Best White Raspberry Muffins Recipes

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WHITE RASPBERRY MUFFINS



White Raspberry Muffins image

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

Provided by muddyh2os

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 17

2 cups all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
1 pinch salt
¾ cup milk
2 tablespoons milk
1 large egg
¼ cup butter, melted
1 teaspoon raspberry extract
½ teaspoon vanilla extract
1 cup fresh raspberries
½ cup white chocolate chips
5 tablespoons white sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon raspberry extract
2 tablespoons butter

Steps:

  • 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.

Nutrition Facts : Calories 236.6 calories, Carbohydrate 34.4 g, Cholesterol 33.8 mg, Fat 9.4 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 5.6 g, Sodium 184.3 mg, Sugar 16.4 g

RASPBERRY-WHITE CHOCOLATE CHIP MUFFINS



Raspberry-White Chocolate Chip Muffins image

These buttermilk muffins with fresh raspberries and white chocolate chips are just sweet enough without going overboard.

Provided by spaz

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 1h15m

Yield 12

Number Of Ingredients 15

2 cups cake flour
⅓ cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
¾ cup buttermilk
1 large egg
1 teaspoon vanilla extract
¼ cup unsalted butter, melted
2 cups fresh raspberries
½ cup miniature white chocolate chips
3 tablespoons seedless raspberry jam
2 tablespoons white sugar
2 teaspoons ground cinnamon
¼ cup miniature white chocolate chips

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.

Nutrition Facts : Calories 250.1 calories, Carbohydrate 39.4 g, Cholesterol 28.7 mg, Fat 8.7 g, Fiber 2 g, Protein 4 g, SaturatedFat 5.1 g, Sodium 140.9 mg, Sugar 18.8 g

RASPBERRY & WHITE CHOCOLATE MUFFINS



Raspberry & white chocolate muffins image

Indulge in these raspberry and white choc chip muffins for a sweet treat. Made with fresh or frozen raspberries, they're perfect served with a cuppa

Provided by Liberty Mendez

Categories     Afternoon tea

Time 50m

Number Of Ingredients 11

100g unsalted butter, softened
65g caster sugar
65g light brown sugar
2 large eggs, room temperature
125g Greek yogurt
1 tsp vanilla paste
5 tbsp milk
250g self-raising flour
1 tsp baking powder
200g raspberries (fresh or frozen)
75g white chocolate chips

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.

Nutrition Facts : Calories 302 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.44 milligram of sodium

ELEGANT WHITE CHOCOLATE RASPBERRY MUFFINS



Elegant White Chocolate Raspberry Muffins image

A favorite recipe I found online, and thought I should pass on here at the zarr! This really is a elegant, pretty, but most of all tasty dessert treat.

Provided by OceanIvy

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 11

1 cup milk
1/2 cup butter, melted
1 egg, slightly beaten
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup fresh raspberries (do not thaw) or 1 cup frozen raspberries (do not thaw)
1/2 cup vanilla chip
1/4 cup butter, melted
1/4 cup sugar

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.

Nutrition Facts : Calories 278.2, Fat 15.2, SaturatedFat 9.3, Cholesterol 50.3, Sodium 408.7, Carbohydrate 32.3, Fiber 1.2, Sugar 14.4, Protein 4

CHUNKY WHITE CHOCOLATE-RASPBERRY MUFFINS



Chunky White Chocolate-Raspberry Muffins image

My mother's personal favorite--chunks of smooth white chocolate and tart raspberries floating in a tender vanilla batter with a sugared topping. What's not to love?!

Provided by JamesDeansGirl

Categories     Quick Breads

Time 42m

Yield 12 serving(s)

Number Of Ingredients 11

1/4 cup butter, softened
1/2 cup sugar
1 tablespoon sugar
1 large egg
1 cup milk
1 teaspoon vanilla extract
1 tablespoon baking powder
2 cups flour
1 tablespoon flour
8 ounces white chocolate, chopped
1/2 cup fresh raspberry

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



Raspberry & white chocolate crumble muffins image

Mix tangy raspberries with white chocolate chips, a light sponge and toasty topping to make these moreish muffins. They're ideal for a mid-morning snack

Provided by Liberty Mendez

Categories     Snack

Time 55m

Yield Makes 10-12

Number Of Ingredients 15

100g unsalted butter, softened
65g caster sugar
65g light brown soft sugar
2 large eggs, at room temperature
125g Greek yogurt
1 tsp vanilla paste
5 tbsp milk
250g self-raising flour
1 tsp baking powder
175g raspberries (fresh or frozen)
90g white chocolate chips
3 tbsp plain flour
3 tbsp light brown soft sugar
50g cold unsalted butter, cut into cubes
50g rolled oats

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.

Nutrition Facts : Calories 344 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium

RASPBERRY-WHITE CHOCOLATE MUFFINS



Raspberry-White Chocolate Muffins image

Raspberries and white chocolate create a favorite flavor combination in these extra-special (but surprisingly easy-to-make) muffins. Try them for breakfast or as a snack.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 28m

Yield 12

Number Of Ingredients 7

1 egg
2 cups Original Bisquick™ mix
2/3 cup milk
1/2 cup white baking chips
1/3 cup sugar
2 tablespoons vegetable oil
1 cup raspberries

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.

Nutrition Facts : Calories 195, Carbohydrate 26 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg

RASPBERRY WHITE CHOCOLATE MUFFINS



Raspberry White Chocolate Muffins image

Number Of Ingredients 7

2 cups Original Bisquick®
1/2 cup white chocolate chips
1/3 cup sugar
2/3 cup milk
2 tablespoons vegetable oil
1 egg
1 cup raspberries

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.

Nutrition Facts : Nutritional Facts Serves

RASPBERRY & WHITE CHOC MUFFINS



Raspberry & White Choc Muffins image

The best muffins this side of East Yorkshire

Provided by superspatula

Time 40m

Yield Makes Muffins

Number Of Ingredients 0

Steps:

  • Preheat the oven to 200C/180C fan/Gas mark 6 and line a 12-hole muffin tin with cases.
  • Sift the flour and baking powder into a bowl and stir in the sugar.
  • Crack the egg into a separate bowl and whisk in the vanilla extract, milk and butter.
  • Stir the wet ingredients into the dry and add the raspberries and chocolate, take care not to overmix.
  • Spoon the mixture into the cases and bake for 25-30 minutes and bake until well risen and just firm to the touch.

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