Chunky White Chocolate-Raspberry Muffins

Chunky White Chocolate-Raspberry Muffins created by SpartanBaker

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?!

Ready In:
42mins
Serves:
Units:

ingredients

directions

  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@JamesDeansGirl
Contributor
@JamesDeansGirl
Contributor
"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?!"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. SpartanBaker
    Chunky White Chocolate-Raspberry Muffins Created by SpartanBaker
    Reply
  2. Amberlyrose
    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! :)
    Reply
  3. KirstenSU04
    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 :)
    Reply
  4. ingridwijckmans
    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.
    Reply
  5. JamesDeansGirl
    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?!
Advertisement