This is a spring bake inspired by the warmer weather we’ve been having recently (ignoring the rain!). Without being biased, I think raspberry and white chocolate is possibly one of the best flavour combinations there is. The sharpness of the raspberry perfectly compliments the sweetness of the white chocolate. And here, it’s all presented in one delicious muffin. What more could you need!
I would suggest leaving your white chocolate pieces quite large so that they don’t get lost in the sponge. One of the best things about this muffin is biting in to one of the gooey, chunky chocolate pieces.
Now that raspberries are appearing in the supermarkets, this is the perfect time to make these. Grab some while you can!
Makes 12 muffins.
300g plain flour
2 tsp baking powder
150g golden caster sugar
50g unsalted butter
1 tsp vanilla extract
100g fresh raspberries
110g white chocolate, cut in to pieces
Pre-heat your oven to 200°C/180°C fan.
In a large bowl, sift your flour, baking powder and sugar and mix together.
In a separate bowl, melt the butter.
To your butter, add the egg, vanilla extract and milk. Whisk thoroughly.
Mix together your wet and dry mixtures.
To this, add your white chocolate chunks and mix.
Then carefully add your raspberries so they don’t get too damaged.
Next, split your mixture between 12 muffins cases. They should be about two thirds full.
Bake in the oven for around 30 minutes until they have risen and are golden on top.