White chocolate raspberry muffins
Recipe video above. Based on the magical batter from these soft Apple Muffins, these White Chocolate Raspberry Muffins pair tart, juicy raspberries with milky white chocolate - such a fabulous combination! They are soft, buttery and vanilla-y inside, and the lid is gorgeously crunchy.I especially love how simple the batter is - no buttermilk, no yogurt, no sour cream, nor electric beater. It's just hand mixed with plain old milk! There is no need for any bakers' tricks thanks to the juice from the raspberries that keeps the crumb soft and moist, and they stay fresh for 3 days. Wish all muffins could be this easy!
Servings: 12 muffins
Calories: 253cal
Ingredients
- 250g / 8 oz raspberries - 2 slightly heaped cups (Note 1 for other add-ins)
- 1 cup (150g) white chocolate chips
Wet:
- 125g (1/2 cup) unsalted butter , cut into chunks (Note 2)
- 3/4 cup caster sugar / superfine sugar , or regular white sugar
- 2/3 cup milk at room temperature (low fat, full fat, non dairy also fine)
- 1 large egg (yes, just 1), at room temperature, ~ 50-55g/2oz in shell
- 2 tsp vanilla extract
- 1 tsp white vinegar (or other clear vinegar) - activates baking soda, can't taste it
Dry:
- 2 cups plain flour / all-purpose flour , can use gluten-free flour - see Note 3
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda (bi carbonate soda), sifted if lumpy (Note 4)
- Pinch of salt
Instructions
- Preheat oven to 220°C/425°F (200°C fan-forced) - extra heat gives the muffins a rise boost at the start, we will turn it down as soon as the muffins go in.
- Muffin tin - Line a standard 12 hole muffin tin with paper cases.
- Whisk dry - Put all the dry ingredients in a large bowl and give it a whisk to combine.
- Wet ingredients - Melt the butter in the microwave using a heatproof bowl. Whisk in sugar first. Then add the egg, milk, vanilla and vinegar and whisk until smooth.
- Combine - Pour the Wet ingredients into the Dry, and mix just 10 times or until the flour is just about mixed in Add raspberries and white chocolate. Gently fold through just to disperse - minimise stirring as raspberries crush easily (though some will, it's inevitable!). The batter will still be lumpy which is fine, if you over mix the muffins will be hard.
- Divide the mixture between the muffin tin holes, filling all the way to the top. There is no need to level the surface (it melts in oven).
- Bake - Place in the oven and immediately turn down to 200°C/390°F (180°C fan-forced). Bake 22 - 23 minutes or until a toothpick inserted into the middle comes out clean.
- Cool - Rest in the muffin tin for 10 minutes then transfer to a rack to cool for a further 20 minutes before enjoying! These are quite fragile when hot so they need to be cooled.
Notes
1. Other berries - Blackberries and mulberries can also be used here as they have similar juicy-bursting qualities. For blueberries, it is better to use the Blueberry Muffin recipe. See blue box in ingredients section for using other add-ins (chopped fruit, nuts etc)
2. Butter quantity - 125g of butter is not exactly 1/2 cup (it's 115g), but I use this amount for convenience - it's 1 US stick or half an Australian block, which is marked in 50g increments. The small difference doesn't affect the muffins.
3. Gluten-free - Substitute the flour with gluten-free flour, follow recipe as written. I used White Wings GF flour (I’m in Australia), common brand carried at regular grocery stores. They rose just as much, though didn't brown as much. The crumb inside was similar too - soft and moist!
4. Baking soda - This can be substituted with an extra 1 1/2 tsp of baking powder instead, and leave the vinegar out. The crumb is not quite as soft but it still rises nicely.
5. Different measures in different countries - Cup sizes vary a little between the US and most of the rest of the world. This recipe is fine to use as written irrespective of what country you are in. The exception is Japan – use weights and ml, not Japanese measuring cups.
Storing - Once fully cool, they will stay fresh in an airtight container for 3 days, though if it's hot or humid where you are, better to keep in the fridge. If they get a little stale, just warm lightly and they will be resurrected! Note the crunchy lid will soften overnight. Not suitable for freezing.
Nutrition per muffin.
Nutrition
Serving: 103g | Calories: 253cal