Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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These raspberry muffins will be a welcome addition to a weekend brunch.
Heat oven to 400°F. Place foil or paper baking cups into 12 muffin pan cups; set aside.
Combine milk, butter and egg in bowl. Stir in all remaining muffin ingredients except raspberries and white baking chips just until flour is moistened. Gently stir in raspberries and white baking chips.
Spoon into prepared muffin pan cups. Bake 24-28 minutes or until golden brown. Cool slightly; remove from pan.
Dip top of each muffin in melted butter, then in sugar.
*Substitute 3 ounces coarsely chopped white chocolate baking bar.
Raspberry White Chocolate Coffee Cake: Spread batter into greased 9-inch square baking pan. Drizzle with 2 tablespoons melted butter; sprinkle with 2 tablespoons sugar. Bake at 375°F. 40-45 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; cut into squares.
Dietary Fiber: 1g
I was on the hunt for new ways to use my "bumper crop" of raspberries this year and these muffins are now added to my favorite recipes! DELICIOUS! The whole family loved them. I highly recommend. I increased the sugar to 1/2 cup as I was concerned about an earlier review. Didn't hurt the recipe. They still had a nice rise and crown and tasted great. Not sure I would have had to do that or not but it worked. LOVED THEM! Thank you.
This is an excellent recipe. I thought it was plenty sweet. It might not have a lot of sugar in it but the white chocolate adds sweetness to it. I thought they were perfect. My daughter took them to work and her co workers devoured them.
Very yummy. I used a 1/2 cup of sugar to add a little more sweetness. Very delicious muffins. I made them for a gift. I'm sure the receiver will love them as well.
It tasted great and was easy to have the kids help. I love sugar and thought it was plenty sweet. I do have a question. When I took the muffins out of my tin, there was butter in the bottom underneath the liners. What did I do wrong?
Family hated them. Not sweet at all with only 1/3 cup sugar. Most recipes call for 2/3 cup now that I've looked at several more recipes to see what made this one so inedible. Sorry I made them. Taste salty, nothing like a muffin. Do not make these.
The muffins were so light and fresh. It was a simple and easy to read recipe. I would definitely recommend this recipe.
This is a very good muffin and easy to prepare. My family loves white chocolate and fresh fruit. I have tried with strawberries also. This muffin makes a great side to hot tea or coffee on a cool morning. (Really good warm too)
I love to try new muffin recipes with interesting ingredients. This one was wonderful. The only change I made was to add chopped frozen strawberries rather than raspberries. To me,I felt that the difference between the tartness of the strawberries and the sweetness of the chocolate wouldn't be as much as the difference between the raspberries and chocolate. I was pleased with the results.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2980
© 2014 Land O'Lakes, Inc.
Every once and awhile, I have to giggle at the way recipes come and go, and then come back again. Orange & Fig Pinwheels is one of those recipes. Pinwheel cookies are now everywhere on Pinterest, as are fresh figs. Combine the two and you have one trendy recipe – fig pinwheel cookies.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Every once and awhile, I have to giggle at the way recipes come and go, and then come back again. Orange & Fig Pinwheels is one of those recipes. Pinwheel cookies are now everywhere on Pinterest, as are fresh figs. Combine the two and you have one trendy recipe – fig pinwheel cookies. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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