Easy White Chocolate Raspberry Muffins

Three raspberry and white chocolate muffins on a white plate.

Easy White Chocolate Raspberry Muffins

Experience the perfect blend of flavors with white chocolate raspberry muffins. Simple recipe for a bakery-style and mouth watering treat made from scratch at home.

Course Appetizer, Breakfast Cake, Dessert, Snacks, Tea Time

Cuisine World Cuisine

Diet Low Salt

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 327kcal

Author Ramona Sebastian

Cost £7

Equipment

2 glass bowls
1 spatula
1 hand mixer
2 muffin trays or ramekins
parchment paper one sheet cut into smaller squares
1 knife to chop the chocolate (optional)
1 chopping board
lemon zester
lemon juicer
ice cream scoop
spoon

Ingredients

For the muffins

300 grams flour (2¼ cups) I used spelt white flour
125 millilitres milk (⅔ cup)
100 grams sugar I used organic cane sugar
50 millilitres melted butter (¼ cup)
50 millilitres olive oil (¼ cup)
300 grams raspberries (1½ cup)
2 large eggs at room temperature
1 tablespoon lemon zest
85 grams white chocolate chips (½
1 teaspoon vanilla powder I used organic vanilla Madagascar powder
½ teaspoon soda bicarbonate
⅕ teaspoon celtic salt one pinch

For the crumb

57 grams butter (¼ cup) cold and cut into cubes
25 grams sugar (¼ cup) I used muscovado sugar
75 grams spelt flour (¾ cup)
1 pich Celtic salt

Instructions

Prepare the oven by preheating at 180℃/ 370℉. Prepare the muffin tray/s or ramekins by greasing those or lining with parchment.
Add all the dry ingredients into a bowl, sieved flour, soda bicarbonate, sugar and salt. Mix gently until homogenised.
Into a second bowl, mix al the wet/liquid ingredients. Eggs, milk, melted butter, and olive il.
Mix these well and add the vanilla and the lemon rind plus lemon juice.
Bring in the flour mixture into the liquid mixture and combine well. Do not overmix.
Add the raspberries and the white chocolate. Fold those in gently and set aside.
Make the crumb mix by combining the flour, sugar and the cold butter made into little cubes. Mix with the fingers (see video) until the crumbs have formed. Be swift so that the butter doesn't melt to result in a little mess.
Add the muffin batter to the muffin tray using an ice cream scoop.
With the help of a spoon, spoon over each muffin, a good layer of crumbs.
Place the muffin tray in the preheated oven and bake at 200C/400F for 5 minutes and then bring the temperature down to 180℃ or 380℉.

Notes

Do not overmix please.

This recipe yields approximately 12 muffins - all depending on how big or small you are making them.

Nutrition