These Raspberry and White Chocolate muffins are very quick and easy to make. I tend to make small cakes rather than large muffins and in this case I’ll get 24 out of this recipe. If you go for traditional sized muffins you’ll get 12.Ingredients
Instructions
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Preheat oven to 200°C (180°C Fan) and prepare a 12-pan muffin tray or 2 12 count madeleine trays.
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Combine flour, sugar and chocolate in a large bowl.
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Add the melted butter, egg, yoghurt, vanilla essence and the water. Mix well.
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Fold in the raspberries. They should break up a little and distribute evenly.
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Spoon mixture into the prepared pans and bake for 20 minutes.
Notes
- Flour – I use self-raising flour as it’s simple, if you don’t have any you can substitute with plain flour and 5g/125g of baking powder.
- Sugar – granulated or caster works just fine, brown sugar would impact the flavour so I wouldn’t use that.
- Chocolate – I use chips for ease but if you cannot find them you can chop up a block of white chocolate. I have not tried this with milk or dark chocolate but I don’t think it would work as well as they are unrelated to white chocolate.
- Raspberries – frozen works best here as they hold their shape better and when they do break up the individual berries retain their form. If you only have fresh I would recommend freezing first.
