White Raspberry Muffins Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 19, 2013
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.
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Photo by Tori Guy

Cooking Level: Expert

Living In: Lufkin, Texas, USA
Photo by lutzflcat
Reviewed: Feb. 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.
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Photo by lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA
Reviewed: 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 :-).
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Cooking Level: Intermediate

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Reviewed: 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.
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Photo by krit2007
Reviewed: Jul. 10, 2014
I NEVER write reviews but these are worthy of a review!! The photos do not do justice! I followed the recipe exactly as written except I did not have raspberry extract and they still turned out amazing!! I would probably add another 1/4 cup of white chocolate chips next time since raspberries were tart! Seriously, make these!! They are sure to please anyone!!
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Reviewed: Jun. 29, 2014
These were great the first day! I had one two days later and it was a bit dry but still good. Used almond extract since I didn't have raspberry. Easy and different than normal muffins I make. I'll make again.
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Reviewed: Jun. 18, 2014
Yummy! You gotta try these!
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Cooking Level: Expert

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