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White Chocolate & Raspberry Muffins!
Delicious and Light White Chocolate & Raspberry Muffins packed full of Fresh Raspberries & White Chocolate Chunks – perfect Easy Bake!
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Category:
Cake
Type:
Muffins
Keyword:
Raspberry, White Chocolate
Prep Time:
15
minutes
minutes
Cook Time:
25
minutes
minutes
Cooling Time:
2
hours
hours
Total Time:
2
hours
hours
40
minutes
minutes
Servings:
12
Muffins
Author:
Jane's Patisserie
Ingredients
Muffins
160
ml
Sunflower Oil
150
ml
Whole Milk
1
large
Egg
1
tsp
Vanilla Extract
300
g
Self Raising Flour
200
g
Caster Sugar
150
g
White Chocolate Chips
(Or chopped chocolate)
150
g
Raspberries
Optional Decoration
75
g
White Chocolate
(melted)
Freeze Dried Raspberries
Grams
-
Ounces
Instructions
Preheat your oven to 180C/160C Fan and line a 12-hole muffin tray with cases
Mix together the egg, milk, vanilla and oil in a bowl (I use a whisk).
Add the flour and sugar to the mixture, and using a spatula, mix together as little as possible till it's combined!
Add in the white chocolate chips and the raspberries and fold through.
Split the mixture evenly between the 12 cases, and bake in the oven for 25-30 minutes!
Leave to cool fully in the tin, or on a wire rack.
Once cooled, drizzle over some white chocolate and sprinkle on some freeze-dried raspberries!
Notes
These will last for three days once baked, but are best on the day of baking.
I use these muffin cases for these muffins
!
And
I recommend this pack of freeze dried raspberries
!
You can swap the sunflower oil for vegetable oil!
You can use any flavour chocolate chip.
You can use fresh of frozen raspberries - or a different berry altogether!