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.
I love a warm fresh muffin for breakfast. Be sure and check out some of our favorite breakfast dishes that would be perfect served with a basket of fresh muffins. This overnight breakfast casserole is one for sure. We also love these migas with a muffin and this quiche is another perfect thing to serve with the muffins.
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 raspberry season to enjoy these. A warm fresh muffin is the perfect way to start off the day. I also loved making them as an after school snack for my kids.
For these raspberry muffins I used 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. I use this flavor combination a lot and these raspberry white chocolate cookies are so good! And this white chocolate raspberry cheesecake is heaven on a plate.
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.
- Gently fold the sugared raspberries into the batter, it is a thick batter. 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 crunch on top! Use about 1 Tablespoon of sugar mixture per muffin.
- 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 they are delicious cooled too.
Mini Muffins: 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.
Freezing Muffins: Muffins are easy to freeze. After they have cooled, just 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.
Storing Muffins: Keep them in an airtight container, stored in the refrigerator and they will last about 5-7 days. Stored airtight at room temperature they will last 2-3 days.
Fresh Raspberries: Because of how thick this batter is 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 for best results.
For other delicious muffin recipes try these:
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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. 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 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
Originally posted February 28, 2011
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