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Raspberry Muffins
Raspberry Muffins full of delicious fresh raspberries and bits of white chocolate goodness.
Course
Bread/Breakfast
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
12
muffins
Calories
341
kcal
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 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
Nutrition
Calories:
341
kcal
|
Carbohydrates:
50
g
|
Protein:
5
g
|
Fat:
13
g
|
Saturated Fat:
8
g
|
Cholesterol:
55
mg
|
Sodium:
165
mg
|
Potassium:
224
mg
|
Fiber:
1
g
|
Sugar:
28
g
|
Vitamin A:
330
IU
|
Vitamin C:
3.8
mg
|
Calcium:
105
mg
|
Iron:
1.5
mg