Raspberry and White Chocolate Muffins
Not strictly a muffin, but not quite a cupcake either, these fluffy Raspberry and white chocolate muffins are the perfect mid-morning or afternoon treat. The appeal of a muffin lies in the easy mix and bake batter method. No special baking equipment, just one bowl and a jug.
The key to a light and fluffy muffin is a slightly lumpy batter, so mix with a light hand, just until combined. For the recipe, I’ve used a vegetable oil in place of butter, which yields a light and airy crumb that stays fresh for longer. A flavourless coconut oil or rapeseed oil will work well too. Flaked almonds and a light scattering of sugar on top adds a lovely textural crunch and an irresistible muffin-top.
These muffins require nothing more than a light dusting of icing sugar to finish, although lightly whipped cream and a some berry preserve makes it an indulgent afternoon treat.
Raspberry and white Chocolate Muffins
Makes 12
- 200 g self raising flour
- 25 g ground almonds
- a pinch of salt
- 7.5 ml baking powder
- 125 g castor sugar
- 100 ml vegetable oil
- 1 egg
- 125 ml milk
- 80 ml buttermilk
- 5 ml vanilla extract
- zest of half a lemon
- 125 g raspberries
- 80 g white chocolate, chopped
- flaked almonds, for the topping
- granulated sugar, to finish
- icing sugar, for dusting
Preheat the oven to 180º C. Line a 12 hole muffin tin with cupcake liners.
Sift together the flour, ground almonds, salt, baking powder and castor sugar. In a small jug, whisk together the vegetable oil, egg, milk, buttermilk, vanilla and lemon zest.
Make a well in the centre of the flour. Add the wet ingredients to the flour. Mix gently until lightly combined. Add two thirds of the raspberries and all the chocolate and fold through lightly. Divide equally into the cupcake liners. Top with the remaining raspberries, a scattering of flaked almonds and a light sprinkling of sugar. Bake for about 25 minutes. Test for doneness before removing from the oven.
Allow the muffins to rest in the tins for 5 minutes before placing on a wire rack to cool completely. Serve with lightly whipped cream, berry preserve or mixed fresh berries, if you like.
2 Comments. Leave new
These muffins are so devine. You are a pro Di. Thanks a lot.
Thank you Habi. They also work well with blueberries and one finely diced apple.