Raspberry and White Chocolate Muffins

Muffin Recipe

Regular followers will know I love making muffins, they are my absolute favourite cake. In fact, one of my very first posts was for my World Famous Muffin Recipe. Well today, I’m inspiring you with another combination, Raspberry and White Chocolate. Similar to Blueberry Muffins, they are super light and the fruit is so soft. I don’t need you tell you though, raspberries are a bit mushier than blueberries, so how do I stir them in without mushing them? Well, the secret is to freeze them before you use them, as they defrost and cook in the muffin, they start to cook like the blueberries and the effect is amazing. The white chocolate drizzle topping is deliciously sweet to offset the tang of the raspberries.

Sold it? Seriously, if I haven’t, I need you to make them to prove yourself wrong, I can’t capture in words just how moreish they are…my friend and I demolished a batch over coffee one Saturday morning! If you want to make your own, here’s how:

Ingredients:

  • 200g butter
  • 200g caster sugar
  • 300g self raising flour
  • 4 medium eggs
  • 3 tablespoons milk
  • 300g frozen raspberries
  • 100g white chocolate

Equipment Needed:

  • Mixing bowl
  • Metal dessert spoon (+ 1 additional to help you spoon the mixture into the cases)
  • Tablespoon
  • Scales
  • Measuring jug (or a large mug will be fine!)
  • Whisk
  • Paper muffin cases (or silicone for the environmentally conscious!)
  • 12 hole muffin tin
  • Cooling rack
  • Small bowl (suitable for melting chocolate in)
  • Teaspoon

Method:

  1. In a mixing bowl, cream softened butter and sugar in a bowl until the mixture is light and fluffy (to cream the two, use a metal spoon and press and drag the mixture against the side of the bowl…you’ll hear the sugar crunching)
  2. Add the flour to the bowl
  3. In a jug, whisk the milk and eggs together
  4. Add to the mixing bowl and combine gently in a figure of 8 movement until smooth (be careful not to overwork the flour by stirring to vigorously)
  5. Add your frozen raspberries to your mixing bowl and stir gently to combine
  6. Spoon the mixture into paper cases and bake in the oven (Gas Mark 5/200 degrees Celsius) for 20-25 minutes (when you check your cakes are ready press the top gently…if it springs back, it’s cooked)
  7. Leave to cook on the rack
  8. Break the chocolate into small pieces and place in a small bowl, microwave to melt. So as not to burn your chocolate, melt in 20 second bursts, taking the bowl out of the microwave after each one to stir the chocolate until the chocolate is fully melted
  9. Use your teaspoon to drizzle the chocolate on your cooled muffins and leave to set

If you’re a raspberry fan, have you seen my Chocolate and Raspberry Cupcake or Orange and Raspberry Cupcake recipes?

Don’t forget you can also follow What Corrine Did Next on Facebook, Pinterest, or Instagram – we love to see your makes; if you make any of the recipes you see, why not share them?

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