Raspberry and white chocolate chip muffins

    25 min

    I took a basic muffin recipe and added a couple of things to make it something a little special. The sharpness of the raspberries contrasts brilliantly with the sweetness of the white chocolate. It's pretty foolproof too, which is a big bonus


    Tyne and Wear, England, UK
    7 people made this

    Makes: 12 muffins

    • 300g self-raising flour
    • 1 teaspoon baking powder
    • 150g golden caster sugar
    • 250ml buttermilk
    • 1 egg, beaten
    • 50g melted butter
    • 1 teaspoon vanilla extract
    • 50g white chocolate chips
    • 75g raspberries

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat the oven to 200 C / 190 C Fan / Gas 6. Line a 12 hole muffin tin.
    2. Sift the self-raising flour and baking powder into a bowl and stir in the sugar.
    3. In another bowl mix the buttermilk, egg, melted butter and vanilla extract.
    4. Combine the wet and dry mixtures, taking care not to over mix.
    5. Fold in the raspberries and white chocolate chips. Divide the mixture evenly into the prepared tin.
    6. Bake for 15 to 20 minutes.


    You can use regular caster sugar, but I use golden caster sugar which has a nicer flavour.
    Frozen raspberries work brilliantly, I don't even bother to defrost them.

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