A super simple recipe using the best muffin recipe with a classic flavour combination - Raspberry & White Chocolate.
These muffins are so simple to make & any bake always tastes better when it requires less effort! It's a really quick recipe so you can have your muffins finished in 30 minutes. This recipe can easily be done completely by hand - I do use a stand mixer but it's not at all necessary (maybe i'm just lazy...).
As always, this recipe can be adapted in so many ways. I try to create recipes that people can very easily switch up to create their favourite bake.
Minus the raspberries & white chocolate, this is a brilliant muffin base recipe. You can use any flavour combination of your choice, any filling, or just leave them plain! I made double the recipe and for my second batch swapped the raspberries & white chocolate for banana and oats - they were also delicious!
I chose raspberry & white chocolate as it is a very popular flavour choice at the minute. The raspberries give a sharp juicy taste, whilst the white chocolate is sweet & creamy. Combine this with a super soft sponge and you've got a pretty good muffin!
If you'd like to try these out, follow the recipe below! If you do please let me know your thoughts and send a pic of the finished product as i'd love to see.
RECIPE
Ingredients:
This recipe makes 12 muffins
- 250g self raising flour
- 1.5tsp baking powder
- 100g caster sugar
- 2 eggs
- 200ml milk
- 1tsp vanilla extract
- 100g unsalted butter
- 100g white chocolate chips
- 75g raspberries
You will need:
- mixing bowl
- stand mixer/hand whisk
- muffin tray
- 12 muffin cases
- cooling rack
Method:
- Pre-heat your oven to 200°C/180°C Fan and line your muffin tray with the muffin cases.
- Heat the butter in the microwave for 30 seconds at a time, stirring in between until completely melted. Set aside to cool.
- Sieve the flour and baking powder into a large mixing bowl & make a well in the centre.
- Add the sugar, milk, eggs and vanilla extract and mix until combined - either use a stand mixer on the lowest speed or by hand using a wooden spoon.
- Whilst still mixing at a low speed, slowly add the melted butter until combined.
- Use 1-2 tbsp of flour to coat your raspberries (this will avoid them sinking to the bottom of your muffins).
- By hand, mix in the raspberries and white chocolate chips until evenly distributed throughout the mixture.
- Divide the mixture evenly between the 12 muffin cases.
- Bake in the pre-heated oven for 18-20 minutes. Turn them around in the oven after 10 minutes.
- When the muffins are baked through and are a nice golden colour on top, remove from the oven and allow to cool in the tray for 5 minutes.
- Remove the muffins from the tray and place on a cooling rack to cool completely before eating.
Store in an airtight container and consume within 3 days.
ENJOY!
If anyone is struggling with measurements, check out my conversion charts - these are really handy for any recipe, so save or print them so you have them to hand for any tasty treat you bake.
Thank you so much for reading this blog post! Try out this recipe using the steps and photos to follow along. If you do, or if you use it as a base for your own flavour combinations, please send over a picture of the finished product and let me know how you adapted the recipe and how it tastes. Share this recipe with your family and friends - everyone will be able to follow this super simple recipe!
Please leave a rating below, let me know if you found this recipe easy to follow, and ask any questions you might have - i'll get back to you! Leave any suggestions in the comments, if theres anything particular you'd like a recipe for please don't hesitate to ask.
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Until next time,
Abby x
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