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White Chocolate Raspberry Muffins

"Muffins made with white chocolate chips, fresh raspberries, and a hint of lemon zest are an easy and tasty breakfast treat or anytime snack with a gourmet twist."
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25 m servings
Original recipe yields 12 servings (1 dozen muffins)

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  • Prep

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  1. Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
  2. In a medium bowl, whisk egg, butter, milk, and lemon zest until combined. In a separate bowl, combine the flour, 1/4 cup sugar, baking powder and salt.
  3. Fold the dry ingredients into the wet ingredients. Stir until well combined. Gently fold the white baking chips and raspberries into the batter.
  4. Divide the batter evenly between the cups and sprinkle with 2 tablespoons sugar.
  5. Bake 15 minutes, or until a toothpick comes out clean.


  • Recipe Courtesy of Chef Stacey, ALDI Test Kitchen

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Read all reviews 4
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They were amazing!!! My husband are 2 1/2 in one sitting lol. I can't stay away from them either!! To solve the pan sticking issue, use parchment muffin or cupcake cups. Problem solved!

Didn't cook very well, won't come out of pan or wrapper. Family just said ok not great, don't need to make again.

I made these last night with fresh raspberries from my mother in law. I had to add a splash more milk when mixing together because the batter was too thick. Mine baked for 18 minutes and were a...

We loved it !!!! Not many recipes for raspberry muffins. Thanks Chef Stacey