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.