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Raspberry muffins on blue plates

Raspberry & white chocolate muffins

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8 - 10

Indulge in these raspberry and white choc chip muffins for a sweet treat. Made with fresh or frozen raspberries, they're perfect served with a cuppa

  • Vegetarian
Nutrition: Per serving (10)
NutrientUnit
kcal302
fat14g
saturates8g
carbs38g
sugars19g
fibre2g
protein6g
salt0.44g
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Ingredients

  • 100g unsalted butter, softened
  • 65g caster sugar
  • 65g light brown sugar
  • 2 large eggs, room temperature
  • 125g Greek yogurt
  • 1 tsp vanilla paste
  • 5 tbsp milk
  • 250g self-raising flour
  • 1 tsp baking powder
  • 200g raspberries (fresh or frozen)
  • 75g white chocolate chips

Method

  • STEP 1

    Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.

  • STEP 2

    Beat the butter and sugar together for 5 mins until pale and fluffy. Add the eggs gradually and beat in until combined. Stir in the yogurt, vanilla and milk. Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150g raspberries and white chocolate chips and fill the muffin cases three-quarters full.

  • STEP 3

    Push 2 raspberries into the top of each muffin so they're sticking out slightly. Bake for 8 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 20-25 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

Goes well with

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A star rating of 5 out of 5.4 ratings
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