Elegant White Chocolate Raspberry Muffins

"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."
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by kimounette photo by kimounette
photo by under12parsecs photo by under12parsecs
Ready In:
12 muffins




  • Grease 12 muffin tin cups.
  • Heat oven to 400°.
  • In a large bowl mix the milk, butter and egg.
  • Stir in all remaining muffin ingredients except raspberries & vanilla chips.
  • Stir only until flour is moistened,then gently stir in the berries & vanilla chips.
  • Spoon the batter into the greased muffin tins.
  • Bake for 24-28 minutes or until golden brown.
  • Let muffins cool a little, then remove from pan.
  • Dip top of each muffin top in melted butter, then in sugar.

Questions & Replies

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  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.
  2. It took 18-20 minutes to bake. We got 17 muffins. A tad dry for us.
  3. 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!
  4. 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*.
  5. Sorry, these did not work for me


  1. 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!


Hey there!~ My name is Crystal. I am 19,and living in Florida. I really love to cook,& bake all the time for my family.I just get so much enjoyment out of it! There is just something about the great aroma throughout the house when you bake something,creating special memories in the kitchen! A little more about me: I am a strict vegetarian,(almost vegan!,heh)but of course my whole family is not,so I cook just about anything! Other than cooking-I like to read,surf the net and create art. My favorite websites are: www.ebay.com & www.witchvox.com (I'm wiccan) Of course,the Zaar has become my favorite website! I love how friendly the people are and how interactive this place is!
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