We usually stick to chocolatey muffins, because the kids like them. But, I recently made blueberry muffins for the first time. They were incredible. So soft and moist. The blueberries were wonderful. This made me want to try something a little different. I love the combination of Raspberries and White chocolate, I’ve already used it in brownies and cookies this year. So, I figured Raspberry and White Chocolate Muffins couldn’t fail.
They didn’t. They still don’t really rise too much, but that’s, as usual, my fault for not heating the oven enough and opening it too many times throughout the cooking process. Don’t do this, and yours will be even better than mine.
When you make Raspberry and White Chocolate Muffins (or any other kind of muffin!) it’s really important that you don’t over mix. Use a fork to lightly mix the wet ingredients into the dry, stopping as soon as there are no lumps. Then when you add the fruit and chocolate, again just lightly mix until they are evenly spread. Mix too much as they won’t work properly.
These Raspberry and White Chocolate Muffins are soft, juicy and absolutely gorgeous. The flavours just work so well together in a soft muffiny case. I’m honestly not sure if I prefer these or blueberry. So, I’m going to keep making and eating them just to be sure. Then, I’m going to make some that are filled with lemon curd. And maybe then Strawberry and white chocolate. Perhaps something with a brownie?! I’m basically going to make all of the muffins!
My Easy White Chocolate and Raspberry Muffin Recipe
Gorgeous raspberries and sweet white chocolate, in a muffin. Perfect!
- 200 g Plain Flour
- 150 g Granulated Sugar
- Pinch Salt
- 2 tsp Baking Powder
- 80 ml Cooking Oil
- 1 Large Egg
- 100 ml Milk
- 2 tsp Vanilla Extract
- 100 g Raspberries
- 100 g White Chocolate Chips
Preheat the oven to 180 degrees (200 if not fan assisted) and line a muffin tin with cases.
Sift the flour, sugar, salt and baking powder into a large bowl.
Pour the oil into a jug, add the egg, milk and vanilla and whisk well.
Pour into the flour mixture and lightly mix with a fork until there are no lumps.
Add the raspberries and chocolate and stir until evenly spread.
Add a spoon of the mixture to each case, so that they’re half full.
Sprinkle a little sugar on top.
Bake in the oven for 15-20 minutes.
Leave in the tin for 2 minutes before removing to fully cool on a wire rack.
Use a regular 12 hole muffin tin with paper or silicon cases.