White chocolate raspberry muffins

Delicious and easy muffin recipe packed with flavor. White chocolate and raspberries complement each other perfectly.

The gentle sweetness of white chocolate combined with the sharper, bolder raspberry flavor is the killer combo that makes these super easy muffins so addictive. They are like yin and yang baked inside one sweet muffin. So satisfying. I like to chop up the white chocolate pretty roughly, so that the delicious chunks are visible and also add another layer of texture to the finished dessert.

Delicious and easy muffin recipe packed with flavor. White chocolate and raspberries complement each other perfectly.

This muffin recipe is a tried and tested favorite, and can be customized to your heart’s content with different berries, fruits and types of chocolate. As with all muffins, just be sure to avoid over-mixing the batter once you have combined the wet stuff with the dry stuff, and you should get perfect results every time.

 

Ingredients

2  1/3 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
¾ cup butter
2 eggs
1 cup milk
1 cup sugar
1 vanilla pod
4 ounces white chocolate
1 cup frozen raspberries

Directions

  1. Put butter in a bowl, melt in the microwave and leave to cool off while preparing rest of the batter.
  2. Preheat the oven to 350 °F and place paper muffin cups into 12-slotted muffin tin.
  3. Chop up the white chocolate, the size of pieces is up to you.
  4. In a bowl, mix together flour, baking powder and baking soda. Add the white chocolate chunks in the flour mix and combine.
  5. In another bowl, lightly whisk the eggs. Add milk, sugar and the seeds scraped from the vanilla pod. Then add the melted butter and mix until combined.
  6. Pour the egg mix into the flour bowl and carefully fold the two together until just combined. Then fold in the frozen raspberries. Mix as little as possible to achieve soft and perfect texture.
  7. Spoon the batter into the tin leaving a bit of room for the muffins to expand in the oven. Bake on the middle rack for about 25 minutes or until the tops of muffins have turned golden and a toothpick comes out clean.
  8. Let the muffins cool for a moment in the tin, then take them out and let cool completely on a wire rack. These muffins also freeze beautifully, just use the defrost function of your microwave for a couple of minutes at a time until they are just soft enough to enjoy.

 

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