Chunky White Chocolate Raspberry Muffins 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
CHOCOLATE CHUNK RASPBERRY MUFFINS
Make and share this Chocolate Chunk Raspberry Muffins recipe from Food.com.
Provided by JanetB-KY
Categories Quick Breads
Time 35m
Yield 18-20 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400° F; lightly coat eighteen to twenty 2 1/2-inch muffin cups with nonstick cooking spray.
- Drain raspberries; discard syrup.
- Combine flour, sugar, baking powder and salt; make well in the center.
- Combine eggs, milk, oil and yogurt in medium bowl; add egg mixture all at once to flour mixture; stir just until moistened,batter should be lumpy; fold in raspberries and chunks.
- Spoon batter into prepared muffin cups, filling each about 3/4 full; sprinkle with pecans.
- Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
- Cool in pan on wire rack for 5 minutes; remove muffins to wire rack to cool slightly; serve warm.
Nutrition Facts : Calories 308.9, Fat 13.9, SaturatedFat 5.1, Cholesterol 25.6, Sodium 110.6, Carbohydrate 42.5, Fiber 3, Sugar 27.2, Protein 4.3
RASPBERRY-WHITE CHOCOLATE CHIP MUFFINS
These buttermilk muffins with fresh raspberries and white chocolate chips are just sweet enough without going overboard.
Provided by spaz
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 1h15m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin or use paper liners.
- Sift flour, sugar, baking powder, and baking soda together in a large bowl.
- Combine buttermilk, egg, and vanilla extract together in a small bowl and whisk together.
- Add buttermilk mixture and melted butter to flour mixture, whisking until just moistened; batter will be lumpy. Fold in raspberries, miniature white chocolate chips, and raspberry jam. Fill muffin cups with batter.
- Combine sugar and cinnamon in a small bowl. Sprinkle topping on muffins. Top with white chocolate chips.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
- Cool in the pan for 10 minutes before transferring to a rack to cool completely, about 30 minutes more.
Nutrition Facts : Calories 250.1 calories, Carbohydrate 39.4 g, Cholesterol 28.7 mg, Fat 8.7 g, Fiber 2 g, Protein 4 g, SaturatedFat 5.1 g, Sodium 140.9 mg, Sugar 18.8 g
RASPBERRY & WHITE CHOCOLATE MUFFINS
Indulge in these raspberry and white choc chip muffins for a sweet treat. Made with fresh or frozen raspberries, they're perfect served with a cuppa
Provided by Liberty Mendez
Categories Afternoon tea
Time 50m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
- Beat the butter and sugar together for 5 mins until pale and fluffy. Add the eggs gradually and beat in until combined. Stir in the yogurt, vanilla and milk. Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150g raspberries and white chocolate chips and fill the muffin cases three-quarters full.
- Push 2 raspberries into the top of each muffin so they're sticking out slightly. Bake for 8 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 20-25 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
Nutrition Facts : Calories 302 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.44 milligram of sodium
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.
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4.9/5 (34)Total Time 43 minsCategory MuffinsCalories 325 per serving
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- Preheat the oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease a 12-hole muffin pan well with butter or olive oil spray. In a large mixing bowl, add flour, baking powder and sugar and whisk briefly.
- To a small bowl, add oil, vanilla and eggs whisk briefly just to break up the egg yolks. Make a well in the middle of your dry ingredients, add the wet ingredients, along with the buttermilk. Very gently fold the mixture using a wooden spoon.
- Add raspberries and white chocolate pieces. Fold until the mixture is just combined – be careful not to over mix or your muffins will be tough.
- Spoon out the mixture into your prepared tin. Bake for 5 minutes before turning down the heat to 180 C (350 F) standard / 160 C (320 F) fan-forced and bake for a further 13-15 minutes or golden brown on top and a skewer inserted into the middle comes out clean.
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STEP 1. Heat oven to 375°F. Place foil or paper baking cups into 12 muffin pan cups; set aside. STEP 2. Combine milk, melted butter and egg in bowl.
From landolakes.com
4/5 (9)Calories 200 per servingServings 12
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- Combine milk, melted butter and egg in bowl. Stir in all remaining ingredients except raspberries and white baking chips just until flour is moistened. Stir in white baking chips, then gently fold in raspberries being careful not to mash.
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