top of page

    Select Recipe Category From Menu Below    

Feature Recipe For 5/14/16

White Raspberry Muffins with a Sugar- True Cinnamon Topping

Raspberries, white chocolate chips and True Cinnamon - a wonderful combination for an extraordinary muffin! This is another great family-favorite recipe that gets an 'mmm..' from anyone who tries them. They are a true treat for all raspberry lovers, and this easy recipe is one you will want to make again and again. Don't forget the True Cinnamon to top these muffins - this wonderful spice really makes a difference to the overall taste of this perfect spring/summer fruit treat.


1 1/2 cups fresh raspberries

3/4 cup (white) sugar, divided

1/4 cup butter, softened

1 egg

1 tsp almond extract

1/2 tsp vanilla extract

2 1/4 cups flour

3 tsp baking powder

1/2 tsp salt

1 tsp True Cinnamon

1 cup half and half cream

1 cup white chocolate chips

Topping (combine the following):

2 Tblspn Sugar

2 Tblspn Light brown sugar

1 Tblspn True Cinnamon


In a small bowl, toss raspberries with 1/4 cup sugar; set aside. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and extracts. In another bowl, combine the flour, baking powder, salt, and True Cinnamon. Add the flour mixture to the creamed butter mixture, alternately with the cream, until just moistened. Stir in the chips and then (very carefully - so that the berries do not break apart) fold in the raspberries.

Fill greased or paper-lined (if using paper-lined cups, spray the liners) muffin cups. Sprinkle the topping over each filled muffin cup. Bake at 375 degrees for about 20 - 25 minutes.

bottom of page