Chunky White Chocolate-Raspberry Muffins

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“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?!”

Ingredients Nutrition


  1. Preheat oven to 400*F.
  2. Grease 12 standard-size muffin cups, or line with paper wrappers.
  3. In a medium bowl, using an electric mixer on medium speed, cream together the butter and sugar until smooth.
  4. Add the egg, milk, and vanilla; blend well.
  5. In a large bowl, combine the baking powder, 2 cups of the flour, and the white chocolate; whisk to combine.
  6. Gradually add to the butter mixture; stirring just until combined.
  7. Gently fold in the raspberries--the batter will be slightly lumpy.
  8. Fill the muffin cups 3/4 full of batter.
  9. In a small bowl, combine the 1 Tbsp. of flour and sugar; mix thoroughly.
  10. Dust muffin tops with the sugar mixture.
  11. Bake for 20-25 minutes, or until the center of a muffin springs back when lightly pressed.
  12. Cool for 5 minutes in the tins; carefully transfer muffins to wire racks and cool further.
  13. Serve warm or cool; store in an airtight container at room temperature.

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