Raspberry & white chocolate muffins
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
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Prep:20 mins
Cook:30 mins
- Serves 10
- Easy
Nutrition per serving
-
kcal 302
-
fat 14g
-
saturates 8g
-
carbs 38g
-
sugars 0g
-
fibre 2g
-
protein 6g
-
salt 0.44g
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
Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
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.
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.
