Raspberry and White Chocolate Muffins
User Reviews
5.0
3 reviews
Excellent
-
Total Time
40 mins
-
Servings
12
-
Calories
337 kcal
-
Course
Dessert
-
Cuisine
Australian
Raspberry and White Chocolate Muffins
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Fluffy raspberry and white chocolate muffins are an easy bakery-style treat that you can make yourself at home using fresh or frozen raspberries.
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Ingredients
- 375 g self-raising (self-rising) flour see my notes for a substitution
- 220 g raw caster sugar golden caster sugar
- 125 g raspberries (fresh or frozen) see my notes for frozen
- 100 g white chocolate chips
- 250 ml buttermilk see my notes for a substitution
- 60 g salted butter melted
- 1 egg lightly beaten
- 2 teaspoon vanilla
- 4 tablespoon vegetable oil
Instructions
- Preheat oven to 180c.
- In a jug or small bowl, combine buttermilk, vegetable oil, melted butter, vanilla and beaten egg then whisk to combine and set aside (the mixture will look a bit curdled, that's ok).
- In a large bowl place self-raising flour and raw caster sugar and whisk together to combine.
- Add raspberries and white chocolate chips to the flour and mix gently to combine.
- Add the buttermilk mixture to the flour mixture then fold gently until it's just incorporated - don't overmix!
- Line a 12-hole muffin tin with muffin cases then divide the batter evenly between each hole and bake for 20 - 25 minutes or until a skewer inserted into the centre comes out clean.
- Remove the muffins from the tin and place on a wire rack to cool.
Notes
- *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
- If you are going to use frozen raspberries for this recipe, don't thaw them first. They will bleed into your batter - same taste but not quite as pretty. Just make sure they don't have any frost on them.
- Substitute 375g of self-raising flour with 375g of plain (all purpose) flour then add 5 teaspoons of baking powder and sift to combine well.
- Buttermilk substitute - add 1 tablespoon of white vinegar or fresh lemon juice to 1 cup (250ml) of whole milk, then leave for 5-10 minutes at room temperature until the mixture looks slightly thickened and curdled. This link has more options.
- The more you mix the batter the tougher and more rubbery the muffins will turn out. Use as few strokes as possible and try to make each one count by scraping right along the base of the bowl with a spatula.
Nutrition Information
Show Details
Calories
337kcal
(17%)
Carbohydrates
47g
(16%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
28mg
(9%)
Sodium
68mg
(3%)
Potassium
90mg
(3%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
183IU
(4%)
Vitamin C
0.04mg
(0%)
Calcium
49mg
(5%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 28mg | 9% |
| Sodium | 68mg | 3% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 183IU | 4% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 49mg | 5% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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