Description
Delightfully soft and fluffy Raspberry and White Chocolate Muffins, perfect for breakfast or a sweet snack. These muffins combine tart frozen raspberries with sweet white chocolate chips, creating a delightful burst of flavors with every bite. Easy to prepare and baked to golden perfection in the oven.
Ingredients
Scale
Dry Ingredients
- 260 g self-raising flour
- 130 g caster sugar
Wet Ingredients
- 1 egg
- 50 g vegetable oil
- 1 tsp vanilla extract
- 250 ml milk
Add-ins
- 250 g frozen raspberries
- 100 g white chocolate baking chips
Instructions
- Prepare the baking tray: Preheat your oven to 180ºC (350ºF) and line either a large 6-muffin tray or a regular 12-muffin tray with individual pieces of baking paper. This prevents the muffins from sticking and ensures easy removal.
- Mix dry ingredients: Sift the self-raising flour into a large mixing bowl to ensure lightness, then stir in the caster sugar evenly. Create a well in the center of the dry mixture to prepare for wet ingredients.
- Combine wet ingredients: In a separate bowl, lightly whisk together the egg, vegetable oil, vanilla extract, and milk until fully combined. This mixture will help bind the muffins and add moisture.
- Combine wet and dry mixtures: Pour the wet ingredients into the well in the dry ingredients. Gently fold the mixture together with a metal spoon until just combined—avoid over-mixing to keep the muffins tender.
- Add raspberries and chocolate chips: Carefully fold in the frozen raspberries and white chocolate chips, ensuring they are evenly distributed without breaking the berries up too much.
- Fill muffin tray and bake: Spoon the mixture evenly into the lined muffin pan. Bake in the preheated oven for 20-25 minutes if using a 12-muffin tray, or 35-40 minutes for the large 6-muffin tray. The muffins are done when a skewer inserted into the center comes out clean.
- Cool muffins: Allow the muffins to cool in the pan for about 5 minutes to set, then transfer them to a wire rack to cool completely before serving. This prevents sogginess and helps maintain structure.
Notes
- Use frozen raspberries directly from the freezer to prevent the batter from becoming too wet.
- Do not over-mix the batter; folding gently preserves the texture and prevents tough muffins.
- Line the muffin tray with baking paper for easy removal and cleaner presentation.
- Check for doneness with a toothpick; if it comes out clean, the muffins are ready.
- Store muffins in an airtight container at room temperature up to 2 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: Raspberry muffins, white chocolate muffins, breakfast muffins, berry muffins, easy muffin recipe, baked goods
