Bakery Style Raspberry and White Chocolate Muffin
About this recipe
These Raspberry & White Chocolate Muffins are a celebration of all things yummy. Their delicate sweetness is balanced by a strawberry jam, makes them perfect for spring and summer indulgence. Yet, I wouldnt stop in only these seasons - these will bring brightness to the dullness of days.
As muffins can be dry, a blend of milk, oil, and melted butter ensures a texture of the muffin is light and fluffy. But what truly sets these Raspberry & White Chocolate Muffins apart is their versatility. You can freeze them, for three month then thaw them at room temperature, and they'll taste just as fresh and delightful as the day they were baked.
If you love muffin make sure to check out my popular muffin recipes too: Triple Chocolate Muffins, Lemon Muffins, Carrot Cake Muffins
Raspberries
Coating raspberries in flour before incorporating them into recipes offers several benefits. Firstly, it helps prevent the raspberries from sinking to the bottom of the batter during baking, ensuring an even distribution throughout the baked goods. This ensures that each bite contains a delightful burst of raspberry flavor. Secondly, the flour coating helps to absorb excess moisture from the raspberries, preventing them from releasing too much liquid into the batter, which could result in a soggy texture. Lastly, the flour coating creates a light barrier between the raspberries and the batter, helping to maintain their shape and integrity during the baking process, resulting in beautifully intact raspberries that add both visual appeal and flavor to the final product.
Bakery Style Raspberry and White Chocolate Muffins FAQs
How can I get my muffins fluffy and not dense?
Don’t overmix the batter. Overmixing the batter will make your muffins tough. Just mix the wet and dry ingredients until they are just combined.
How long can I store these muffins for?
You can store these muffins in an airtight container in the refrigerator for up to 5 days or store these muffins for up to 3 months in the freezer. To thaw frozen lemon muffins, simply let them thaw at room temperature for a few hours.
How do I make the muffins not dry?
This recipe uses a mixture of milk,oil and melted better so they definetly will not be dry, But, be careful not to overmix the batter; stir until you cant see the flour then your done!
Where can I find the muffin liners from?
You can find them in Waitrose and also from Amazon here.
Can you use frozen raspberries?
Yes! I've tested this recipes with frozen raspberries but make sure to add a extra 85g self raising flour, you'll still want to flour the frozen raspberries too like i mention below :)
Ingredients
- 100ml sunflower oil
- 75g softened butter
- 150ml whole milk
- 1 large egg
- 300g self-raising flour
- 150g caster sugar
- 150g white chocolate, chopped
- 125g fresh raspberries
- 200g raspberry conserve or just regular jam!
- 200ml sunflower oil
- 150g softened butter
- 300ml whole milk
- 2 large egg
- 600g self-raising flour
- 300g caster sugar
- 300g white chocolate, chopped
- 250g fresh raspberries
- 400g raspberry conserve or just regular jam!
Ingredients
- 3.4oz sunflower oil
- 2.5oz softened butter
- 5oz whole milk
- 1 large egg
- 10oz self-raising flour
- 5oz caster sugar
- 5oz white chocolate, chopped
- 4oz fresh raspberries
- 6oz raspberry conserve or just regular jam!
- 6.8oz sunflower oil
- 5oz softened butter
- 10oz whole milk
- 2 large egg
- 20oz self-raising flour
- 10oz caster sugar
- 10oz white chocolate, chopped
- 8oz fresh raspberries
- 12oz raspberry conserve or just regular jam!
Instructions
- Preheat your oven to 200°C (392°F) and line a muffin tin with paper liners.
- In a mixing bowl, combine the sunflower oil, softened butter, whole milk, and egg. Mix until homogenous.
- In a separate bowl, sift the self-raising flour and caster sugar together. Add the chopped white chocolate and stir to distribute the chocolate throughout the flour mixture, this helps them not to sink when baking.
- Carefully toss the fresh raspberries in a small amount of flour to coat them. This will help prevent them from sinking to the bottom of the muffins during baking too.
- Add the wet ingredients to the dry ingredients and mix until just combined. Be cautious not to overmix; a few lumps are okay!
- Gently fold the flour-coated raspberries into the flour mixture.
- When placing your muffins cases in the pan ensure you don't overcrowd your pan, use a space out method similar to how I did in my video, this will allow the muffins to rise to it's full potential
- Fill each muffin cup about one-third full with the batter. Then, add a teaspoon of raspberry jam in the center of each muffin.
- Top the raspberry jam with more batter, filling the cups about two-thirds full.
- Change the temperature of your oven to 180°C (350°F) and bake in the preheated oven for about 35-45 minutes or until a toothpick inserted into the center of a muffin comes out clean. The baking time may vary, so keep an eye on them towards after the first 25 mins
- Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your homemade Raspberry and White Chocolate Muffins! The combination of the tangy raspberries, sweet white chocolate, and delightful raspberry jam filling is sure to satisfy your cravings.
These muffins are best enjoyed fresh, but you can store any leftovers in an airtight container for a couple of days.
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