Raspberry White Chocolate Muffins


  • 2/3 cup granulated sugar
  • 1/4 cup butter, softened
  • 1 egg
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup whipping cream or half-and-half
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup grated or finely chopped white chocolate
  • 1 cup fresh or frozen raspberries (not thawed)
  • 2 tablespoons granulated sugar
  • 2 tablespoons brown sugar
  • 1/8 teaspoon ground cinnamon


  1. Heat oven to 375 degrees F (190 degrees C). Grease and flour a 12-cup muffin tin or line with paper liners.
  2. In large mixing bowl, cream 2/3 cup sugar and butter. Add egg; mix well.
  3. In separate bowl, combine flour, baking powder and salt; add to the creamed mixture alternately with cream.
  4. Stir in vanilla and almond extracts and the white chocolate.
  5. Gently fold in raspberries.
  6. Fill prepared muffin tin two-thirds full.
  7. Combine 2 tablespoons sugar, brown sugar and cinnamon; sprinkle over muffins.
  8. Bake for 18 to 20 minutes or until muffins test done.
  9. Cool in pan on wire rack.

Yield: 1 dozen muffins

Posted by Chyrel at Recipe Goldmine 10/11/2001 9:44 pm.

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