Best Raspberry White Chocolate Muffins Recipes

RASPBERRY-WHITE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin or use paper liners.
• Sift flour, sugar, baking powder, and baking soda together in a large bowl.
• Combine buttermilk, egg, and vanilla extract together in a small bowl and whisk together.
• 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.
• Combine sugar and cinnamon in a small bowl. Sprinkle topping on muffins. Top with white chocolate chips.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
• Cool in the pan for 10 minutes before transferring to a rack to cool completely, about 30 minutes more.

RASPBERRY & WHITE CHOCOLATE MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
• Beat the butter and sugar together for 5 mins until pale and fluffy. Add the eggs gradually and beat in until combined. Stir in the yogurt, vanilla and milk. Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150g raspberries and white chocolate chips and fill the muffin cases three-quarters full.
• Push 2 raspberries into the top of each muffin so they're sticking out slightly. Bake for 8 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 20-25 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

ELEGANT WHITE CHOCOLATE RASPBERRY MUFFINS

Steps:

• Grease 12 muffin tin cups.
• Heat oven to 400°.
• In a large bowl mix the milk, butter and egg.
• Stir in all remaining muffin ingredients except raspberries & vanilla chips.
• Stir only until flour is moistened,then gently stir in the berries & vanilla chips.
• Spoon the batter into the greased muffin tins.
• Bake for 24-28 minutes or until golden brown.
• Let muffins cool a little, then remove from pan.
• Dip top of each muffin top in melted butter, then in sugar.

CHUNKY WHITE CHOCOLATE-RASPBERRY MUFFINS

Steps:

• Preheat oven to 400*F.
• Grease 12 standard-size muffin cups, or line with paper wrappers.
• In a medium bowl, using an electric mixer on medium speed, cream together the butter and sugar until smooth.
• Add the egg, milk, and vanilla; blend well.
• In a large bowl, combine the baking powder, 2 cups of the flour, and the white chocolate; whisk to combine.
• Gradually add to the butter mixture; stirring just until combined.
• Gently fold in the raspberries--the batter will be slightly lumpy.
• Fill the muffin cups 3/4 full of batter.
• In a small bowl, combine the 1 Tbsp. of flour and sugar; mix thoroughly.
• Dust muffin tops with the sugar mixture.
• Bake for 20-25 minutes, or until the center of a muffin springs back when lightly pressed.
• Cool for 5 minutes in the tins; carefully transfer muffins to wire racks and cool further.
• Serve warm or cool; store in an airtight container at room temperature.

RASPBERRY & WHITE CHOCOLATE CRUMBLE MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Put all of the crumble topping ingredients in a bowl along with a pinch of salt and rub together using your fingertips until you have a crumbly mixture.
• For the muffins, beat the butter and sugars together for 5 mins until pale and fluffy. Add the eggs gradually, beating until combined. Mix in the yogurt, vanilla and milk.
• Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in the raspberries and the white chocolate chips and fill the muffin cases leaving a little gap at the top. Cover the muffins with a layer of the crumble topping and bake for 10 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 25-30 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

RASPBERRY-WHITE CHOCOLATE MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
• Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries. Divide batter evenly among cups.
• Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.

RASPBERRY WHITE CHOCOLATE MUFFINS

Steps:

• 1. Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches or line with paper baking cups.2. Stir all ingredients except raspberries in large bowl just until moistened. Fold in raspberries. Divide batter evenly among cups.3. Bake 15 to 18 minutes or until golden brown. Cool slightly remove from pan to wire rack.HIGH ALTITUDE (3500 to 6500 feet): Bake 16 to 19 minutes.NUTRITION FACTS: 1 Muffin: Calories 195 (Calories from Fat 80) Fat 9g (Saturated 3g) Cholesterol 20mg Sodium 300mg Carbohydrate 26g (Dietary Fiber 1g) Protein 3g % DAILY VALUE: Vitamin A 2% Vitamin C 2% Calcium 8% Iron 4% DIET EXCHANGES: 1 Starch 1 Fruit 1 FatBETTY'S TIP: For a sweet finish, dip muffin tops into melted butter and then into coarse sugar crystals or granulated sugar. Another dazzler-drizzle the tops with melted white baking chips.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.