Skip to main content New this month
Get the Allrecipes magazine

Raspberry Cream Muffins

Rated as 4.51 out of 5 Stars

"'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."
Added to shopping list. Go to shopping list.

Ingredients

40 m servings
Original recipe yields 12 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.

Reviews

Read all reviews 55
  1. 63 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

I followed another reviewer's suggestion to put the fruit between two layers of the batter, and all my muffins broke into two pieces! :( Also, they were overly sweet, even though I didn't sprink...

Most helpful
Most positive
Least positive
Newest

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...

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 r...

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!

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 ...

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...

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!

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 batt...

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 baker...

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 d...