Ingredients40 m servings 237 cals
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour 12 muffin cups.
- 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.
Per Serving: 237 calories; 9.4 g fat; 34.4 g carbohydrates; 4.1 g protein; 34 mg cholesterol; 184 mg sodium. Full nutrition
ReviewsRead all reviews 14
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 d...
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 lin...
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 "sprinkle...
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...
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 fro...
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.
These were excellent. Like other reviewers, I used almond extract, instead of raspberry extract. I hesitated at the "1 tablespoon baking powder", but did as the recipe said. The muffins are a...