Mary Berry’s Raspberry and White Chocolate Muffins are a perfect combination of sweet and tart, making them an ideal treat for any occasion. The fresh raspberries bring a natural tangy flavor, while the white chocolate adds creaminess and sweetness, creating a balance that everyone will love. These muffins are great for breakfast, snacks, or dessert, and they’re incredibly easy to make with this simple recipe.
What Are Mary Berry Raspberry and White Chocolate Muffins?
Mary Berry Raspberry and White Chocolate Muffins are deliciously soft and moist muffins made with fresh raspberries and sweet white chocolate chunks. The tartness of the raspberries pairs beautifully with the creamy sweetness of the white chocolate, creating a delightful balance of flavors. These muffins are perfect for breakfast, snacks, or even dessert.
Other Popular Recipes
Why You Should Try This Recipe
- Sweet and Tangy Combination: The mix of white chocolate and raspberries creates a wonderful balance of flavors.
- Easy to Make: These muffins come together quickly with simple ingredients.
- Great for Any Occasion: Perfect for breakfast, a snack, or even a dessert.
- Freezer-Friendly: You can bake a batch and freeze the extras for later.
- Perfect for Sharing: These muffins are ideal for family gatherings or afternoon tea.
Ingredients Needed to Make Mary Berry Raspberry and White Chocolate Muffins
To make about 12 muffins, you will need:
Dry Ingredients:
- 250g (2 cups) self-raising flour
- 1 tsp baking powder
- 100g (½ cup) caster sugar
Wet Ingredients:
- 2 large eggs
- 100ml (⅓ cup) milk
- 75g (⅓ cup) unsalted butter, melted and cooled
- 1 tsp vanilla extract
Extras:
- 150g (1 cup) fresh raspberries
- 100g (¾ cup) white chocolate chips or chunks
Equipment
To make Mary Berry Raspberry and White Chocolate Muffins, you’ll need the following equipment:
- Mixing bowls: For combining wet and dry ingredients.
- Whisk: To blend ingredients like eggs and milk smoothly.
- Spatula or wooden spoon: For folding the batter.
- Muffin tin: To bake the muffins.
- Muffin liners: To prevent sticking and make clean-up easier.
- Measuring cups and spoons: To measure ingredients accurately.
- Oven or convection oven: For baking the muffins to golden perfection.
Instructions to Make Mary Berry Raspberry and White Chocolate Muffins
Step 1: Preheat the Oven and Prepare the Muffin Tin
Preheat your oven to 200°C (400°F). Line a 12-cup muffin tin with paper cases or lightly grease each cup with butter or oil.
Step 2: Combine the Dry Ingredients
In a large bowl, sift together the self-raising flour, baking powder, and caster sugar. This helps to create a light and airy texture for your muffins.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until smooth and well combined.
Step 4: Fold Wet and Dry Ingredients Together
Gradually fold the wet ingredients into the dry ingredients, using a spatula or wooden spoon. Mix just until everything is combined, but avoid overmixing to keep the muffins light and fluffy.
Step 5: Add the Raspberries and White Chocolate
Gently fold in the fresh raspberries and white chocolate chips. Be careful not to break the raspberries too much, as this can make the batter too wet.
Step 6: Fill the Muffin Tin
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
Step 7: Bake the Muffins
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Serve warm or at room temperature.
What Goes Well With Mary Berry Raspberry and White Chocolate Muffins?
Mary Berry Raspberry and White Chocolate Muffins pair perfectly with a variety of side options:
- Clotted Cream: A spoonful of clotted cream on the side enhances the indulgent flavor.
- Butter Spread: A little butter on a warm muffin melts beautifully, adding richness.
- Fresh Berries: Enjoy them with extra raspberries, strawberries, or blueberries for a fruity boost.
- Honey or Jam: A drizzle of honey or a dollop of raspberry jam complements the flavors nicely.
- Coffee or Tea: A warm beverage like coffee or tea is the ideal companion for these muffins.
- Greek Yogurt: Pair with creamy yogurt for a balanced breakfast or snack.
- Smoothies: A berry or banana smoothie adds a healthy and refreshing contrast.
Expert Tips for Making the Best Raspberry and White Chocolate Muffins
- Use Fresh Raspberries: Fresh raspberries give the best flavor and texture, but frozen can work if they are not thawed before mixing.
- Don’t Overmix the Batter: Stir just until combined to avoid tough, dense muffins.
- Room Temperature Ingredients: Ensure the eggs and milk are at room temperature for the best texture.
- Fold Gently: When adding the raspberries and chocolate, fold them in carefully to avoid crushing the berries.
- Test for Doneness: A toothpick inserted in the center should come out clean when the muffins are done baking.
Easy Variations of Raspberry and White Chocolate Muffins
- Swap White Chocolate for Dark: Try using dark chocolate chips for a richer, more intense flavor.
- Add Nuts: Stir in chopped almonds or pecans for added crunch.
- Gluten-Free Option: Use a gluten-free flour blend to make these muffins suitable for gluten-sensitive individuals.
- Mix in Lemon Zest: Add some lemon zest to the batter for a fresh, citrusy twist.
- Make Mini Muffins: Use a mini muffin tin and adjust the baking time to about 12-15 minutes for bite-sized treats.
Best Practices to Store Raspberry and White Chocolate Muffins
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigeration: If you want them to last longer, store them in the fridge for up to 5 days.
- Freezing: Wrap each muffin individually in plastic wrap and store it in a freezer-safe bag for up to 3 months.
- Avoid Moisture: Place a paper towel in the container to absorb moisture and keep the muffins from becoming soggy.
Best Practices to Reheat Raspberry and White Chocolate Muffins
- Oven Method: Preheat the oven to 180°C (350°F) and warm the muffins for 5-7 minutes.
- Microwave: Heat in the microwave for 10-15 seconds to refresh the muffins.
- Air Fryer: Reheat in an air fryer at 160°C (320°F) for 3-4 minutes for a slightly crisp exterior.
FAQs
Can I Use Frozen Raspberries in Raspberry and White Chocolate Muffins?
Yes, you can use frozen raspberries in this recipe. There’s no need to thaw them beforehand. Just fold them gently into the batter to avoid excess moisture, which can make the muffins too wet.
How Do I Prevent Raspberries from Sinking in the Muffins?
To prevent raspberries from sinking, toss them in a little flour before folding them into the batter. This helps the berries stay evenly distributed throughout the muffins while baking.
Can I Substitute White Chocolate with Another Type of Chocolate?
Yes, you can substitute white chocolate with milk or dark chocolate chips. Dark chocolate adds a rich contrast to the tart raspberries, while milk chocolate offers a sweeter, creamier flavor.
How Long Do Raspberry and White Chocolate Muffins Stay Fresh?
Raspberry and White Chocolate Muffins stay fresh for about 3 days when stored in an airtight container at room temperature. For longer storage, keep them in the refrigerator for up to 5 days or freeze them for up to 3 months.
Final Words
Mary Berry Raspberry and White Chocolate Muffins offer a perfect balance of sweetness and tang. These muffins are easy to make, versatile, and great for any occasion. Enjoy them fresh out of the oven or store them for later — either way, they’re bound to become a family favorite!
More By British Baking Recipes
- Mary Berry Date Slices
- Mary Berry Blueberry Muffins
- Nigella Red Velvet Cake
- Delia Smith Dorset Apple Cake
Mary Berry Raspberry and White Chocolate Muffins
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Raspberry and White Chocolate Muffins are a perfect combination of sweet and tart, making them an ideal treat for any occasion. The fresh raspberries bring a natural tangy flavor, while the white chocolate adds creaminess and sweetness, creating a balance that everyone will love. These muffins are great for breakfast, snacks, or dessert, and they’re incredibly easy to make with this simple recipe.
Ingredients
To make about 12 muffins, you will need:
Dry Ingredients:
- 250g (2 cups) self-raising flour
- 1 tsp baking powder
- 100g (½ cup) caster sugar
Wet Ingredients:
- 2 large eggs
- 100ml (⅓ cup) milk
- 75g (⅓ cup) unsalted butter, melted and cooled
- 1 tsp vanilla extract
Extras:
- 150g (1 cup) fresh raspberries
- 100g (¾ cup) white chocolate chips or chunks
Instructions
Step 1: Preheat the Oven and Prepare the Muffin Tin
Preheat your oven to 200°C (400°F). Line a 12-cup muffin tin with paper cases or lightly grease each cup with butter or oil.
Step 2: Combine the Dry Ingredients
In a large bowl, sift together the self-raising flour, baking powder, and caster sugar. This helps to create a light and airy texture for your muffins.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until smooth and well combined.
Step 4: Fold Wet and Dry Ingredients Together
Gradually fold the wet ingredients into the dry ingredients, using a spatula or wooden spoon. Mix just until everything is combined, but avoid overmixing to keep the muffins light and fluffy.
Step 5: Add the Raspberries and White Chocolate
Gently fold in the fresh raspberries and white chocolate chips. Be careful not to break the raspberries too much, as this can make the batter too wet.
Step 6: Fill the Muffin Tin
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
Step 7: Bake the Muffins
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Serve warm or at room temperature.
