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Raspberry-White Chocolate Chip Muffins

Rated as 5 out of 5 Stars

"These buttermilk muffins with fresh raspberries and white chocolate chips are just sweet enough without going overboard."
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1 h 15 m servings 250
Original recipe yields 12 servings (12 muffins)


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  1. Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin or use paper liners.
  2. Sift flour, sugar, baking powder, and baking soda together in a large bowl.
  3. Combine buttermilk, egg, and vanilla extract together in a small bowl and whisk together.
  4. Add buttermilk mixture and melted butter to flour mixture, whisking until just moistened; batter will be lumpy. Fold in raspberries, miniature white chocolate chips, and raspberry jam. Fill muffin cups with batter.
  5. Combine sugar and cinnamon in a small bowl. Sprinkle topping on muffins. Top with white chocolate chips.
  6. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
  7. Cool in the pan for 10 minutes before transferring to a rack to cool completely, about 30 minutes more.


  • Cook's Notes:
  • All-purpose flour is okay in this recipe. And you can use almond extract in place of vanilla, if you prefer.
  • Raspberries spoil quickly, so eat muffins quickly or store refrigerated to extend their life.

Nutrition Facts

Per Serving: 250 calories; 8.7 39.4 4 29 141 Full nutrition

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I WILL TOTALLY MAKING THIS AGAIN!! Loved it, made it twice. Once without any changes except for spraying the liners which helps keep the muffins from falling apartment and sticking to the liner...