White chocolate raspberry muffins

    40 min

    White chocolate and raspberry make a gorgeous combination in these decadent muffins. Bake these for a special brunch or for Mother's Day.

    12 people made this

    Makes: 12 muffins

    • 125g fresh raspberries
    • 125g caster sugar
    • 55g butter, softened
    • 1 egg
    • 1/2 teaspoon almond extract
    • 1/2 teaspoon vanilla extract
    • 280g plain flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 125ml single cream
    • 100ml milk
    • 100g chopped white chocolate
    • 2 tablespoons soft brown sugar
    • 2 tablespoons demerara sugar

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the oven to 190 C / Gas 5. Grease and flour 12 muffin cups, or line with paper cases.
    2. Combine raspberries with 4 tablespoons of the caster sugar; set aside.
    3. 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.
    4. Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 25 minutes.

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    Reviews in English (1)


    A great recipe that is simple and easy, yet effective. Made them a few times now and love the results.  -  03 Oct 2017