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I have made this recipe 3 times now. At first I made "as is" and my parents adored them and I was sure that I forgot the sugar - they had no sweetness at all (imo). I made them a second time "as is" and I made sure that I had sugar in them and again - no sweetness but the friends I made them for really liked them. So this weekend was my third try, my friend requested them. I added more sugar until the batter satisfied my taste test, added 1 tsp of vanilla and cut the salt back a little. LOVED THEM!!! They were gobbled up in no time flat. They were loved as is and I guess I just felt they needed a little more sweetness so I will just add more sugar and some vanilla from now on. Glad I gave them the third try - they are a keeper.

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DDW May 11, 2009

The mixing instructions are misleading. It says to mix sugar, milk and melted butter together first, but as soon as the melted butter hits the cold milk it begins to congeal. After using a hand beater to de-clump best I could, I added the dry ingredients and wound up with a sticky dough instead of pourable muffin batter. Since I couldn't pour into muffin cups, I greased a loaf pan to try to salvage it as bread. Because the dough was rough, the raspberries broke when I folded them in. The butter should be room temp softened, not melted in a microwave and a paddle attachment used on a KitchenAid mixer instead. I also think there may have been too much flour.<br/><br/>I have this baking in the oven right now - we'll see!

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WeekendWife July 28, 2013

This is an amazing recipe. So very flavorful, moist, tender and delicious! I made 2 loaves of bread rather than the muffins using buttermilk in place of the regular milk and simply sprinkling some sugar over the tops of the loaves about half way through baking. In the loaf pans this took about an hour at 350*.

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under12parsecs August 21, 2011

Sorry, these did not work for me

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Laureen in B.C. January 22, 2011

These are delicious and look beautiful
Roommates and I all loved them
I made one batch with the 1/2 cup of sugar as some suggested but left off the topping... and the other batch I used the 1/3 cup of sugar but sprinkled the tops with a mixture of brown and white sugar before baking. Both were very good.
Thanks

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RoxyGurl September 02, 2010

This is the best recipe I have tried so far! Easy to make in the morning and the warm muffins are to die for. Thank you for the great recipe.

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My Sweetie's Sweetheart June 17, 2010

Ok, so I did change a couple of the ingredients, I subbed blackberries for the raspberries and dark chocolate chunks for the white chocolate, but these were very tasty. The batter was delicious! It has a good crumb, and it's not to sweet. I just sprinkled sugar over the top before baking, it made a pretty, tasty topping. I filled my muffin cups about 3/4 full and they just barely have a little mound on top, so next time I'll fill them to the brim! Thanks for the recipe!

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Chef bifaerie79 May 12, 2010

Made a gluten-free version of these today and they were FABULOUS!! Thanks for sharing!

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Jnet 72 March 26, 2010

These are super easy to make and OH SO DELICIOUS. I made them for a garden club social and everyone LOVED them. I use parchment paper wraps as the muffin cups... they do look elegant!

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lincoln_rose March 25, 2010
Elegant White Chocolate Raspberry Muffins