By Ocean~Ivy on July 16, 2002
Photo by kimounette
Photo by kimounette
"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."
Serving Size: 1 (1060 g)
Servings Per Recipe: 1
"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."
"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!"
"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*."
"Sorry, these did not work for me"
"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.
"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."
"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!"
"Made a gluten-free version of these today and they were FABULOUS!! Thanks for sharing!"
"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!"
"From reading mostly good reviews and the title description, I had higher expectations. The end product looked attractive, but not really elegant. More important, they tasted very ordinary, lacking any outstanding or distinctive flavor. I will put raspberries and vanilla chips to better use next time."
"Oh, my! These are absolutely wonderful! I'm making another batch right now! One just won't do. I'm not even a big raspberry fan, but I had some in the freezer that I wanted to use up. I found this recipe, read the reviews and, just had to try it. My husband does not like raspberries, but loved these. He couldn't believe it when I told him I used raspberries in these. I'm not sure what he thought I used but it fooled him. All five kids loved these as well. I did use 1/2 c. sugar instead of 1/3 cup and only 1/2 tsp. salt. Instead of the melted butter and sugar topping, I dusted half of the muffins with powdered sugar and didn't do anything to the other half. Both ways tasted great! I will now be buying raspberries on a regular basis just to make these! Thank you for this scrumptious recipe!"
"These were very nice. I increased the sugar to a scant 1/2 cup and decreased the salt as I used salted butter, also I just sprinkled sugar on top before baking. I will make these again."
"Giving this one 5 stars. Family loved them and so did the gals at work. I took the suggestion of others to increase the sugar to 1/2 cup. After they had cooled slightly I brushed them with melted butter then just dusted with powdered sugar, which gave them just the right amount of sweetness. I thought dipping them in granulated sugar my be overpowering."
"These were REALLY good!!! I made them into about 32 mini muffins and they turned out great! I baked them for only about 15 minutes and they turned out perfectly. I had just a few more of the white choc chips (can never have too many!). They were eaten very quickly!!"
"Delicious! The chocolate and the raspberries go SO well together. I made these with half whole wheat, half white flour as I always do for muffins now and no one knows. I didn't add any of the salt and just used the 1.8g (1/3 teaspoon) that was in the butter already and they are so flavourful. I'm glad I didn't add the salt as they must be seriously salty with a whole teaspoon? Still, anyway, I really enjoyed these so thanks for the recipe."
"All I can say is yummy! These were lush, I didn't do the last bit with the butter and sugar topping to keep the calories down. They are sweet enough without it. Thankyou very much!"
"These muffins are really good and a nice change from blueberry muffins. I didn't put any butter or sugar on top but I did increase the sugar to 1/2 cup. They were the perfect sweetness. Very moist too. They baked up in about 20 minutes. Thank you for sharing this great recipe!"