Raspberry White Chocolate Muffins
Delicious white chocolate and raspberry muffins, we made 60 and mixed the batter in a stock pot, for the lack of a bigger mixing bowl.
These are super simple and really quick to knock up. Whether you are taking them to work to share or indulging yourself, you cannot go wrong.
Sure to please a crowd, high demand for these in our house.
Ingredients
- 520 g All Purpose Flour
- 220 g Granulated Sugar
- 1 Tbsp Baking Powder(Unless using self-raising flour)
- 220 g Salted Butter (Melted Room Temperature)
- 2 Large Eggs
- 480 ml Milk
- 1 Cup Raspberries
- 1 Cup White Chocolate Chips(We Used Cadbury)
Instructions
- Preheat fan forced oven to 170°C. Place the rack into the middle of the oven.
- Sift the flour and baking powder together into mixing bowl. Then add in the sugar.
- Pour room temperature melted butter into another mixing bowl and whisk in the eggs (We like to pre-beat our eggs before adding). Add in milk and whisk for a minute.
- Whisk in one third of the dry mixture, once thoroughly combined whisk in another third.
- Toss the raspberries in the remaining third of the flour and give a shake to coat all. Then add into the main mixture along with the white chocolate chips and fold until just combined. (Do not overwork the mix at this point).
- Pour a tablespoon and a half into a pre-greased muffin tray. Place into the pre-heated oven and bake until they have risen, slightly golden and a skewer comes out clean.
- Every oven is different and can vary, for use these took roughly 16 minutes in an Anova Precision Oven.
- Once finished cool in tin for 5 minutes then take out and place onto a cooling rack. If you can wait that long. We just dive right in! ☺