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Baked goods

Raspberry muffins with white chocolate

Moist muffins with raspberries and white chocolate, made with milk and butter and baked until golden in 22–25 minutes. Makes 12.

American cuisine · Vegetarian · Translated from Slovak ·

Raspberry muffins with white chocolateSave on Pinterest

Recipe at a glance

Prep time
15 min
Cook time
25 min
Total time
40 min
Temperature
180 °C (350 °F)
Servings
12 muffins
Difficulty
Easy
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Raspberry muffins with white chocolate combine tart raspberries and sweet chunks of white chocolate in a simple batter made with milk and butter. Mix the batter only briefly to keep the muffins moist.

Ingredients

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Instructions

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  1. Prepare the pan

    3 min

    Preheat the oven to 180 °C (350 °F) and line a 12-cup muffin pan with paper liners.

  2. Make the batter

    7 min

    Mix the flour with the baking powder, superfine sugar, and vanilla sugar. Whisk the eggs with the milk and cooled melted butter.

  3. Combine

    5 min

    Pour the wet ingredients into the dry ingredients and stir briefly. Fold in the chocolate, then gently fold in the raspberries. Divide the batter among the liners.

  4. Bake

    25 min

    Bake for 22–25 minutes at 180 °C (350 °F), until golden. Let cool in the pan for 5 minutes.

Tip: Raspberries are delicate, so fold them in at the very end with just two strokes of a spatula to avoid crushing them and tinting the entire batter.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy
265 kcal
Protein
4.7 g
Carbohydrates
38 g
of which sugars
19 g
Fat
11 g
of which saturates
6.3 g
Fiber
1.5 g
Salt
0.3 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Malinové muffiny s bielou čokoládou

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