This is one of my very favourite muffins! I’ve been fiddling about with this recipe for a while now and I’ve finally got one I’m really happy with! The trick is to use two different types of sugar – it makes them slightly more golden and delicious! They’re best made with fresh raspberries but you can probably get away with frozen in a pinch.
You will need:
- 150g fresh raspberries
- 150g white chocolate
- 280g plain flour
- 1/2 tbsp baking powder
- 100g caster sugar
- 50g light brown sugar
- 1 egg, lightly beaten
- 1 tbsp vanilla extract
- 250ml milk
- 60g butter, melted
Pre-heat your oven to 200°c and get your apron on. The frillier the better.
- With a sharp knife, cut the raspberries in half and chop the chocolate into rough chunks and set aside.
- Sift together your flour and baking powder in a large bowl. Add both types of sugar and mix well.
- Whisk together the beaten egg, vanilla, milk and melted butter. Make a well in the dry ingredients and pour in the liquid. Mix well.
- Very gently fold in the raspberries and white chocolate, being careful not to break up the raspberries which are very delicate.
- Bake for 25-30 minutes or until muffins are golden. An inserted skewer should come out clean.