Raspberry and White Chocolate Muffins, super fluffy and light, made with a few simple ingredients in under 30 minutes from scratch. These muffins are very easy to make, and failproof too.
It’s berry season, finally! When in season, berries are my absolute favourite fruit. They are naturally sweet, juicy, full of vibrant colours and heavenly delicious. We tend to eat loads on their own, but added in all sorts of desserts are fantastic too.
Muffins are my to-bake sweet treat when I feel peckish, or I want to spoil my little girls with an well-deserved afterschool snack. They are ready from scratch in well under 30 minutes and are super simple to make.
Bonus point, you can add absolutely anything you have around, from fresh to canned or dried fruit, all sorts of veggies, chocolate, and the list is endless.
The raspberry and white chocolate combo is one of a kind. It works amazingly well in various desserts, and it’s guaranteed to go down a treat with everyone.
HOW TO MAKE RASPBERRY AND WHITE CHOCOLATE MUFFINS
This recipe is adapted from my Quick and Easy Blueberry Muffins. It can be easily tweaked to cater to all tastes and lifestyles, and they are super fluffy and light.
- In a large bowl, sift the flour and add the sugar
- in a separate bowl, beat the eggs until frothy, add the milk, oil, vanilla extract and baking powder
- mix the wet ingredients with the dry ones, add the chocolate chips and raspberries, and use a spatula to gently incorporate everything
- grease and flour a 12-hole muffin tray, divide the batter evenly, and bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 15 minutes until golden and firm to touch
- leave to cool completely
TIPS AND TRICKS
This recipe can’t be any easier, I have made it several times, and it works amazingly well every single time. You can throw in some blueberries too, and you have the perfect muffins for your 4th of July celebrations, with a fabulous white, blue and red dessert.
Or, use a combo of white, milk and dark chocolate chips, or a combo of berries, as long as the amounts of ingredients used are not altered, the end product will be the same great dessert.
Do keep an eye on the oven, I found that the raspberry and white chocolate chip muffins tend to turn golden a lot quicker than the regular berry muffins, as the chocolate melts super quickly.
Other than that, enjoy! These muffins are a delicious addition to you picnic basket, afternoon treats, or just a bite when your sweet tooth craves something yummy.
If you’ve liked my RASPBERRY AND WHITE CHOCOLATE MUFFINS or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Raspberry and White Chocolate Muffins, super fluffy and light, made with a few simple ingredients in under 30 minutes from scratch These muffins are very easy to make, and failproof too.
- 285 g self-raising flour
- 1 tsp baking powder
- 2 eggs
- 100 g sugar
- 250 ml milk
- 6 tbsp vegetable oil
- 1 tsp vanilla extract
- 100 g raspberries
- 100 g white chocolate chips
Preheat the oven to 200 degrees Celsius (390 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 15 minutes or until golden and firm to touch.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.