These raspberry muffins will be a welcome addition to a weekend brunch.
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1 cup milk
1/2 cup Land O Lakes® Butter melted
1 large Land O Lakes® Egg slightly beaten
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup fresh or frozen (do not thaw) raspberries
1/2 cup white baking chips
1/4 cup Land O Lakes® Butter melted
1/4 cup sugar
*Substitute 3 ounces coarsely chopped white chocolate baking bar.
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.
Variation: 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.
Explore reviews fromour online community
Tried these today. Awesome and so easy to make. Thanks for the recipe.
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.
For the perfect summer breakfast, start with sweet muffins studded with your favorite berries. Just add sunshine and coffee.