Recipe: Raspberry Chocolate Muffins - 4 recipes

Joanne: Here are the cloest ones I got from internet. (Since I am not too sure you are looking for "scone" or muffin recipe, I just assume it's a muffin recipe.) Hoefully one of them is what you are looking for.

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Raspberry White Chocolate Muffins
Yield: 12 muffins

Muffin batter:
1 c milk
1/2 c butter; melted
1 egg; slightly beaten
2 c all-purpose flour
1/3 c sugar
1 tb baking powder
1 ts salt
1 c fresh or frozen raspberries; -(do not thaw)
1/2 c vanilla milk chips*
TOPPING:
1/4 c butter; melted
1/4 c sugar

*Substitute 3 ounces coarsely chopped white chocolate baking bar.

Heat oven to 400 F. In large bowl combine milk, butter and egg.
Stir in all remaining muffin ingredients except raspberries and vanilla chips just until flour is moistened. Gently stir in raspberries and vanilla chips.
Spoon into greased 12-cup muffin pan. Bake for 24 to 28 minutes
or until golden brown. Cool slightly; remove from pan.

Dip top of each muffin in melted butter, then in sugar.
[I omitted that step]

Storage: Store muffins, covered at room temperature up to 3 days or freeze
in airtight containers up to 3 months.

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RASPBERRY WHITE CHOCOLATE CREAM MUFFINS

2/3 cup sugar
1/4 cup butter, softened
1 egg
2 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 cup cream or half and half*
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 cup grated or finely chopped white chocolate
1 cup fresh or frozen raspberries (not thawed)
2 tbsp. sugar
2 tbsp. brown sugar
Pinch ground cinnamon

1. In a mixing bowl, cream 2/3 cup sugar and butter. Add egg; mix well.
2. Combine flour, baking powder and salt; add to the creamed mixture alternately with cream. Stir in vanilla and almond extracts and white chocolate. Gently fold in raspberries. Fill 12 greased or paper-lined muffin cups two-thirds way full.
3. Combine 2 tbsp. sugar, brown sugar and cinnamon; sprinkle over muffins.
4. Bake at 375 for 18 to 20 minutes or until muffins test done. Yield: 1 dozen.

*Useful Tip: Skim milk can be used to reduce the fat content and calories in these muffins.

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Chocolate Raspberry Muffins

15 oz Canned Raspberries *
2 c Self-Rising Flour
1/2 c Sugar
1/2 c Chocolate Bits Or Chips
1 Lightly Beaten Egg
2 oz Melted Butter
3/4 c Buttermilk
* Use canned raspberries and syrup.

Preheat oven to 375F, prepare pans. Pour undrained raspberries into a pan,
bring to a boil, boil without stirring for about 12 minutes, or until
mixture is thick and a jam-like consistency; cool. Combine the sifted
flour, sugar and chocolate in a bowl. Mix egg, butter and buttermilk. Stir
dry mix into wet mix until just combined. Gently fold in the raspberry
mixture. Spoon into pans and bake for about 15 minutes or until done.

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Raspberry Chocolate Chip Muffins
Prairie Manor Bed & Breakfast, Goshen, Indiana

2 cups flour
2 teaspoons baking powder
1 heaping cup semisweet chocolate mini-morsels
1/4 pound (1 stick) softened butter
3/4 cup sugar
1 teaspoon vanilla extract
1 tablespoon finely grated orange zest
1/2 cup milk
2 cups fresh raspberries (may substitute unsweetened frozen)

Sift flour with baking powder. Mix in mini-morsels. Set aside. With an electric mixer, beat softened butter with sugar until pale and fluffy. Add vanilla and orange zest. Mix in dry ingredients in two additions, alternating with milk. Fold in raspberries. Spoon into prepared muffin tin and bake at 375 degrees for 25 to 30 minutes. Cool for 10 minutes before unmolding.