Muffiny goodness.

Raspberry & White Chocolate Muffins

Oh holy YUM.
Two of my favourite ingredients… (photo by Ashley)

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
  1. Muffiny goodness.
    Delicious served warm! (photo by Ashley)

    Pre-heat your oven to 200°c and get your apron on. The frillier the better.

  2. With a sharp knife, cut the raspberries in half and chop the chocolate into rough chunks and set aside.
  3. Sift together your flour and baking powder in a large bowl. Add both types of sugar and mix well.
  4. Whisk together the beaten egg, vanilla, milk and melted butter. Make a well in the dry ingredients and pour in the liquid. Mix well.
  5. Very gently fold in the raspberries and white chocolate, being careful not to break up the raspberries which are very delicate.
  6. Bake for 25-30 minutes or until muffins are golden. An inserted skewer should come out clean.
Best served slightly warm with a cup of tea!