They’re Not Muffins, They’re Love!
What do you call muffins that melt in your mouth? Muffins that have the wonderful complementary taste of fresh raspberries and white chocolate?
You call them Love!
These melt in your mouth muffins are a great way to start your day with your morning cup of coffee or tea.
They’re also great to serve after dinner when you have a taste for something sweet.
This muffin recipe is quick and easy to make. And the best part is they taste awesome!
Raspberry-White Chocolate Muffins
Makes 12 Muffins
- 1 egg
- 2 cups Original Bisquick™ mix
- 2/3 cup milk
- 1/2 cup white baking chips
- 1/3 cup sugar
- 2 tablespoons vegetable oil
- 1 cup raspberries
Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries.
Divide batter evenly among cups.
The recipe is for 12 muffins but I wanted a bakery style oversized muffin so I only got 6 out of one batch.
Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.
Tips –
For a sweet finish, dip the top of the muffin into melted butter and then into coarse sugar crystals or granulated sugar. This will give your muffin a sweet, crunchy crust.
A raspberry-white chocolate muffin is now a favorite way to start my day! I will be making these scrumptious treats often.
Let me know what you think of these delicious muffins! I know you’ll like them as much as I do.
If you like white chocolate give these ooey-gooey scrumptious White Chocolate Brownies a try! You won’t regret it!
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Down Home at Dee’s
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Raspberry-White Chocolate Muffins
Ingredients
- 1 egg
- 2 cups Original Bisquick™ mix
- ⅔ cup milk
- 1 cup white baking chips
- ⅓ cup sugar
- 2 tablespoons vegetable oil
- 1 ½ cup raspberries
Instructions
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
- Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries. Divide batter evenly among cups.
- Bake 15 to 18 minutes or until golden brown. Rotate after 7 1/2 minutes.
- Cool for 5 minutes; remove from pan.
Notes
For a sweet finish, wait until muffins are cool then dip top of muffin into melted butter and then into coarse sugar crystals or granulated sugar.