Raspberry and White Chocolate Muffins
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
12 muffins
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Calories
252 kcal
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Cuisine
International
Raspberry and White Chocolate Muffins
Description
The Raspberry and White Chocolate Muffins blend fresh raspberries and sweet white chocolate chips into a lightly sweetened batter of self-raising flour, baking powder, eggs, sugar, milk, vegetable oil, and vanilla. The raspberries provide bursts of tartness while the chocolate adds creamy sweetness, creating a contrast in both flavor and texture. Baking at 180°C (350°F) results in muffins that are golden on the outside with a soft, moist crumb inside. Folding the raspberries and chips gently into the mixture helps distribute them evenly without breaking them down.
This muffin batch yields a dozen standard-sized muffins and works well served warm or at room temperature, ideal for morning or snack occasions. The tender texture and fruity accents make them a pleasant option to accompany coffee or tea.
A key tip is to watch the baking time closely as the white chocolate can brown quickly, so check for doneness at around 20 minutes. Also, if using frozen raspberries, fully thaw and drain them to avoid soggy batter caused by excess moisture.
Ingredients
- 285 g self-raising flour
- 1 teaspoon baking powder
- 2 egg
- 100 g sugar
- 250 ml milk
- 6 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 100 g raspberry
- 100 g white chocolate chips
Instructions
- Preheat the oven to180 degrees Celsius (350 Fahrenheit).
- Sift the flour into a large bowl, add the baking powder and sugar.
- In a separate bowl, beat the eggs until frothy, add the milk, vanilla extract and oil.
- Combine the wet ingredients with the dry ingredients.
- Add the raspberries and white chocolate chips, and use a spatula to gently incorporate them into the batter.
- Grease and flour a 12-hole muffin tray, and divide the batter evenly.
- Bake for 20 minutes or until golden and firm to touch.
Notes
- Monitor baking closely to prevent the white chocolate chips from browning too much.
- Always thaw frozen raspberries completely and drain to maintain the batter’s consistency and prevent sogginess.
- Use room temperature ingredients to help the batter mix evenly and rise properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 28mg | 1% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 79IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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