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Raspberry and white chocolate 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

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

  • 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 16 paper cases.
  • Bake your muffins for 25 minutes until firm and brown.
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