Skip to Content
Menu

Raspberry-White Chocolate Muffins

  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Betty Crocker Kitchens
Updated Nov 14, 2007
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Raspberries and white chocolate create a favorite flavor combination in these extra-special (but surprisingly easy-to-make) muffins. Try them for breakfast or as a snack.

Raspberry-White Chocolate Muffins

  • Prep Time 10 min
  • Total 28 min
  • Servings 12
  • Ingredients 7
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Instructions

  • Step 
    1
    Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
  • Step 
    2
    Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries. Divide batter evenly among cups.
  • Step 
    3
    Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.

Nutrition

195 Calories
9 g Total Fat
3 g Protein
26 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
195
Calories from Fat
80
Total Fat
9 g
Saturated Fat
3 g
Cholesterol
20 mg
Sodium
310 mg
Potassium
100 mg
Total Carbohydrate
26 g
Dietary Fiber
1 g
Protein
3 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 Starch; 1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

Recipe Tips

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section