Raspberry Muffins full of delicious fresh raspberries and bits of white chocolate goodness.
These muffins were so yummy I made them twice last week. Thanks goodness you can find fresh raspberries in the grocery store in February! You are not going to want to wait until raaspverry season to enjoy these. Trust me on this one.
Maybe you remember that amazing Eggnog Cranberry White Chocolate Muffin recipe? (Next time you can get your hands on some egg nog, you really must make them) I took that recipe and tweeked it a bit – made it a bit more Springy. Although it’s not Spring here yet we are being optimistic. The tulips poked their head out but then we got snow! Snow in February in Portland doesn’t happen very often!! For these raspberry muffins I used one of my favorite flavor combinations – raspberry and white chocolate. There are little bits of white chocolate hiding among the raspberries in these yummy muffins.
How to Make Raspberry Muffins
- Mix your wet ingredients and your dry ingredients separately first. This will help prevent overworking the batter.
- A good muffin is tender not tough. The trick to a tender muffin is to not over mix them. Just mix them enough so that your ingredients are mixed together. I prefer to mix my muffins by hand rather than in a mixer.
- After mixing in the raspberries, try to stir the batter as little as possible as stirring will break down the raspberries and make the whole muffin pink! A little pink is o.k though.
- Line your muffin tip with cupcake liners or be sure and spray it well with a baking spray.
- Don’t overfill your muffin tins. I like them 3/4 full so they don’t spill over the edge. I use a scoop like this to get even sized muffins.
- After filling the muffin tins sprinkle with a mixture of brown sugar and granulated sugar for a sweet and crunch!
- Allow your muffins to cool in the baking tin for a few minutes before removing them to a cooling rack, especially if you didn’t use liners. I love these muffins warm but the are delicious cool too.
- Muffins freeze really well, just put them in an airtight container.
For other delicious muffin recipes try these:
Raspberry Muffin Recipe
- 6 oz. raspberries fresh
- 1 cup sugar plus 2 Tbsp for topping
- 1/4 cup butter softened
- 2 eggs
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 2 1/2 cup flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup whipping cream
- 1/2 cup milk I used 2 percent
- 1 cup white chocolate chips
- 2 Tbsp brown sugar
- In a bowl combine raspberries (washed) and 1/4 C sugar and let sit while you assemble the rest of the muffins
- In a mixing bowl cream butter and 3/4 C sugar
- Beat in eggs and extracts
- In another bowl combine the flour, baking powder and salt
- Add to butter mixture, alternating with milk and cream
- Stir in chips
- Gently fold in raspberries
- Line muffin tins with liners or grease well
- Fill cups 3/4 full
- Combine brown sugar and remaining white sugar
- Sprinkle over the top of batter
- Bake at 375 degrees for 25-30 minutes or until a toothpick comes out clean
- Best served warm
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