White chocolate and raspberry muffins
Indulge in these delicious White Chocolate and Raspberry Muffins, blending the sweetness of white chocolate with the tangy burst of fresh raspberries. Perfect for any occasion, this easy recipe combines self-raising flour, sugar, and a creamy mix of sour cream and milk for moist, flavorful muffins. Ideal for breakfast or a delightful snack!
- 25 Mar 2024
- Cook time 30 min
- Prep time 10 min
- 10 Servings
- 8 Ingredients
White chocolate and raspberry muffins are a delightful treat that combines the sweet creaminess of white chocolate with the tartness of fresh raspberries. Perfect for a special breakfast, a midday snack, or as a dessert, these muffins are sure to be a hit with friends and family. Follow this simple and straightforward recipe to whip up a batch of these delicious muffins.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with butter or cooking spray.
In a large mixing bowl, combine the self-raising flour and sugar. Mix well to ensure even distribution.
Fold in the chopped white chocolate pieces into the flour mixture. Set aside.
In a separate medium bowl, whisk together the egg, sour cream, milk, and melted butter until well combined.
Slowly pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula until just combined. Avoid over-mixing to ensure tender muffins.
Carefully fold the raspberries into the batter, making sure they are evenly distributed without breaking them up too much.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your white chocolate and raspberry muffins warm or at room temperature. They’re perfect for breakfast, dessert, or a delightful snack with coffee or tea.
Tips:
- Ensure all ingredients are at room temperature before starting. This helps to achieve a smoother batter.
- Gently fold in the raspberries to prevent them from breaking apart and bleeding into the batter.
- Use an ice cream scoop to evenly distribute the batter into the muffin tins.
- For an extra touch, sprinkle a few white chocolate chips on top of each muffin before baking.
- Avoid overmixing the batter to ensure the muffins remain light and fluffy.
- If using frozen raspberries, do not thaw them before adding to the batter to prevent excess moisture.
Cooking white chocolate and raspberry muffins is both fun and rewarding. With their rich flavor and tender crumb, these muffins are perfect for any occasion. By following the provided tips and carefully adhering to the recipe, you'll be able to ensure that your muffins turn out perfectly every time. Enjoy these homemade delights with a cup of tea or coffee, and share the happiness with your loved ones!
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 460kcal | 18% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 70g | 19% |
| Fiber 2.80g | 7% |
| Sugar 22g | 22% |
| Fat | |
| Fat 16g | 20% |
| Saturated 9g | 29% |
| Cholesterol 54mg | - |
| Vitamins | |
| Vitamin A 110ug | 13% |
| Choline 33mg | 6% |
| Vitamin B1 0.20mg | 17% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 1.15mg | 7% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 22ug | 6% |
| Vitamin B12 0.19ug | 8% |
| Vitamin C 4.09mg | 5% |
| Vitamin E 0.34mg | 2% |
| Vitamin K 3.36ug | 3% |
| Minerals | |
| Calcium, Ca 63mg | 5% |
| Copper, Cu 0.15mg | 0% |
| Iron, Fe 0.94mg | 9% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 130mg | 11% |
| Potassium, K 180mg | 5% |
| Selenium, Se 15ug | 27% |
| Sodium, Na 27mg | 2% |
| Zinc, Zn 0.98mg | 9% |
| Water | |
| Water 40g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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