Reviewed: Mar. 1, 2012

This was a good muffin, although something was missing... it kind of tasted a little biscuit-y. Family enjoyed it though. If I make this again, I will save the time of chopping the white chips and just leave them whole.

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Reviewer:

azarret114

Reviewed: Jan. 17, 2012

I was a bit frustrated at the consistency of the mixture as it was more like cookie dough. I added a 1/2 cup more cream, but it didn't help too much. It was difficult to get the mixture into the muffin tins. HOWEVER - the muffins came out wonderful!! I would definitely make it again!

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Reviewer:

carissakrn

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Cooking Level: Intermediate

Home Town: Winooski, Vermont, USA

Living In: Amherst, New Hampshire, USA

Reviewed: Jan. 2, 2012

I made these muffins for Christmas eve brunch with my family and they were a complete hit! I used frozen raspberries instead of fresh and they turned out great!

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cscott33

Reviewed: Jan. 1, 2012

These were 'ok'. I got some raspberries on sale and didn't know what to do with them. They didn't get eaten at our house ):

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Reviewer:

opal~/~dragonfly (dana)

Cooking Level: Expert

Home Town: Belton, Texas, USA

Reviewed: Nov. 21, 2011

These were great, had some raspberries to use up that I was afraid were going to go to waste. Left out almond extract since I didnt have any and left off the brown sugar because many reviews said it wasnt needed. They are good warm or cold!

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Reviewer:

Miss Molly

Cooking Level: Intermediate

Living In: West Gardiner, Maine, USA

Reviewed: Nov. 13, 2011

i made these with a few changes: substitute buttermilk for half and half--rich and it adds protein!- and i used blueberries and raspberry extract instead of almond b/c that's what i had. only needed 21 minutes in the oven- perfect!!

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Reviewer:

kpviolinist

Reviewed: Nov. 5, 2011

I made this recipe exactly as written, using the white chocolate chips. The muffins were great. I brought them to work and everyone loved them. One co-worker said they were "A little taste of heaven." Yes, the batter is stiff and the raspberries do get mushed. That's just fine - they are great!

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Reviewer:

Colleen N

Reviewed: Sep. 25, 2011

I made these late last night so should have been more careful. I forgot to put in the chips after I filled the muffin cups, so I coarsely chopped about a half cup and tried to push them down into the batter of each muffin. I sprinkled them with just the brown sugar. They baked just fine and are delicious. I will surely bake them again when I'm much more awake in a jumbo muffin pan. Really, really tasty.

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Reviewer:

GOLDENS

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Reviewed: Sep. 21, 2011

Amazing! Followed the recipe exactly and wouldn't change a thing. These are definitely a new family favorite, thanks for sharing!!!

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Reviewer:

ilovebert

Reviewed: Sep. 19, 2011

These turned out pretty good! I made 16 cupcake size muffins. I was shy one cup of white chocloate chips. Note that the batter will be thick. I didn't fold the raspberries directly into the batter, I just put a couple of them in between the two layers of batter. I placed one raspberry on top of each muffin as well. Lastly, I just sprinkled the remainder of the white sugar on top right before baking, omitting the brown sugar topping. They baked up nicely in 25 minutes. These muffins are a nice light brown color with raspberries and its' red juices baked right in (see my picture). The muffins look and feel light and fluffy. They are moist and delicious muffins! The white chocolate chips blend well with the raspberries and adds to the texture of the muffns. I like the sugar topping as it has a slight sweet crunch in each bite. The ingredients, directions and baking time is approximate. Although I did end up with a few extra muffins I am not complaining, just more for me!

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