White Chocolate & Raspberry Muffins
Tall, tender café-style muffins loaded with bursts of tart raspberries and rich, melted white chocolate chips. Perfectly balanced with a golden crust and pillowy crumb.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hr 5 mins (Cooling Time)
- Yield: 6 Large Jumbo Muffins (or 12 Standard Muffins) 1x
- Category: Breakfast / Baking / Snacks
- Cuisine: Modern Bakery
Ingredients
Scale
- 260 g self-raising flour
- 130 g caster sugar
- 1 large egg, room temperature
- 50 g neutral vegetable oil
- 1 tsp pure vanilla extract
- 250 ml whole milk
- 250 g frozen raspberries (unthawed)
- 100 g white chocolate baking chips (divided: 80 g in batter, 20 g on top)
Instructions
- Preheat oven to 180°C (350°F / 160°C fan). Line a 6-cup jumbo muffin pan (or 12-cup standard pan) with baking paper squares.
- Sift flour into a large bowl, stir in caster sugar, and make a well in the center.
- Whisk egg, vegetable oil, vanilla, and milk together in a separate measuring jug until uniform.
- Pour liquid ingredients into the well and gently fold with a large metal spoon until just partially combined.
- Add frozen raspberries and 80 g white chocolate chips; fold 4–6 times until incorporated, being careful not to over-mix.
- Divide batter evenly into lined tins, then scatter remaining 20 g white chocolate chips over the tops.
- Bake for 35–40 minutes for jumbo tins (or 20–25 minutes for standard 12-cup tins) until golden and a skewer comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
- Keep Fruit Frozen: Do not thaw the raspberries; folding them while fully frozen prevents the batter from turning pink.
- Don’t Over-Mix: A lumpy batter guarantees a tender, light muffin. Stop folding the moment no dry flour pockets remain.
- Storage: Store at room temperature in an airtight container lined with paper towels for up to 4 days, or freeze wrapped for up to 3 months.
Find it online: https://cakeshungry.com/white-chocolate-raspberry-muffin/