Raspberry & White Chocolate Muffins - Kraft Recipes Top
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Raspberry & White Chocolate Muffins

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Total Time

12 servings

Start your morning with Raspberry & White Chocolate Muffins. Buttermilk and BAKER'S Chocolate make Raspberry & White Chocolate Muffins rich and flavorful.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Combine oats, buttermilk and sugar in medium bowl; let stand 10 min. Meanwhile, combine flour, baking powder, baking soda and salt in large bowl.
  • Add egg and butter to oat mixture; mix well. Add to flour mixture; stir just until moistened. Gently stir in raspberries and chocolate.
  • Spoon batter into 12 paper-lined muffin cups.
  • Bake 23 to 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove from pan to wire rack; cool completely.

Special Equipment Needed

How to Make Large Coffee Shop-Size Muffins

Prepare recipe as directed, substituting 9 paper-lined giant muffin cups for the 12 prepared muffin cups, and increasing the baking time to 25 to 27 min. or until toothpick inserted in centers comes out clean.


If you don't have buttermilk, you can instead measure 1 Tbsp. lemon juice or HEINZ Distilled White Vinegar into 1-cup liquid measuring cup. Add enough 2% milk to measure 1 cup. Let stand 5 min. before using as directed.

Size Wise

Balance your food choices throughout the day so you can enjoy one of these muffins.


Prepare using BAKER'S Semi-Sweet Chocolate.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 220
Total fat 8g
Saturated fat 4.5g
Cholesterol 30mg
Sodium 270mg
Carbohydrate 34g
Dietary fiber 2g
Sugars 21g
Protein 4g
% Daily Value
Vitamin A 6 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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