celebrating 130 years 1884-2014

Raspberry and White Chocolate Muffins

By Sophie Cattle
Raspberry and White Chocolate Muffins
12 servings
  • 1 review

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

    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


    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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Average Rating
(1 review)

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

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