White Raspberry Muffins

White Raspberry Muffins

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muddyh2os 4

"White chocolate chips and fresh raspberries make for an irresistible muffin."
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40 m servings 237 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 9.4 g
  • 15%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 184 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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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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 d...

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 lin...

Yummy! You gotta try these!

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 fro...

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.

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...

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 "sprinkle...

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.

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 ...

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