White chocolate raspberry muffins

White chocolate raspberry muffins


1 person made this

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 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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