13 Reviews

Excellent Muffin Recipe! I didn't use the crumb topping, and made a few small changes: I used butter instead of margarine; I mixed 4 tsp. of instant coffee into the milk; I added 1tsp. Vanilla; I used more raspberries (2pts) & mixed them right into the batter rather than adding them at the end. Very moist, great texture & nice flavor. Will definitely make again!

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litvat May 14, 2009

I used Pamela's GLUTEN FREE pancake and baking mix, it did fine. I also made it with LESS SUGAR, using only 5 Tbs, it didn't need any probably at all as the sweetness came through via the rasberries and mini choc chips. I used organic WHOLE MILK, Grass Fed BUTTER rather than margarine...the recipe allows for all these changes just fine. I left off the topping and they were delicious

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c4musa November 25, 2014

Is there a limit to how many I can eat?! I actually used butter instead of margarine because it was all I had in the house, so I don't know if that changed it at all, but they ROCKED! Also, I made them into mini muffins and baked them for about 15-17 minutes. They were super moist and I ate them warm so that the chocolate was melting and delicious!

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Carrie D. July 30, 2014

Only gave this 4 stars because the recipe calls for margarine. Otherwise, it's an excellent concept. I substituted half butter, half coconut oil for the margarine, used white whole wheat blend flour, part raw, part maple sugars, and substituted buttermilk (whole, raw) and adjusted the leavening to 2 tsp baking powder 1/2 tsp baking soda. Those are the kind of substitutions I always make. They were a big hit for my first meeting at my new job.

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praisinghim247 August 21, 2013

These muffins were AMAZING! The best muffins I have had in quite awhile and the SMELL! They just made my whole apartment smell like heaven when they were baking. I put them in for 20 minutes and used frozen raspberries, but I think the could have used another minute or two since the frozen raspberries are now a little mushy.

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jessbailey7 September 13, 2010

Oh these were 5 The texture was amazing!! Wouldn't hesitate to make them without the raspberries if I didn't have them on hand, but they were a nice touch!

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mommymakeit4u July 18, 2010

This was super tasty!! Instead of actual raspberries I used some preserve!! They were a huge hit in my house!

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amerdoodle41 February 08, 2009

A perfect muffin recipe! The addition of a few raspberries takes the flavour over the top! My muffins rose beautifully, the crumb topping was a little crunchy, and the texture of the muffins was just right. I love the vanilla in the crumbs, since there's none in the muffins themselves. I had only a cup of mini chocolate chips and that seemed to be enough. Baking time and temperature were just right. Thank you, Redsie. This recipe goes to the top of my list.

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Cookin-jo August 06, 2008

Wonferful muffins, I used butter in place of margarine, and used frozen wild blueberries in place of the raspberries which worked out great, these baked out beautiful and rose nice and high just way a muffing should be, I will definately make again soon, thanks for sharing hon!...Kitten:)

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Kittencal@recipezazz December 11, 2007
Raspberry-Chocolate Chip Muffins