Raspberry And White Chocolate Muffins

Raspberry And White Chocolate Muffins. Hello friends. So how are you today? Few combinations are loved as much as raspberries and white chocolate. So yummy.

With these delicious Raspberry and White Chocolate Muffins, indulge in the ideal harmony of sweet and sour. These muffins are a delicious treat for any occasion since they are stuffed to the brim with beautiful raspberries and smooth white chocolate.

Embrace the delicious, fluffy sweetness as each bite combines the flavours of tart raspberries and creamy white chocolate.

These muffins are guaranteed to satisfy your sweet tooth and leave you wanting more, whether you eat them for breakfast, a snack, or a dessert. With this tasty combo, up your baking game and add some class to your muffin selection.

Table Of Contents:

1. Firstly, Raspberry And White Chocolate Muffins Ingredients.
2. Secondly, Raspberry And White Chocolate Muffins Method.
3. Thirdly, Other Recipe Ideas.

How To Make Raspberry And White Chocolate Muffins:

Raspberry And White Chocolate Muffins.

Makes 10

Preparation time: 20 minutes
Cooking time: 20 minutes

For The Muffins:

• 300 g (11 oz) plain flour
• 3 teaspoons baking powder
• ½ teaspoon bicarbonate of soda
• 100 g (4 oz) caster sugar
• 75 g (3 oz.) butter, melted
• 3 eggs
• 150 g (5 oz.) natural fat free yogurt
• 1 teaspoon vanilla essence
• 175 g (6 oz.) raspberries
• 100 g (4 oz.) white chocolate diced

To Decorate:

• 50g (2 oz.) white chocolate, melted

Raspberry And White Chocolate Muffins:

Method:

1. Firstly, line a 12 hole muffin tin with 10 muffin cases. 
2. Mix the flour, baking powder, bicarbonate of soda and sugar together in a bowl.
3. Fork the melted butter, eggs, yogurt and vanilla together in a second bowl until just mixed then add to the dry ingredients and fork together until just mixed. 
4. Add the raspberries and diced chocolate, mix together briefly then spoon into muffin cases.
5. Bake in a preheated oven set to 190°C (375°F) Gas Mark 5 for 15-20 minutes until well risen and golden. 
6. Leave to cool for 10 minutes then loosen the edges of the cases with a round bladed knife, lift muffins out of the tin and cool on a wire rack.
7. Decorate the muffins with melted chocolate drizzled from a spoon or piped from a paper piping bag with the tip snipped off – no need for a piping tube. 
8. Leave to harden for 5-10 minutes before serving.

Raspberry And White Chocolate Muffins:

Raspberry And White Chocolate Muffins. So what do you think about these muffins? Do you also fancy making any?

About this post -This is a guest post. Recipe and photo credit by Seasonal Berries.

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Raspberry And White Chocolate Muffins. Thank you so much for stopping by. I also hope you liked this post.

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Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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