Raspberry, Almond & White Chocolate Muffins

Name: Raspberry, Almond & White Chocolate Muffins
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 18 serving
Ingredients: 150 g plain flour; ¼ tsp salt; 2 tsp baking powder; 150 g ground almonds; 2 tsp vanilla sugar; 200 g frozen raspberries; 150 g caster sugar; 100 g white chocolate; 2 large eggs; 150 ml light olive oil; 200 g Greek yogurt; 2 handfuls flaked almonds

User Reviews

4.8

54 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
42 mins
Servings
18
Course
Dessert, Snacks
Cuisine
American, British

Raspberry, Almond & White Chocolate Muffins

Katherine Stark

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Delicious muffins packed full of raspberries, ground almonds and white chocolate.

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Ingredients

Servings

150 g plain flour
¼ tsp salt
2 tsp baking powder
150 g ground almonds
2 tsp vanilla sugar
200 g frozen raspberries
150 g caster sugar
100 g white chocolate chopped into small chunks
2 large eggs lightly beaten
150 ml light olive oil
200 g Greek yogurt

Topping

2 handfuls flaked almonds

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Instructions

Pre-heat oven to 180⁰C.
Line 2 muffin trays with 18 muffin cases.
Sift the flour, baking powder and salt into a large bowl and then mix in the ground almonds.
In a separate bowl whisk together the egg, oil and yogurt.
To the flour mixture add the sugar, vanilla sugar, raspberries and chocolate chunks mixing well.
Add the oil mixture and mix in with a wooden spoon until just combined.
Spoon the mixture into the muffin cases and top with a few flaked almonds.
Bake in oven for 25 – 27 minutes until spring back to the touch.
Allow to cool for five minutes before transferring to a wire rack to cool fully.