'It took me a couple of batches to perfect these muffins,' writes Stephanie Moon of Nampa, Idaho, 'but my family thinks this version is the best! And since they always gobble them up fast, I have to agree.' TIP: Gently stir the raspberries into the batter, so they don't break apart.

Allrecipes Member

Recipe Summary test

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, toss raspberries with 1/4 cup sugar; set aside. In a large mixing bowl, cream butter and 1/2 cup sugar. Beat in egg and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with cream. Stir in chips and reserved raspberries.

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  • Fill greased or paper-lined muffin cups three-fourths full. Combine brown sugar and remaining sugar; sprinkle over batter. Bake at 375 degrees F for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts

336 calories; protein 5.1g; carbohydrates 49.9g; fat 12.5g; cholesterol 33.1mg; sodium 287.9mg. Full Nutrition
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Reviews (64)

Rating: 5 stars
07/21/2008
SO YUMMY! Because the batter was very thick i knew i wasnt going to be able to fold the raspberries in without it becoming mush. So i scooped about a TBS of batter into the muffin tin, dropped 3 berries in the middle and filled the tins with the rest of the batter and topped it with a raspberry on top. It was perfect! Read More
(20)
Rating: 5 stars
12/23/2010
I followed the recipe exact, only using fat free evaporated milk, only because I'm out of fat free half-n-half. These were easy to mix up and baked up beautifully. The smell of them baking was really out of this world. The boys just loved these. They look just like something you'd get from a fancy bakery. Read More
(9)
Rating: 5 stars
07/20/2007
Perfect muffins! They are light and fluffy, not cakey, just the way I like my muffins to be. I didn't change a thing and will make them often! Just beautiful! Read More
(6)
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Rating: 5 stars
02/05/2009
These were AMAZING. They are just like ones I get from a gormet bakery in my hometown. And i've tried so many to try and figure out how they make thier SOO good. I'm so glad I finally figured it out! The only thing I changed was I used coconut milk instead of heavy cream because I'm lactose intolerant (coconut cream is the best substitute for heavy cream when baking, it's the same consistancy with just a hint of coconut flavor) and I used all vanilla extract. Although the batter is thick I still fold in the berries, but i also used frozen because fresh aren't available this time of year where i live. I let them thaw just a little to soak up the sugar but still be firm enough the fold in. It also works better as a bread instead of muffins. I've made these with strawberry/banana pieces, blackberry, raspberry, lemon zest poppyseed and plain strawberry. Everytime has came out amazing and delicous. Thanks so much for posting this! Read More
(6)
Rating: 4 stars
06/01/2011
we love these! the raspberry and white chocolate go great together. i just throw the chips in whole. they are sweet enough without the extra sugar on top so i never add it. delicious flavor! Read More
(6)
Rating: 5 stars
06/30/2010
This recipe is amazing! I used close to double the amount of raspberries and mini chocolate chips. I just used milk, cause it was all I had. I will be making this on a regular basis. I made two batches today and froze them for busy mornings and toddler snacks. Thanks for sharing! Read More
(6)
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Rating: 5 stars
09/19/2011
These turned out pretty good! I made 16 cupcake size muffins. I was shy one cup of white chocloate chips. Note that the batter will be thick. I didn't fold the raspberries directly into the batter, I just put a couple of them in between the two layers of batter. I placed one raspberry on top of each muffin as well. Lastly, I just sprinkled the remainder of the white sugar on top right before baking, omitting the brown sugar topping. They baked up nicely in 25 minutes. These muffins are a nice light brown color with raspberries and its' red juices baked right in (see my picture). The muffins look and feel light and fluffy. They are moist and delicious muffins! The white chocolate chips blend well with the raspberries and adds to the texture of the muffns. I like the sugar topping as it has a slight sweet crunch in each bite. The ingredients, directions and baking time is approximate. Although I did end up with a few extra muffins I am not complaining, just more for me! Read More
(4)
Rating: 4 stars
12/21/2008
Very good muffins. I only used this half cup of sugar and they were perfect & not too sweet. great consistancy. I omited the almond and vanilla extract and used 2ts of matcha green tea. I also did as suggested and didn't fold the raspberries directly into the batter, I just put them between two layers of batter... yummy! Read More
(4)
Rating: 5 stars
06/25/2011
These were gorgeous! I have been making muffins of all kinds for years, and this is brilliant recipe. I made 6 texas size muffins and boy did they raise so nice, just like you buy in fancy bakeries. My granddaughters are picky eaters (5, 3, 1) and they scarfed down a muffin almost straight from oven, wanting more. I stuck to recipe only changing from white chocolate (yuck) to a few semi sweet chips, not as much as recipe called for. For those complaining about the berries bleeding into the batter, take your berries put them on a cookie sheet and put in freezer until frozen(if using fresh berries) before adding into batter. I have no bleeding at all. Girls and I will be making more of these tomorrow...(according to them). Also going to exchange apple sauce for the butter, to help cut calories... EDIT: I made these again this am, to cut a few calories I used 2% milk instead of cream and apple sauce in replace of butter. The batter is still very thick but maybe a bit more stirable. It did not change the taste at all. So if you still want taste and cut over 1/3 of the calories just sub a couple ingrediants. Read More
(4)