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White Chocolate and Raspberry Muffins

White Chocolate and Raspberry Muffins

Deliciously moist White Chocolate and Raspberry Muffins, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine Baked Goods
Servings 12 muffins
Calories 220 kcal

Equipment

  • Muffin tray
  • Whisk
  • Spatula

Ingredients
  

Muffins

  • 160 ml Sunflower Oil
  • 150 ml Whole Milk
  • 1 large Egg
  • 1 teaspoon Vanilla Extract
  • 300 g Self Raising Flour
  • 200 g Caster Sugar
  • 150 g White Chocolate Chips Or chopped chocolate
  • 150 g Raspberries

Optional Decoration

  • 75 g White Chocolate melted

Instructions
 

Preparation

  • Preheat your oven to 180C/160C Fan and line a 12-hole muffin tray with cases.
  • Mix together the egg, milk, vanilla and oil in a bowl (I use a whisk).
  • Add the flour and sugar to the mixture, and using a spatula, mix together as little as possible till it's combined!
  • Add in the white chocolate chips and the raspberries and fold through.
  • Split the mixture evenly between the 12 cases, and bake in the oven for 25-30 minutes!
  • Leave to cool fully in the tin, or on a wire rack.
  • Once cooled, drizzle over some white chocolate and sprinkle on some freeze-dried raspberries!

Notes

These will last for three days once baked, but are best on the day of baking. You can swap the sunflower oil for vegetable oil. You can use any flavour chocolate chip. You can use fresh or frozen raspberries - or a different berry altogether.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 100mgIron: 1mg
Keyword baking, Dessert, muffins, raspberry, sweet treats, white chocolate
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