Raspberry White Chocolate Muffins
Packed full of juicy raspberries and sweet white chocolate chips, these simple raspberry white chocolate muffins are moist, delicious and so easy to make!
Equipment
- 12 hole muffin tray
- Spatula or wooden spoon
- 1 large and 1 medium mixing bowl
- 15 muffin cases/liners or non-stick cake pan spray
Ingredients
- 300 g plain flour*
- 2 + 1/2 tsp baking powder level
- 1/2 tsp bicarbonate of soda level
- 1/2 tsp salt level
- 100 g caster sugar
- 100 g light brown sugar
- 50 g butter melted
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 60 ml sunflower oil
- 200 ml buttermilk room temperature
- 200 g raspberries fresh or frozen*
- 200 g white chocolate chips
Instructions
- Preheat oven to 220°C/200°C fan. Line your muffin tray with muffin cases or spray with non-stick spray.
- In a large bowl whisk together the flour, baking powder, bicarbonate of soda, salt, caster sugar and light brown sugar until combined. Set aside.
- In a medium bowl whisk the melted butter, eggs, buttermilk, sunflower oil and vanilla extract until combined.
- Pour this wet mixture into the large bowl of dry ingredients, and fold together with a wooden spoon or rubber spatula until just combined.
- Now add the raspberries and white chocolate chips and continue folding together gently until just combined. Do not over mix at this stage as it will make the muffins dense.
- Fill each muffin case about 3/4 full.
- Place the muffin tray onto the middle shelf of your preheated oven. Set a timer for 5 minutes. This initial 5 minutes at high temperature allows the muffins to rise more rapidly.
- At the 5 minute point, without opening the oven door, drop the oven temperature to 180°C/160°C fan. Bake the muffins for a further 15 minutes.
- Remove the muffin tray from the oven and place onto a wire rack. After 5 minutes remove the muffins from the tray and place them on the wire rack to cool completely.
- Best eaten within around 4 days. Store in an airtight container at room temperature.
Notes
- * You can substitute plain flour for self-raising flour, but reduce the baking powder to 2 tsp.
- * If using frozen raspberries, coat them in a teaspoon of flour before adding to the muffin mix to prevent them from sinking to the bottom!