White chocolate chips and fresh raspberries make for an irresistible muffin.

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
12
Yield:
1 dozen muffins
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease and flour 12 muffin cups.

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  • Combine 2 cups flour, 1/3 cup sugar, baking powder, and salt in a large bowl. Whisk both amounts of milk with egg in another bowl; stir into flour mixture with 1/4 cup melted butter, 1 teaspoon raspberry extract, and vanilla extract until just moistened. Batter will be lumpy. Fold in raspberries and white chocolate chips; spoon batter into prepared muffin cups.

  • Mix 5 tablespoons sugar, 2 tablespoons flour, cinnamon, and 1/2 teaspoon raspberry extract in a bowl. Use a pastry cutter to chop 2 tablespoons butter into mixture until it resembles a coarse crumble; sprinkle over muffins.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 21 minutes.

Nutrition Facts

237 calories; protein 4.1g 8% DV; carbohydrates 34.4g 11% DV; fat 9.4g 15% DV; cholesterol 33.8mg 11% DV; sodium 184.3mg 7% DV. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/03/2014
These were THE BEST! My younger brother was so excited when I told him I was making these, instead of "those nasty chocolate chip muffins!" I did make some changes and substitutions, though. I didn't have raspberry extract, so I used almond instead. I also used two cups of raspberries instead of one, and made an icing to go on top. The recipe is below if anyone is interested. Icing 1/2 cup confectioners' sugar, 3/4 teaspoon almond extract 3 teaspoons milk Combine all ingredients well. Drizzle over warm muffins. Read More
(17)
37 Ratings
  • 5 star values: 31
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/03/2014
These were THE BEST! My younger brother was so excited when I told him I was making these, instead of "those nasty chocolate chip muffins!" I did make some changes and substitutions, though. I didn't have raspberry extract, so I used almond instead. I also used two cups of raspberries instead of one, and made an icing to go on top. The recipe is below if anyone is interested. Icing 1/2 cup confectioners' sugar, 3/4 teaspoon almond extract 3 teaspoons milk Combine all ingredients well. Drizzle over warm muffins. Read More
(17)
Rating: 4 stars
02/04/2013
Good taste in spite of the fact that the liners (and I rarely use them) all stuck horribly to the muffin. If I were to use them again with this recipe I would spray the inside of the paper liners. Would have liked a little more chocolate flavor so I'll probably increase the chocolate chips to 3/4 cup but that's a personal taste preference. The best part of the muffin definitely is the burst of fresh raspberry flavor that you get. That's what will keep me coming back. Read More
(10)
Rating: 4 stars
04/10/2015
These were a hit and disappeared quickly. I did substitute chocolate chips instead of white chocolate because we didn't have the latter. I was disappointed because the streusel topping "sprinkled" on the top all fell off the muffin and baked onto the pan. Just be sure and pat it into the muffin mix with a spoon before baking. Read More
(6)
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Rating: 5 stars
08/13/2015
delicious! I have some raspberries that I needed to use. never made raspberry muffins before and I don't have good experience making muffins I tried this recipe and it turned out better then I was expecting. fluffy delicate and sweet muffins. I add 2 cups of raspberries because I wanted to use all I have left and replace the raspberry extract for almond extract as other suggested because I didn't have the other ingredient. I didn't do the crumble top because I don't think I need that and it was perfect. I am so happy I gave it a try. I will keep it in my recipe box. thanks for the recipe! Read More
(2)
Rating: 5 stars
06/18/2014
Yummy! You gotta try these! Read More
(1)
Rating: 5 stars
03/27/2014
Absolutely delicious! I used Pam baking spray on the non stick muffin cups and they came out of the molds perfect. Will make again. This is a keeper in my recipe box. Thanks for sharing. Read More
(1)
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Rating: 5 stars
03/29/2014
Wow these may be the best muffins I have ever had including those expensive muffins available at coffee shops. I used frozen raspberries and they were fine. I suggest pressing individual frozen raspberries (4-5 per muffin) into the already-filled muffin cups so as not to end up with pink batter. As much as I loved them I could not have eaten three:-). Read More
(1)
Rating: 5 stars
06/29/2014
These were great the first day! I had one two days later and it was a bit dry but still good. Used almond extract since I didn't have raspberry. Easy and different than normal muffins I make. I'll make again. Read More
Rating: 5 stars
05/06/2016
The muffins came out just delicious! I used dark chocolate chips which tasted so wonderful with the raspberries. I will definitely make these again. Read More