Raspberry & White Chocolate Muffins {Coffee Shop Vibes at Home}
These raspberry & white chocolate muffins are so quick and easy to make but are a real treat. Sweet, creamy white chocolate and tart raspberries are best friends flavour wise. Brown muffin cases will give them that coffee shop vibe.
Use frozen raspberries which won’t break up when they are mixed into the muffin batter rather than fresh ones. I prefer to chop a bar of white chocolate into chunks rather than use white chocolate chips as I like the roughness of them.
You could try different combinations of berries and chocolate - blueberries and milk chocolate work well. This recipe is dedicated to my very special friend Laura Harrison who is an enormous encouragement to me and also kindly helped me test this recipe.
Raspberry & White Chocolate Muffins
Makes: 12 muffins (easily halved)
Prep Time: 15 minutes
Baking Time: 25 minutes
Calories: 323 per serving
Ingredients:
325g self raising flour
1 tsp baking powder
75g caster sugar
200ml milk
2 medium eggs, beaten
1 tsp vanilla essence
100ml vegetable or sunflower oil
100g frozen raspberries
75g white chocolate chips or chunks (see notes)
Method:
Preheat the oven to 200 C / 180 fan / gas mark 6. Line a 12 hole muffin tin with paper muffin cases.
Sieve the flour and baking powder into a large bowl and add the sugar.
Mix the remaining wet ingredients, apart from the raspberries and white chocolate, in another bowl or jug.
Make a well in the middle of the dry ingredients and pour in the wet ingredients. Carefully mix until just combined. Don't over mix of you will end up with tough muffins - a few lumps won't matter. I use a blunt knife to mix muffins.
Add the white chocolate and raspberries and carefully fold in. Spoon the mixture into the muffin cases and bake for around 25 minutes until golden, risen and springy to touch. Allow to cool on a wire rack before serving.
