Raspberries and white chocolate make for a delicious match, we all know that. Whether in cakes, biscuits, traybakes or indeed, muffins, it’s a classic flavour combination we all love.
The days are getting longer now, here in the UK we’ve even had a few days of sunshine, which really lifts the mood. So I’m being drawn to lighter, summery flavours now, as I look forward to the warmer months ahead, and these Raspberry and White Chocolate muffins really hit the spot.
I’ve chosen this as my Mother’s Day recipe this year, as it’s the perfect recipe to bake with children. It’s really easy, quick (ready to eat in just 30 mins) and there’s minimal washing up (always a bonus!). So whether you’re helping the kids organise a surprise picnic or afternoon tea for their mum, want something you can make with love and drop off on your mum’s doorstep to show her how much you miss her, or if you’re a mum and want to spend the afternoon baking with your little ones, give this recipe a try, you wont be disappointed.
I’ve adapted this recipe from an old Nigella Lawson recipe for Pear and Ginger Breakfast Muffins. Hers were much daintier than mine, with only a very small amount of baking powder to create bite sized, spiced muffins. But mine aren’t for breakfast, and I like the big bakery style muffins that spill over the top of their cases and create a lovely muffin top around the edges. So I’ve increased the baking powder quantity as well as changing the flavours, and I like to fill my cases almost to the top, then bake them for 5 mins in a hot oven before turning the temperature down to fully bake them. This forces the batter to rise quickly, forming a lovely dome and the all important muffin tops that bulge out at the sides.
Ready in 30mins + cooling (10mins prep, 20mins bake) – makes 12.
- 150mls of soured cream (you’ll find this with the fresh milk and cream products in the supermarket)
- 100mls of oil (vegetable or olive, but not one with a strong flavour)
- 1 teaspoon of vanilla extract
- 2 free-range eggs
- 250g of plain flour
- 1 tablespoon of baking powder
- A pinch of nutmeg
- 250g of caster sugar
- 150g-200g of white chocolate chips
- 150g of raspberries, washed and patted dry with kitchen roll
- Preheat your oven to 220c / 200c fan / gas mark 7.
- In a large bowl, whisk together the soured cream, oil, vanilla and eggs.
- Sift in the flour, baking powder and nutmeg, then add the sugar and mix well.
- Add the chocolate chips and mix well.
- Add the raspberries to the bowl and crush them slightly with the back of your spoon, then fold them in to the mix to create a marbled effect. Don’t mix them in completely.
- Lay out 12 large muffin cases in a muffin tray and spoon the mixture evenly into each one. Fill them almost to the top.
- Bake for 5 mins.
- Then turn your oven down to 200c / 180c fan / gas mark 6, and bake for a further 15 mins, or until risen, firm and golden brown in colour.
- Remove from the oven, but leave in the tray for 5 mins before transferring to a cooling rack.
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