LILY BAKES: Raspberry & White Chocolate Muffins

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Lily Barnes is our 10-year-old resident kid baker. Each month she shares an original recipe that kids can make at home with their parents, plus a few behind-the-scenes tips and tricks to make your treat extra special. Here is Lily’s recipe for Raspberry & White Chocolate Muffins:


I think kids would like to make this with their family because you can pick be creative and add any similar fruit and especially adding the chocolate for a special ingredient.—Lily


  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup milk, room temperature
  • ½ cup unsalted butter, melted and cooled
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • ½ cups fresh then frozen raspberries
  • 4 oz white chocolate


  • 4 tablespoons butter
  • 1½ cups crushed Golden Oreos
  • 2 tablespoons Raspberry Instant Jell-o


  • Preheat the oven to 350°F.
  • Grease a muffin tin generously.
  • In a small bowl, whisk flour, sugar, baking powder, and salt together.
  • In another bowl, whisk the milk, butter, and eggs together until well combined.
  • Add the flour mixture and stir with a spatula just until fully mixed.
  • Crumble and add in frozen raspberry pieces—and ask an adult to help you cut up the white chocolate into small chunks.
  • Pour the batter evenly into muffin tins.
  • In a separate bowl, mix all ingredients for topping until crumbly.
  • Put topping over each muffin.
  • Recipe should make 14 regular sized muffins.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
  • Remove muffins after a few minutes of cooling and transfer to a tray. Enjoy!

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