RASPBERRIES AND CREAM MUFFINS — These bakery style muffins are studded with fresh raspberries and white chocolate for a tasty breakfast treat the whole family will love.
I love trying new muffin recipes, and I dare say these Raspberries and Cream Muffins are some of the best muffins I’ve ever tried.
They’re moist but fluffy, and bake up beautifully. And raspberry and white chocolate are such a wonderful flavor combination!
The batter is quite thick, so you do have to be careful stirring in the raspberries. You don’t want to turn your batter all pink. Although I’m sure the muffins would still be delicious.
A large cookie scoop or ice cream scoop works great for measuring the batter into the muffin pan. It’s an easy way to make sure all of your muffins turn out the same size.
If you don’t have half and half handy, you can always mix milk and cream, or evaporated milk is also good substitute.
I can wait to try this recipe with different berries…..blueberries and cream, strawberries and cream. You get the idea! The possibilities are almost endless.
Here’s what you’ll need to make Raspberries and Cream Muffins
- Almond extract
- Baking powder
- Half and Half
- Vanilla or white chocolate chips
Raspberries and Cream Muffins
These bakery style muffins are studded with fresh raspberries and white chocolate for a tasty breakfast treat the whole family will love.
- 1 cup fresh raspberries
- 3/4 cups sugar,divided
- 1/4 cup butter, softened
- 1 egg
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 1/4 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup half-and-half
- 1 cup finely chopped vanilla or white chips
- Preheat oven to 375 degrees.
- In a small bowl, toss raspberries with 1/4 cup sugar; set aside. In a large mixing bowl, cream butter and 1/2 cup sugar. Beat in egg and extracts.
- Combine the flour, baking powder and salt; add to creamed mixture alternately with half and half. Carefully stir in the chips and raspberries.
- Fill greased or paper-lined muffin cups three-fourths full. Bake for about 25 minutes or until a toothpick comes out clean.
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If you love this recipe, you might also like:
Strawberries and Cream Muffins with Almond Streusel
Cherry White Chocolate Muffins
Lemon Blueberry Muffins with Lemon Glaze
Who Dished It Up First: Adapted from allrecipes.com
Priya (Yallapantula) Mitharwal
wow, they look superb !!!
ashley @ ashley's adventures in alaska
I’m trying these asap with wild raspberries I picked. They look to fantastic to pass up!
All Things Yummy
looks super yummy
I love raspberries in muffins too 🙂 These look fantastic!
I love muffins to keep on hand for a quick breakfast. These look yummy, and I hope frozen raspberries will work! 🙂
I was excited to try these with my fresh picked raspberries from my garden. I followed the recipe as printed, but the finished product doesn’t look anything like yours. The dough was “goopy” and after baking they are still that way; no cake-like texture at all. Flavor is good, but they just fall apart in globs. Not sure where I went wrong.
Me, too. The “batter” is like dough.
What the hey?