Raspberry and White Chocolate Muffins

Raspberry and White Chocolate Muffins

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Raspberry And White Chocolate Muffins

The crisp sharpness of fresh raspberries is perfectly balanced by the smooth creaminess of white chocolate in this tasty muffin recipe. 

Preparation time: 20 minutes

Cooking time: 25 minutes

Serves: 16 muffins


100g butter
300g plain flour
1 level dessertspoon of baking powder
Pinch of salt
3 RSPCA Assured medium eggs
1 tsp vanilla extract
100g caster sugar
200ml RSPCA Assured milk
225g fresh raspberries
100g white chocolate chunks


Set the oven to 200⁰C / fan oven 180 C / Gas Mark 6
Line 2 muffin tins with paper cases.
Melt the butter.
Sift flour, salt and baking powder.
Beat eggs with the vanilla essence using a hand whisk, then add the sugar, milk and melted butter and stir well.
Add the flour mixture and stir in well using a hand whisk ensuring you get all the lumps out.
Fold the raspberries and chocolate chunks into the mixture and spoon into paper cases.
Bake your muffins for 25 minutes until firm and brown.

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