Quick & Easy White Chocolate & Raspberry Muffins

The perfect combination comes together in these deliciously easy White Chocolate & Raspberry Muffins (you wont be able to resist the chunks of chocolate!).
5 from 3 votes
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Course: Snacks
Cuisine: Muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 serves
Calories: 206kcal

Equipment

  • Thermomix (optional)
  • Oven

Ingredients

  • 265 g (2 cups) self-raising flour
  • 170 g (3/4 cup) caster sugar
  • 1 egg beaten
  • 50 g (1/4 cup) vegetable oil
  • 240 g (1 cup) milk
  • 125 g raspberries fresh or frozen
  • 100 g white chocolate or you could use white chocolate chips, chopped into chunks

Instructions

Conventional Method

  • Preheat oven to 200 degrees celsius (180 if using fan-forced).
  • Line a 12 hole muffin tin with muffin cases.
  • Sift the self raising flour into a large bowl.
  • Add the sugar and stir together.
  • Create a well in the centre of the dry mixture.
  • In a separate bowl, whisk together the egg, oil and milk.
  • Pour the liquid into the well and very gently fold the mixture together (the batter should be slightly lumpy - do not over-mix).
  • Very gently fold through the raspberries and white chocolate chunks (do not over-mix).
  • Spoon the mixture into the muffin cases (fill 2/3 to the top).
  • Bake for 20-25 minutes or until lightly golden.
  • Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.

Thermomix Method

  • Preheat oven to 200 degrees celsius (180 if using fan-forced). Line a 12 hole muffin tin with muffin cases.
  • Place the self raising flour into the TM bowl and sift by pressing Turbo 5 times.
  • Add the remaining ingredients (except for the raspberries and white chocolate) and mix on Speed 5 for 5 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds (the batter should be lumpy).
  • Use the spatula to gently fold through the raspberries and white chocolate chunks (do not over-mix).
  • Spoon the mixture into the muffin cases (fill 2/3 to the top).
  • Bake for 20-25 minutes or until lightly golden. Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.

Notes

Be very careful not to over-mix your muffin mixture as it will result in dense muffins.

Nutrition

Calories: 206kcal | Carbohydrates: 37g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 22mg | Potassium: 93mg | Fiber: 1g | Sugar: 21g | Vitamin A: 50IU | Vitamin C: 2.7mg | Calcium: 47mg | Iron: 0.4mg