Bakery
White Chocolate Raspberry Muffins
40 minServes 12Nutri-Score D€€
D
40 min
40 minWhite Chocolate Raspberry Muffins
what you need
Ingredients
all-purpose flourGrains250 g
baking powderPantry10 g
saltSpices3 g
butter (melted)Dairy110 g
granulated sugarPantry150 g
eggs (at room temperature)Dairy2 pieces
milkDairy180 ml- vanilla extractPantry5 ml
raspberries (fresh or frozen)Produce200 g- white chocolate (chopped into chunks)Pantry150 g
per serving
Nutrition
193kcal
- Carbs
- 25 g
- Proteins
- 4 g
- Fat
- 9 g
what you’ll use
Tools
Muffin pan
Mixing bowl ×2
Whisk
Oven
step by step
Method
- Step 1
Preheat the oven
- Preheat the oven to 190 °C.
- Line a muffin pan with paper cases.
- Step 2
Mix the dry ingredients
- Whisk the flour, baking powder and salt together in a bowl.
- Step 3
Whisk the wet ingredients
- Whisk the melted butter and sugar until smooth.
- Beat in the eggs, then the milk and vanilla extract.
- Step 4
Combine the batter
- Fold the dry ingredients into the wet ingredients until just combined.
- Gently fold in the raspberries and white chocolate chunks.
- Step 5
Fill the muffin pan
- Divide the batter between the muffin cases, filling them almost to the top.
- Step 6
Bake the muffins
- Bake until golden and a skewer comes out clean.
- Let the muffins cool in the pan for a few minutes, then transfer to a rack.