Many years ago I came across my first raspberry and white chocolate chip muffin in a coffee shop. It was delicious and I knew immediately that I needed to recreate that deliciously wonderful treat. I didn't get it right first time, probably not even the second time, but it finally came together and this is what I've come up with. It has been a family favourite for years and all three kids love them.
Raspberry and White Chocolate Chip Muffins
Ingredients
2 cups SR flour
¼ cup white sugar
¼ cup brown sugar, packed
90g butter, melted
1 cup milk
1 large egg
⅔ cup white chocolate chips
1 cup frozen raspberries
Directions
Makes 18 muffins.
Preheat oven to 180ºC/350ºF.
Sift flour and add sugars. In a separate bowl add melted butter, milk, and lightly beaten egg. Pour the wet ingredients into dry and mix until just combined. Do not over beat. Add white chocolate chips and raspberries and mix through lightly.
Spoon, or scoop (I use my #20 ice-cream scoop), the mixture into prepared muffin tins and bake for 18-20 minutes. Remove from tins and allow to cool.
I hope you enjoy them as much as we do.
Yum! I love, love, love a good muffin. Okay...now you are making ME hungry! Angie xo
ReplyDeleteLovely raspberry muffin recipe, really like the addition of the white chocolate. Look nice and fluffy, can't wait to try making a batch. Pretty sure I even have some fresh raspberry in the crisper.
ReplyDeleteHappy Valentine's and thanks for sharing.
I love raspberry and white chocolate paired together (and just posted a recipe for a quick bread featuring the two flavors)... these muffins look great!
ReplyDeleteLoving these muffins, linking to them in tomorrow's post ;)
ReplyDeleteWhat an amazing flavour combination for muffins!
ReplyDeleteI don't mean to offend but made these last night.
ReplyDeleteThey were god awful. Nothing like 'muffin' texture.
Hard and tasteless. I'm an accomplished baker so should have known better
looking at the ingredients. But I was in a hurry- i'll give you
that - they were quick to make. I'd keep looking if I was you - sorry to disappoint .
Anonymous - I'd take your comment more seriously if you left your name. I've made these muffins loads of times over the years since I came up with it and you've obviously done something wrong. I don't really care how "accomplished" you are, everyone makes mistakes. You've either overworked the batter or overcooked them. They are extremely moist when baked correctly.
DeleteHaving said that, I'm in Australia and I use metric measuring cups and tablespoons, perhaps that's your issue.