Ah, the bliss of baking! There’s something about the sweet, tangy burst of raspberries paired with the creamy, dreamy richness of white chocolate that just hits the spot.
These muffins are like a hug from the oven—warm, inviting, and impossible to resist. I remember the first time I baked these; it was a rainy Sunday, and the smell wafted through the house, mixing with the sound of raindrops tapping against the window.
Pure magic.
Steps
- Preheat your oven to 180ºC and prepare your muffin tray by lining it with baking paper, suitable for either a large 6-muffin tray or a standard 12-muffin tray.
- Sift the self-raising flour into a large mixing bowl and mix in the caster sugar. Create a well in the center of the mixture.
- In a separate bowl, lightly whisk the egg, vegetable oil, vanilla extract, and milk until well combined.
- Pour the wet mixture into the well in the dry ingredients and gently fold together using a metal spoon, ensuring not to over-mix.
- Add the frozen raspberries and white chocolate baking chips to the mixture. Carefully fold them in until just combined, avoiding over-mixing to keep the batter light.
- Divide the batter evenly into the prepared muffin tray, filling each section while leaving a small space at the top for the muffins to rise.
- Bake the muffins in the oven for 20-25 minutes if using a 12-muffin pan, or 35-40 minutes if using a 6-muffin pan, until golden and cooked through.
- Once baked, let the muffins cool in the tray for about 5 minutes, then transfer them to a wire rack to cool completely or until ready to serve.
Ingredients
- 260 grams of self-raising flour
- 130 grams of caster sugar
- 1 egg
- 50 grams of vegetable oil
- 1 teaspoon of vanilla extract
- 250 milliliters of milk
- 250 grams of frozen raspberries
- 100 grams of white chocolate baking chips
Nutritional Values
Calories: 2768.4kcal | Carbohydrates: 420.6g | Protein: 53.4g | Fat: 100.2g | Saturated Fat: 66.6g | Cholesterol: 209.4mg | Sodium: 269.4mg | Potassium: 1314mg | Fibre: 22.2g | Sugar: 213.6g | Vitamin A: 725.4IU | Vitamin B12: 1.8µg | Vitamin C: 65.4mg | Vitamin D: 4.2µg | Vitamin K: 40.8µg | Calcium: 607.8mg | Iron: 4.8mg
FAQ
- Can I use fresh raspberries instead of frozen ones?
- While fresh raspberries can be used, frozen raspberries are recommended for this recipe. They maintain their shape better during baking and are more cost-effective.
- Why should I use baking chocolate chips instead of melting chocolate?
- Baking chocolate chips are designed to hold their shape during baking, creating delightful pockets of sweetness in the muffins. Melting chocolate tends to dissolve into the batter, which can alter the texture and appearance.
- How can I ensure my muffins are fluffy?
- To achieve fluffy muffins, avoid over-mixing the batter. Mix until the ingredients are just combined, leaving a few traces of dry ingredients visible before adding the raspberries and chocolate.
- What’s the best way to store leftover muffins?
- Store any leftover muffins in an airtight container for up to a few days. To refresh them, microwave for 15-20 seconds to enjoy them warm.
- How should I adjust the baking time for different muffin sizes?
- For a 12-muffin pan, bake for 20-25 minutes. If using a large 6-muffin pan, extend the baking time to 35-40 minutes. Adjusting the time ensures the muffins are perfectly baked regardless of size.
Tips
- Opt for frozen raspberries over fresh ones, as they maintain their shape better during baking and are more cost-effective. Plus, it’s convenient to keep a bag in the freezer for whenever the muffin craving hits.
- Use baking-specific white chocolate chips instead of melting chocolate. Baking chips will hold their shape in the muffins, creating delightful pockets of gooey sweetness.
- To achieve fluffy muffins, avoid over-mixing the batter. Stir gently with a metal spoon until just combined, even if some dry ingredients are still visible. This helps prevent the muffins from becoming dense.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. This will help them finish cooking and hold their structure better. Waiting about an hour before eating will let them settle while still being deliciously warm.
Equipment
- Muffin pan – You may need a 6-muffin pan for larger, café-style muffins or a 12-muffin pan for regular-sized muffins.
- Wire cooling rack – For allowing the muffins to cool properly after baking.
- Baking paper or muffin liners – For lining the muffin pan to prevent sticking.
