Introduction
Muffins are a classic breakfast treat that can be made in a variety of flavors. One of the most delicious combinations is raspberry and white chocolate. These Raspberry White Chocolate Muffins are soft, tender and packed with juicy raspberries and chunks of creamy white chocolate. They are easy to make and perfect for a quick breakfast or as a sweet treat any time of the day.
Ingredients
Here are the ingredients you will need to make 4 portions of Raspberry White Chocolate Muffins:
- 300g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 150g granulated sugar
- 115g unsalted butter, melted
- 2 large eggs
- 240ml milk
- 1 tsp vanilla extract
- 150g raspberries
- 100g white chocolate, chopped
Instructions
Follow these simple steps to make delicious Raspberry White Chocolate Muffins:
- Preheat the oven to 200°C (180°C fan) and line a muffin tin with muffin cases.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
- In a separate bowl, whisk together the melted butter, eggs, milk and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the raspberries and white chocolate.
- Divide the batter evenly among the muffin cases.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Variations
Vegan Raspberry White Chocolate Muffins
To make these muffins vegan, you can substitute the butter with vegan margarine and the milk with almond milk or soy milk. You can also use vegan white chocolate or leave it out entirely.
Gluten-Free Raspberry White Chocolate Muffins
To make these muffins gluten-free, you can substitute the all-purpose flour with gluten-free flour. Make sure to use a gluten-free baking powder and baking soda as well.
Blueberry White Chocolate Muffins
If you prefer blueberries over raspberries, you can substitute them in this recipe. Simply swap out the raspberries for an equal amount of fresh or frozen blueberries.
Lemon Raspberry White Chocolate Muffins
For a tangy twist, add the zest of one lemon to the batter and substitute the vanilla extract with lemon extract.
Conclusion
These Raspberry White Chocolate Muffins are a delicious and easy-to-make breakfast treat that everyone will love. The juicy raspberries and creamy white chocolate create a perfect balance of sweet and tart flavors, while the soft and tender texture makes them incredibly satisfying. Follow this recipe and try out some of the variations to discover your favorite flavor combination. These muffins are perfect for enjoying with a cup of coffee or tea, or for grabbing on-the-go during a busy morning.
FAQ
How many muffins does this recipe make?
This recipe makes 12 muffins.
Can I use frozen raspberries instead of fresh raspberries?
Yes, you can use frozen raspberries instead of fresh raspberries. However, be sure to thaw and drain them before adding them to the batter.
Can I use milk chocolate instead of white chocolate?
Yes, you can use milk chocolate instead of white chocolate. However, the flavor of the muffins will be different.
Can I use a different type of berry instead of raspberries?
Yes, you can use a different type of berry instead of raspberries. Blueberries or strawberries would be great substitutes.
How do I store these muffins?
Store these muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months.
Can I use a different type of flour instead of all-purpose flour?
Yes, you can use a different type of flour instead of all-purpose flour. However, the texture and flavor of the muffins may be different.
Can I make these muffins ahead of time?
Yes, you can make these muffins ahead of time. Simply store them in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months.
How do I prevent the raspberries from sinking to the bottom of the muffins?
To prevent the raspberries from sinking to the bottom of the muffins, toss them in a small amount of flour before adding them to the batter.
Can I use a different type of oil instead of vegetable oil?
Yes, you can use a different type of oil instead of vegetable oil. Canola oil or melted coconut oil would be great substitutes.
How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done baking.
