Raspberry, Almond & White Chocolate Muffins
User Reviews
4.8
Raspberry, Almond & White Chocolate Muffins
Description
The Raspberry, Almond & White Chocolate Muffins bring together raspberries, ground almonds, and white chocolate chunks for a complex flavor balance. The use of olive oil and Greek yogurt ensures the muffins remain moist and soft after baking. The batter combines dry ingredients including flour, baking powder, and salt with the sugars, raspberries, and white chocolate, then incorporates the wet ingredients gently to avoid overmixing, preserving the delicate texture. Baking at 180°C yields muffins with a lightly browned exterior and a tender crumb inside. Flaked almonds sprinkled on top add a crisp contrast.
The muffins can be enjoyed fresh from the oven or cooled, making them versatile for various occasions. Their moderate sweetness and combination of ingredients make them an engaging choice alongside coffee or tea.
Ingredients
- 150 g plain flour
- ¼ tsp salt
- 2 tsp baking powder
- 150 g ground almonds
- 2 tsp vanilla sugar
- 200 g raspberries frozen
- 150 g caster sugar
- 100 g white chocolate chopped into small chunks
- 2 egg lightly beaten, large
- 150 ml olive oil light
- 200 g Greek yogurt
Topping
- 2 handfuls almonds flaked
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.
User Reviews
Overall Rating
4.8
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