Best 3 White Raspberry Muffins Recipes
**White Raspberry Muffins: A Delightful Treat for Berry Lovers**
Indulge in the delightful flavors of white chocolate and raspberries with our collection of white raspberry muffin recipes. These muffins are perfect for breakfast, brunch, or as a sweet snack. With their moist and tender crumb, bursting with tangy raspberries and rich white chocolate chips, these muffins are sure to satisfy your sweet cravings. From classic muffin recipes to variations with streusel toppings, cream cheese swirls, and even a gluten-free option, our recipes offer something for every baker and taste preference. Gather your ingredients, preheat your oven, and let's embark on a delicious baking journey with our white raspberry muffin recipes.
WHITE RASPBERRY MUFFINS
White chocolate chips and fresh raspberries make for an irresistible muffin.
Provided by muddyh2os
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour 12 muffin cups.
- Combine 2 cups flour, 1/3 cup sugar, baking powder, and salt in a large bowl. Whisk both amounts of milk with egg in another bowl; stir into flour mixture with 1/4 cup melted butter, 1 teaspoon raspberry extract, and vanilla extract until just moistened. Batter will be lumpy. Fold in raspberries and white chocolate chips; spoon batter into prepared muffin cups.
- Mix 5 tablespoons sugar, 2 tablespoons flour, cinnamon, and 1/2 teaspoon raspberry extract in a bowl. Use a pastry cutter to chop 2 tablespoons butter into mixture until it resembles a coarse crumble; sprinkle over muffins.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 21 minutes.
Nutrition Facts : Calories 236.6 calories, Carbohydrate 34.4 g, Cholesterol 33.8 mg, Fat 9.4 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 5.6 g, Sodium 184.3 mg, Sugar 16.4 g
CHUNKY WHITE CHOCOLATE-RASPBERRY MUFFINS
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?!
Provided by JamesDeansGirl
Categories Quick Breads
Time 42m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- 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.
RASPBERRY-WHITE CHOCOLATE MUFFINS
Raspberries and white chocolate create a favorite flavor combination in these extra-special (but surprisingly easy-to-make) muffins. Try them for breakfast or as a snack.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 28m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
- Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries. Divide batter evenly among cups.
- Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.
Nutrition Facts : Calories 195, Carbohydrate 26 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg
Tips:
- For a moist and tender muffin, use buttermilk instead of regular milk. Buttermilk reacts with the baking soda to create a light and fluffy texture.
- Don't overmix the batter. Overmixing can develop the gluten in the flour, which will make the muffins tough.
- Fill muffin cups only about 2/3 full. This will prevent the muffins from overflowing and will also help them bake evenly.
- Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking can dry out the muffins.
- For a crispy muffin top, brush the tops with melted butter before baking.
- Serve the muffins warm with your favorite toppings, such as butter, jam, cream cheese, or fresh fruit.
Conclusion:
White raspberry muffins are a simple yet delicious treat that can be enjoyed for breakfast, lunch, or a snack. They are easy to make and can be customized to your liking. Whether you like them plain or with your favorite toppings, these muffins are sure to please everyone.
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