White Chocolate Raspberry Muffins
Soft, buttery white chocolate raspberry muffins with tart berries, milky chips, and crisp golden tops.
Prep: 10 minutes
Cook: 23 minutes
Total: 1 hour 2 minutes
Ingredients
Ingredients
- 250 g raspberries fresh or frozen; do not thaw frozen berries
- 1 cup white chocolate chips
- 125 g unsalted butter cut into chunks
- 3/4 cup caster sugar or superfine sugar
- 2/3 cup milk at room temperature
- 1 large egg at room temperature
- 2 tsp vanilla extract
- 1 tsp white vinegar or another clear vinegar
- 2 cups plain flour all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda sift if lumpy
- 1 pinch salt
Instructions
Instructions
- Preheat the oven to 220°C/425°F (200°C fan-forced). The initial high heat helps the muffins rise.
- Line a standard 12-hole muffin tin with paper cases.
- Whisk the flour, baking powder, baking soda, and salt together in a large bowl.
- Melt the butter. Whisk in the sugar, then the egg, milk, vanilla, and vinegar until smooth.
- Pour the wet mixture into the dry ingredients and mix only until nearly combined. Gently fold in the raspberries and white chocolate chips; keep the batter lumpy and avoid crushing the berries.
- Divide the batter between the cases, filling them to the top.
- Bake immediately, turning the oven down to 200°C/390°F (180°C fan-forced). Bake for 22–23 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the tin for 10 minutes, then transfer to a rack for 20 minutes before serving.