White Raspberry Muffins Recipe - Allrecipes.com
White Raspberry Muffins Recipe
  • READY IN 40 mins

White Raspberry Muffins

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 dozen muffins Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  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 More Reviews

Feb 03, 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.

Feb 04, 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.

Jun 18, 2014

Yummy! You gotta try these!

Mar 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 :-).

Mar 27, 2014

Absolutely delicious! I used Pam baking spray on the non stick muffin cups and they came out of the molds perfect. Will make again. This is a keeper in my recipe box. Thanks for sharing.

Aug 13, 2015

delicious! I have some raspberries that I needed to use. never made raspberry muffins before and I don't have good experience making muffins I tried this recipe and it turned out better then I was expecting. fluffy, delicate and sweet muffins. I add 2 cups of raspberries because I wanted to use all I have left and replace the raspberry extract for almond extract as other suggested because I didn't have the other ingredient. I didn't do the crumble top because I don't think I need that and it was perfect. I am so happy I gave it a try. I will keep it in my recipe box. thanks for the recipe!

Apr 10, 2015

These were a hit and disappeared quickly. I did substitute chocolate chips instead of white chocolate because we didn't have the latter. I was disappointed because the streusel topping "sprinkled" on the top all fell off the muffin and baked onto the pan. Just be sure and pat it into the muffin mix with a spoon before baking.

Apr 14, 2015

Really delicious. Everyone loved them. The crust on the top made it. 1 tablespoon of baking powder may have been too much as they overflowed.


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  • Calories
  • 237 kcal
  • 12%
  • Carbohydrates
  • 34.4 g
  • 11%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 9.4 g
  • 15%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 184 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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