Muffins

Raspberry White Chocolate Muffins Recipe

Raspberries and white chocolate are made for each other. This muffin recipe is a real crowd pleaser - simple and delicious!

Raspberry White Chocolate Muffins

Confession: I use my stand mixer for just about everything. I can’t stomach the idea of using a bowl and spoon when I have my commercial-size KitchenAid sitting on the bench, staring at me adoringly (okay that probably doesn’t happen). With muffins, however, it’s really easy to overmix. Overmixed muffins = flat muffins, and no one like flat muffins. So if you’re using a stand mixer for this delicious recipe (with a paddle attachment at a LOW speed), ensure you’re only mixing until ingredients are just combined. If you don’t trust yourself, I suggest using a bowl and wooden spoon. Regardless, I guarantee these raspberry white chocolate muffins will be a winner!

I like my muffins with a muffin top (I don’t, however, like myself this way but that’s a different issue). So, this recipe makes 12 top-heavy muffins. If you want smaller muffins, you can spread the batter between 18 muffin cases.

Tip: If you’re using a muffin tray and not all muffin holes (is that what they’re called?) are filled, put two tablespoons of water in each empty hole. This ensures the whole tray heats equally and muffins cook evenly.

Happy baking!

Raspberry White Chocolate Muffins
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Raspberry White Chocolate Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Servings: 12 muffins
Ingredients
  • 3 cup all purpose flour sifted
  • 3 tsp baking powder
  • 1 cup granulated sugar
  • 125 g butter melted
  • 1 egg
  • 1 cup milk
  • 3/4 cup natural yogurt
  • 1 tsp vanilla extract
  • 150 g white chocolate chips
  • 175 g frozen raspberries
  • fresh raspberries to decorate (optional)
Instructions
  1. Preheat the over to 390℉. Prepare a 12 muffin baking tray, lining with muffin cases or baking paper 

  2. Sift flour into the bowl of a stand mixer and add baking powder and sugar

  3. Melt butter and add to dry ingredients, along with the egg, milk, yoghurt and vanilla extract. Mix with the paddle attachment until just combined

  4. Add frozen raspberries and chocolate chips. Stir in with a wooden spoon to avoid over-mixing

  5. Bake at 390℉ for 20-25 minutes. Remove from the oven and let sit for 5 mins before transferring the muffins to a cooling rack

Recipe Notes

These muffins can last for up to a week in the fridge, but I recommend heating them up in the microwave for 20 seconds before eating them if cold! 

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