Chelsea

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Raspberry and White Chocolate Muffins

By Sophie Cattle
Raspberry and White Chocolate Muffins
12 servings
  • 8 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 20 mins
  • Serves
    12
Ingredients

    2 cups plain flour
    2 tsp baking powder
    1 cup Chelsea Caster Sugar
    1 egg
    1 cup of milk
    50g butter, melted
    1 cup frozen raspberries, thawed
    180g good quality white chocolate, roughly chopped

Method

    Preheat oven to 190 C.
    Place 12 large patty cases into a muffin pan.
    In a large bowl, sift together the flour, baking powder and sugar.

    In a small bowl, whisk together egg, milk and melted butter.
    Add liquid mixture to dry ingredients along with the raspberries and chocolate. Using a large spoon, mix until just combined.

    Distribute the batter between patty cases and bake for 20-25 min, or until a skewer comes out clean and muffins are golden. Stand for 5 minutes before turning onto a wire rack to cool.

    This recipe has not been tested by Chelsea Sugar.

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Reviews

Average Rating
48
(8 reviews)


Fantastic recipe, works as written, consistently. I have made this a lot over the course of a few years and it is always a crowd pleaser. I like to add a little vanilla essence, but is also great without.
I made it today with gluten free flour for the first time, and it was also fantastic, not too dry, not undercooked, and the texture kept.
Makes enough batter for 12-13 muffins.

Love this recipie! I've made it several times without the raspberries and instead swirled some cream cheese and raspberry jam on top. Reminiscent of cheesecake.

This batter makes a lovely and very forgiving base!

Hi can you use fresh raspberries?
Chelsea Sugar:
Yes, you can use fresh raspberries.

They are an ugly grey and brown colour but cute if you dye them. Taste ok but take ages to cook. Still waiting...

Simple, quick and really tasty

good

Too dry, mixture wouldn’t even combine as too dry

Quick, easy and taste great. Also nice with milk/dark chocolate.

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