Recipe by muddyh2os
"White chocolate chips and fresh raspberries make for an irresistible muffin."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
white chocolate chips
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.
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.
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 :-).
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.
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.
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 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!!
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.
* 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
All the little bites, cocktails, casual dishes, and desserts you want for your next get-together.
Bake those overripe bananas into a delicious, easy loaf of quick bread.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A dozen muffins bursting with flavors of fresh raspberries and tangy lemon.
Make this creamy white chocolate raspberry cheesecake.
See how to make simple, delicious blueberry muffins.