White Raspberry Muffins

White Raspberry Muffins

7 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Recipe by  muddyh2os

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

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Adjust Servings

Original recipe yields 1 dozen muffins



  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 (7)

Rate This Recipe
Tori Guy

Tori Guy

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.



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.



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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Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet



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White Chocolate Cranberry Pumpkin Muffins


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White Chocolate Raspberry Muffins