"White chocolate chips and fresh raspberries make for an irresistible muffin." — muddyh2os
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These were THE BEST! My younger brother was so excited when I told him I was making these, instead of "those nasty zero star 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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
White Raspberry Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 237
** Calories from Fat: 85
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