October 7th, 2011

Raspberries and Cream Muffins

I dare say this is one of the best muffin recipes 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.  A large cookie scoop or ice cream scoop works great for measuring the batter into the muffin pan. And if you don’t have half and half handy, evaporated milk is a good substitute.  I can wait to try this recipe with different berries!

Raspberries and Cream Muffins

Raspberries and Cream Muffins

Preparation 10 Cook Time 25 Total Time 0:00
Serves 12     adjust servings


  • 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


  1. Preheat oven to 375 degrees.
  2. 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.
  3. Combine the flour, baking powder and salt; add to creamed mixture alternately with half and half. Carefully stir in the chips and raspberries.
  4. Fill greased or paper-lined muffin cups three-fourths full. Bake for about 25 minutes or until a toothpick comes out clean.
Who Dished It Up First: Adapted from allrecipes.com



  1. wow, they look superb !!!

  2. I’m trying these asap with wild raspberries I picked. They look to fantastic to pass up!

  3. looks super yummy

  4. I love raspberries in muffins too 🙂 These look fantastic!

  5. I love muffins to keep on hand for a quick breakfast. These look yummy, and I hope frozen raspberries will work! 🙂


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