White Chocolate and Raspberry Muffins
User Reviews
5
White Chocolate and Raspberry Muffins
Description
These muffins feature a batter made from plain flour and baking powder balanced with softened butter, sugar, egg, and whole milk for moisture and richness. Folding fresh raspberries into the batter adds bursts of tartness that contrast the creamy sweetness of white chocolate chips. Baking at a moderate temperature yields muffins with a soft crumb and tender texture. The inclusion of specific brand sugar hints at ingredient preferences, but other granulated sugar works as well. The batter divides evenly into paper-lined muffin tins for consistent size and baking. Cooling on a rack helps maintain texture.
Raspberries can be substituted with blueberries, blackberries, or chopped strawberries, and white chocolate chips can be swapped with milk or dark chocolate. Filling the muffin cases fully contributes to taller muffins. Optional additions like flaked almonds on top lend extra crunch, while a drizzle of icing adds indulgence. These muffins store well in an airtight container for a few days or freeze individually for longer keeping. Cinnamon can be added for spice variation.
Ingredients
- 250 g plain flour
- 2 teaspoon baking powder
- 60 g butter softened
- 15 g granulated sugar Hermestas brand
- 1 egg
- 250 ml milk whole
- 250 g raspberry
- 50 g white chocolate chips
Instructions
- Preheat your oven to 170°C/150°C(fan)/325°F/Gas 3.
- Put 60 g Butter and 15 g Granulated Hermestas in a bowl and mix together.
- Whisk in 1 Egg.
- Add 250 g Plain flour, 2 teaspoon Baking powder and 250 ml Whole milk and mix well.
- Carefully fold in 250 g Raspberries and 50 g White chocolate chips.
- Line a muffin tin with 8 paper cases. Divide the muffin mixture between the paper cases.
- Bake in the oven for about 20-25 minutes, until cooked through. Leave to cool on a rack.
Notes
- Raspberries can be replaced with blueberries, blackberries, or chopped strawberries.
- White chocolate chips can be swapped for milk or dark chocolate.
- For taller muffins, fill the muffin cases completely with batter.
- Frozen raspberries can be used instead of fresh ones.
- Store muffins in an airtight container for up to 3 days or freeze individually for up to 3 months.
- Adding flaked almonds on top before baking adds extra crunch.
- Drizzling icing over cooled muffins increases indulgence.
- Half a teaspoon of cinnamon can be added to the batter for a spiced note.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 224kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 39mg | 13% |
| Sodium | 82mg | 3% |
| Potassium | 256mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 291IU | 6% |
| Vitamin C | 8mg | 9% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
