About this recipe:White chocolate and raspberry make a gorgeous combination in these decadent muffins. Bake these for a special brunch or for Mother's Day.
Makes: 12 muffins
125g fresh raspberries
125g caster sugar
55g butter, softened
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
280g plain flour
1 tablespoon baking powder
1/2 teaspoon salt
125ml single cream
100g chopped white chocolate
2 tablespoons soft brown sugar
2 tablespoons demerara sugar
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat the oven to 190 C / Gas 5. Grease and flour 12 muffin cups, or line with paper cases.
Combine raspberries with 4 tablespoons of the caster sugar; set aside.
Cream butter and remaining caster sugar until light and fluffy. Beat in egg and almond and vanilla extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with cream and milk, just until moistened. Stir in white chocolate and reserved raspberries. Fill muffin cups 3/4 full. Combine brown sugar and demerara sugar; sprinkle over muffins.
Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 25 minutes.