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    You are in: Home / Recipes / Chunky White Chocolate-Raspberry Muffins Recipe
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    Chunky White Chocolate-Raspberry Muffins

    Chunky White Chocolate-Raspberry Muffins. Photo by SpartanBaker

    1/1 Photo of Chunky White Chocolate-Raspberry Muffins

    Total Time:

    Prep Time:

    Cook Time:

    42 mins

    22 mins

    20 mins

    JamesDean'sGirl's Note:

    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?!

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    Units: US | Metric


    1. 1
      Preheat oven to 400*F.
    2. 2
      Grease 12 standard-size muffin cups, or line with paper wrappers.
    3. 3
      In a medium bowl, using an electric mixer on medium speed, cream together the butter and sugar until smooth.
    4. 4
      Add the egg, milk, and vanilla; blend well.
    5. 5
      In a large bowl, combine the baking powder, 2 cups of the flour, and the white chocolate; whisk to combine.
    6. 6
      Gradually add to the butter mixture; stirring just until combined.
    7. 7
      Gently fold in the raspberries--the batter will be slightly lumpy.
    8. 8
      Fill the muffin cups 3/4 full of batter.
    9. 9
      In a small bowl, combine the 1 Tbsp. of flour and sugar; mix thoroughly.
    10. 10
      Dust muffin tops with the sugar mixture.
    11. 11
      Bake for 20-25 minutes, or until the center of a muffin springs back when lightly pressed.
    12. 12
      Cool for 5 minutes in the tins; carefully transfer muffins to wire racks and cool further.
    13. 13
      Serve warm or cool; store in an airtight container at room temperature.

    Ratings & Reviews:

    • on December 20, 2008


      This recipe is delicious! I found it on the inside of a Ghiradelli white chocolate baking bar and was about to post it but found yours. Thanks so much for posting JamesDean'sGirl! :)

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    • on August 30, 2007


      Great recipe! I have made these a few times now & found that if you decrease the sugar a little they are still plenty sweet. I also use slightly less white chocolate chips & raspberries than called for because it lightens the batter slightly & makes them rise sky high! Thanks :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 10, 2007


      I love these! The recipe made 12 huge, tasty muffins! I used half dark chocolate because I didn't have enough white but they we're still delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chunky White Chocolate-Raspberry Muffins

    Serving Size: 1 (85 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 273.4
    Calories from Fat 101
    Total Fat 11.2 g
    Saturated Fat 6.7 g
    Cholesterol 32.4 mg
    Sodium 158.0 mg
    Total Carbohydrate 38.8 g
    Dietary Fiber 0.9 g
    Sugars 20.8 g
    Protein 4.6 g

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