Can I use other berries in these raspberry white chocolate muffins?

Yes! Although these are called raspberry white chocolate muffins, they are very versatile. I have had huge success with all sorts of berries. Pitted cherries, sliced strawberries, blackberries, blueberries… have fun making different flavours. I like to make the most of what is in season. You can also use frozen berries. Use straight from frozen and be extra careful folding them through.

Can I use other types of chocolate in these raspberry white chocolate muffins?

Absolutely! Obviously they won’t be raspberry white chocolate muffins, but they will still be delicious. Sometimes I use chopped up dark chocolate. The rich and intense notes pair perfectly with the sweet raspberries. Milk chocolate is also perfect if you want a mellow, creamy flavour. Alternatively, try chopped up blonde chocolate for a wonderful caramelised biscuit flavour.

Can I use chocolate chips in these raspberry white chocolate muffins?

You can use chocolate chips or chopped chocolate chunks. Personally, I prefer chopped chocolate chunks as you get gooey pieces of melted chocolate. If you use chocolate chips, you will get pretty pretty droplets of chocolate. However, they are heat-stable so won’t melt. I also find that the quality of chocolate chips aren’t as good as a chocolate bar. Ultimately, the choice is up to you.

How long do these raspberry white chocolate muffins last?

Like most muffin recipes, these raspberry white chocolate muffins are best enjoyed fresh. However, they should last for up to 3 days in an airtight container. To serve your muffin warm, heat in the microwave in 10 second bursts. The chocolate will go gloriously gooey. The muffins do freeze well. Just pop in a sealed tupperware and freeze for up to 3 months.

Raspberry White Chocolate Muffins

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These Raspberry White Chocolate Muffins are utterly delicious. Imagine soft, moist muffins filled with fruity raspberries and sweet, gooey white chocolate chunks. The perfect coffee morning or teatime treat.

Author: Margie
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 1x
Category: Dessert and Cakes
Method: Baking
Cuisine: English
Diet: Vegetarian

Ingredients

Scale

400g self-raising flour
1 tsp baking powder
225g golden caster sugar
125g unsalted butter, melted
250ml full-fat milk
2 large eggs
150g fresh raspberries
150g good-quality white chocolate, chopped into small pieces

To serve: (optional)

Melted white chocolate, for drizzling

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Instructions

Preheat the oven to 195C / 175C Fan. Line a 12-hole muffin tin with muffin cases and set aside.
In a large mixing bowl, mix together the self-raising flour, baking powder and sugar.
In a separate bowl, mix together the melted butter, milk and eggs until combined.
Pour the wet ingredients into the dry ingredients and mix until just combined to form a smooth batter - take care not to overmix.
Gently stir through the raspberries and chopped white chocolate until evenly distributed throughout the batter.
Divide equally between the 12 muffin cases and bake in the oven for about 20-25 minutes - or until well-risen and a skewer inserted into the centre comes out clean.
Leave to cool in the tins for 10 minutes before placing onto a wire rack to finish cooling for at least 20 minutes. This ensures they hold their shape.
Drizzle with melted white chocolate just before serving, if wished.

Notes

Raspberries: although these are raspberry white chocolate muffins, you can try other berries. Pitted cherries, blackberries, blueberries and diced strawberries are all delicious.
Chocolate: these raspberry white chocolate muffins can be made with any kind of chocolate. Sweet and fruity raspberries are also delicious with intense dark chocolate. Creamy milk chocolate is also so good. You can even use a mixture of all three!

Find it online: https://desertislanddishes.co/raspberry-white-chocolate-muffins/