Raspberry White Chocolate Muffins Recipe - Allrecipes.com
Raspberry White Chocolate Muffins Recipe
  • READY IN 45 mins

Raspberry White Chocolate Muffins

Recipe by  

"Serve these muffins at a weekend brunch."

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
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Directions

  1. Heat oven to 400 degrees F. Combine milk, butter and egg in large bowl. Stir in all remaining muffin ingredients except raspberries and white baking chips just until flour is moistened. Gently stir in raspberries and white baking chips.
  2. Spoon into greased 12-cup muffin pan. Bake for 24 to 28 minutes or until golden brown. Cool slightly; remove from pan.
  3. Dip top of each muffin in melted butter, then in sugar.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 24 mins
  • READY IN 45 mins

Footnotes

  • * Substitute 3 ounces coarsely chopped white chocolate baking bar.
  • Storage Directions: Store muffins, covered at room temperature up to 3 days or freeze in airtight containers up to 3 months.
  • VARIATION
  • Raspberry White Chocolate Coffee Cake: Spread batter into greased 9-inch square baking pan. Drizzle with 2 tablespoons melted butter; sprinkle with 2 tablespoons sugar. Bake at 375 degrees F for 40 to 45 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; cut into squares.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

My family really enjoyed these muffins. They puffed up nicely, although they got a little dark on the sides and bottoms - watch them carefully as they bake and I'd even check them a few minutes earlier than the time given. They are not as sweet as most muffins, but they are light and creamy in texture. I think these would be even better served as a loaf and spread with some sweetened raspberry butter. I added 1 tsp. vanilla but otherwise followed the recipe precisely.

 
Most Helpful Critical Review
Dec 06, 2004

I did not like the taste of these muffins awwwww not good wont make again.

 

27 Ratings

Oct 06, 2005

I made this as a loaf, baking it in a 350 oven for 1hr 10min. Instead of topping with butter and sugar, I just sprinked the sugar on top, and it formed a nice crust. I made the mistake of taking it out of the bread pan right away, and it totally fell apart. So next time, I let it cool completely, and that gave all the white chocolate that had melted into the bread the chance to firm up. So good, so pretty.

 
Jan 25, 2004

I'm sorry, I HATED this recipe. I thought it sounded wonderful but it was dry, hard and very bland!!! You would think the raspberry and w. chocolate would be ggod together but it just didn't flow....maybe I did something wrong????

 
Jan 25, 2004

I made three different muffin recipes for the Fourth of July and this was by far the tastiest. White "chocolate chips" are very easy to use and frozen raspberries are always available. It's a crowd pleaser!!

 
Jan 25, 2004

My family loved them and now I have to make another batch!!

 
Jan 29, 2006

I needed a recipe for using up my leftover frozen raspberries and I found it! After reading the reviews, I decided to sweeten it up by using half & half, instead of milk and added 1/2 cup sugar instead of 1/3 cup. I also used 3/4 cup of white choc. chips. I made the coffee cake version and YUMMY. My family lovred it. Also-- it only took about 30-35 minutes at 375 degrees.

 
Jan 25, 2004

My family loved it, but said it was too "floury" tasting. I agree. That's the only thing that needs improvement. We added regular chocolate chips instead and it was great together.

 

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Nutrition

  • Calories
  • 293 kcal
  • 15%
  • Carbohydrates
  • 34.4 g
  • 11%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 431 mg
  • 17%

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

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