4 cup melted butter, 1 teaspoon raspberry extract, and vanilla extract until just moistened. Batter will be lumpy. Fold in raspberries and white chocolate chips; spoon batter into prepared muffin cups.
  3. Mix 5 tablespoons sugar, 2 tablespoons flour, cinnamon, and 1/2 teaspoon raspberry extract in a bowl. Use a pastry cutter to chop 2 tablespoons butter into mixture until it resembles a coarse crumble; sprinkle over muffins.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 21 minutes.
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Reviews

Tori Guy
8

Tori Guy

2/3/2014

These were THE BEST! My younger brother was so excited when I told him I was making these, instead of "those nasty chocolate chip muffins!" I did make some changes and substitutions, though. I didn't have raspberry extract, so I used almond instead. I also used two cups of raspberries instead of one, and made an icing to go on top. The recipe is below if anyone is interested. Icing 1/2 cup confectioners' sugar, 3/4 teaspoon almond extract 3 teaspoons milk Combine all ingredients well. Drizzle over warm muffins.

lutzflcat
6

lutzflcat

2/4/2013

Good taste in spite of the fact that the liners (and I rarely use them) all stuck horribly to the muffin. If I were to use them again with this recipe, I would spray the inside of the paper liners. Would have liked a little more chocolate flavor, so I'll probably increase the chocolate chips to 3/4 cup, but that's a personal taste preference. The best part of the muffin definitely is the burst of fresh raspberry flavor that you get. That's what will keep me coming back.

SLMONTGOMERY
1

SLMONTGOMERY

3/29/2014

Wow, these may be the best muffins I have ever had, including those expensive muffins available at coffee shops. I used frozen raspberries and they were fine. I suggest pressing individual frozen raspberries (4-5 per muffin) into the already-filled muffin cups so as not to end up with pink batter. As much as I loved them, I could not have eaten three :-).

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