Raspberry Muffin Recipe

Raspberry Muffins full of delicious fresh raspberries and bits of white chocolate goodness.

Course Bread/Breakfast

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 341kcal

Author Leigh Anne Wilkes

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

Notes

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.

Nutrition