Strawberry Chip Coffee Cake Muffins



  • (Makes 18 muffins)
  • 1½ sticks of butter (12 tbs), room temperature
  • ¾ cup of brown sugar
  • ⅓ cup of white sugar
  • 3 eggs, room temperature
  • ½ cup of milk
  • 1½ tsp vanilla extract
  • 1 cup sour cream
  • 2½ cups of flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup chopped strawberries
  • 1 cups of white chocolate chips (for sprinkling on top)

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  1. Preheat the oven to 350 degrees F. Line the 12 cup muffin pan with cupcake liners.
  2. In the large mixing bowl cream the butter and sugar until light and fluffy.
  3. Add the eggs, 1 at a time, beating on low speed after each addition.
  4. Add the vanilla, sour cream, and milk. Beat until well combined.
  5. Sift in the flour, baking powder, baking soda, and salt. Beat on low speed until just mixed.
  6. Fold in the strawberries.
  7. Scoop the batter into the prepared muffin pan, filling each cup until almost full (but not completely.)
  8. Sprinkle the muffins with white chocolate chips.
  9. Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a toothpick, inserted in the center, comes out clean.

Raspberry-White Chocolate Muffins


2 cups (500 mL) Bisquick* Mix

1/2 cup (125 mL) white chocolate baking chips

1/3 cup (75 mL) granulated sugar

2/3 cup (150 mL) milk

2 tbsp. (25 mL) vegetable oil

1 egg

1 cup (250 mL) raspberries


  • Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cups with shortening or non-stick cooking spray, or place paper baking cup in each muffin cup.
  • In large bowl, stir all ingredients except raspberries just until moistened. Fold in raspberries. Spoon batter evenly into muffin cups.
  • Bake 15 to 18 minutes or until golden brown. Cool 5 minutes. Remove from pan to cooling rack. Serve warm.

*note you can drizzle white chocolate over muffin once cooled

Raspberry Cheesecake Muffins



  • 2/3 cup cream cheese, softened
  • 1/3 cup butter, softened
  • 1 cup sugar
  • 1 1/2 tsp vanilla extract
  • 2 egg whites
  • 1 egg
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 2 cups raspberries (fresh or frozen; can also substitute other berries)
  • Zest of one lemon


  1. Preheat the oven to 350 degrees F.
  2. Mix the cream cheese and butter together in a large bowl, then beat with a mixer on high speed until well-blended.
  3. Add the sugar to the mixing bowl and beat until fluffy; then, add the vanilla, egg whites, and egg and beat well.
  4. In a separate bowl, mix the flour, baking powder, baking soda, and salt. Then, gradually add the flour mixture and buttermilk to the cream cheese mixture while beating on low speed. Make sure to start and end with the flour mixture.
  5. Gently fold the raspberries and lemon zest into the cream cheese mixture.
  6. Place 24 cup liners in muffin cups, then spoon the batter evenly into the liners. Bake them for about 25 minutes, and test them with a toothpick in the center to make sure it comes out clean. (If not, let them bake for a few more minutes.)
  7. Remove the muffins from the pans and let them sit on a cooling rack for several minutes before serving.

Mini Peanut Butter Chocolate Chip Muffins.


1 cup peanut butter (smooth or chunky)

1 egg

1/3 cup white sugar

1/3 cup brown sugar

1 cup milk

1 cup all purpose flour

½ cup whole wheat flour

1 Tablespoon baking powder

¼ teaspoon salt

½ cup mini chocolate chips

  1. Preheat oven to 375 degrees. Spray 36 mini muffin cups with nonstick spray.
  2. In a large bowl, combine peanut butter, egg and sugars. Blend until smooth. (I used my handmixer)
  3. Add the milk, slowly, until totally smooth.
  4. In a small bowl, whisk flours, baking powder and salt. Add chocolate chips.
  5. Mix dry ingredients into the wet ingredients. Stir just until combined.
  6. Spoon into muffin cups and bake until puffed up and firm on top, about 10 – 15 minutes. They should be a slight golden brown.