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Raspberry Muffins full of delicious fresh raspberries and bits of white chocolate goodness. The addition of a sugar sprinkle on top makes them even more delicious.
Why You’ll Love This Recipe
Favorite Flavor Combination: These muffins use one of my favorite flavor combinations, raspberry and white chocolate. There are little bits of white chocolate chips hiding among the raspberries in these yummy muffins. The sweet white chocolate is a perfect compliment to the tartness of the raspberries.
Perfect Treat. These homemade muffins were so yummy I made them twice last week. A warm fresh muffin is the perfect way to start off the day or serve at a brunch. I also loved making them as an after school snack for my kids.
Adaptable Recipe: You can easily switch out the raspberries for any other favorite berry.
Ingredients Needed
- Raspberries, fresh
- Sugar, granulated and brown sugar
- Butter, salted
- Eggs, large
- Milk, I used 2 percent but you can use whole, fat free or almond milk.
- Heavy Whipping Cream
- Almond Extract
- Vanilla Extract
- All Purpose Flour
- Baking Powder. Be sure your baking powder is fresh and not expired.
- Salt
- White Chocolate Chips
How to Make Raspberry Muffins
- Wash raspberries and gently toss them in sugar to coat.
- Cream butter and sugar in a large bowl.
- Beat in eggs and extracts be careful not to overmix.
- Combine flour, baking powder and salt in a separate bowl and whisk.
- Add dry ingredients to butter mixture, alternating with milk and cream
- Stir in chips.
- Fold in raspberries gently.
- Fill prepared muffin tins 3/4 of the way with batter.
- Combine brown sugar and granulated sugar in a bowl.
- Sprinkle sugar mixture over the top of the batter.
- Bake at 375 degrees F until a toothpick comes out clean, about 25-30 minutes. Tops will be lightly golden brown.
- Allow muffins to cool in the baking tin for a few minutes before removing them to a cooling wire rack. These muffins are best served warm, fresh out of the oven.
Tips from leigh Anne
- To make mini muffins, follow recipe as directed, and pour batter into a mini muffin tin. Shorten the baking time to about 9-11 minutes.
- 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.
- 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.
- If your muffins tend to stick to the paper liner, lightly spray the liners on the inside with non stick cooking spray before filling them. The liner will peel away much easier.
Frequently Asked Questions
Can I use frozen raspberries in these raspberry muffins?
Frozen raspberries don’t work well in this recipe. They are too soft and mushy and will be too runny They don’t mix into the batter well. Use fresh raspberries for best results.
How do I store leftover raspberry muffins?
Store leftover muffins in an airtight container, in the refrigerator and they will last about 5-7 days. Stored airtight at room temperature they will last 2-3 days.
Can I freeze muffins?
Muffins are easy to freeze. After they have cooled, put them in an airtight container. They will last up to 3 months in the freezer. You can thaw them at room temperature and then warm them in the microwave for about 20 seconds
Can I use other kinds of berries in this recipe?
Yes, for some fun variations, you could use blueberries, blackberries or strawberries. Just use fresh berries.
Check out more delicious muffin recipes:
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Raspberry Muffin Recipe
Ingredients
- 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
Instructions
- In a bowl combine raspberries (washed) and 1/4 C sugar. Toss gently to coat the raspberries and let sit while you assemble the rest of the muffins
- In a mixing bowl cream butter and 3/4 cup 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 and gently fold in raspberries
- Line muffin tins with liners or grease well and fill 3/4 full.
- Combine brown sugar and remaining white sugar in a bowl and sprinkle over the top of the batter
- Bake at 375 degrees F for 25-30 minutes or until a toothpick comes out clean
- Best served warm
Tips & Notes:
Nutrition Facts:
Brittany says
These look amazing!!! I cannot wait to try them! I am excited the muffins are back. I am always looking for new recipes for things I can eat on the go for breakfast.
Susan says
These look delicious. I like anything with raspberries. So glad Muffin Monday is back, my grandkids in December really liked all of your muffin recipes I made.
Lisle says
They look wonderful! And thanks so much for the printable link–that’s so much better than having to cut and paste to get it to the right size!
Heather S says
They look delicious! I’m definitely bookmarking this recipe when fresh raspberries are in season!
Diane says
How much of the pint of raspberries do you use, all of it? This sounds like it is an automatic favorite of mine and I haven’t even tried them yet! Thanks for the share.
Leigh Anne says
Diane,
I used one of those small plastic containers of Raspberries – it says it is six ounces so it really isn’t a pint. I used the whole container