These Raspberry White Chocolate Muffins blend the sweet, creamy richness of white chocolate with the tart freshness of raspberries, creating a perfect harmony of flavors. Wrapped in a soft, fluffy muffin that’s lightly sweetened and vanilla-scented, each bite offers a burst of fruit and a smooth chocolate finish.
Why You’ll Love This: These muffins are a treat for the senses, combining textures and tastes that complement each other beautifully. The contrast between the tangy raspberries and the sweet white chocolate ensures these muffins are not only delicious but also irresistible. Plus, they’re straightforward to make, requiring just a few simple steps.
Perfect Occasion: Ideal for breakfast, brunch, or as a midday snack, these muffins are versatile enough for any event—from casual gatherings to more festive occasions. They’re also excellent for school lunches, coffee breaks, or as a delightful addition to any dessert table.
Decoration Tips: For an added touch of elegance, sprinkle a few extra white chocolate chips or fresh raspberries on top of each muffin before baking. After baking, a light dusting of powdered sugar can also enhance their visual appeal, making them look as good as they taste.
Ingredients:
- 2 1/2 cups self-raising flour
- 1 tsp baking powder
- 1 cup caster sugar
- 1 egg
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 3/4 cup milk
- 3 cups frozen raspberries
- 180g white chocolate, chopped
Instructions:
- Preheat your oven to 200°C (400°F). Line a muffin tin with paper liners or lightly grease the cups.
- Mix dry ingredients: In a large bowl, sift together the self-raising flour and baking powder. Stir in the caster sugar to combine.
- Combine wet ingredients: In another bowl, whisk together the egg, vegetable oil, vanilla extract, and milk until well blended.
- Combine wet and dry mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix to keep the muffins light and fluffy.
- Add chocolate and raspberries: Fold in the chopped white chocolate and frozen raspberries gently to avoid crushing the berries too much.
- Fill muffin cups: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake: Place in the oven and bake for about 20-25 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
- Cool and serve: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these luscious Raspberry White Chocolate Muffins, a wonderfully satisfying treat that’s perfect for any occasion or simply when you’re in the mood for something sweet and delightful!
