White Chocolate Raspberry Muffins
40 minMakes 12 muffins
Tender vanilla muffins studded with white chocolate chips and fresh raspberries, topped with coarse sugar.
| prepPreheat oven to 375°F / 190°C | ||||
| prepLine a 12-cup muffin tin with muffin cups | ||||
| 250 g flour (fluffed, spooned and leveled) | Whisk flour, salt, baking powder & sugar | Stir dry mix into wet until just combined | Fold in raspberries, white chocolate & coarse sugar | Scoop into muffin cups & bake 375°F / 190°C, 19–22 min |
| ½ tsp salt | ||||
| 2 tsp baking powder | ||||
| 150 g granulated sugar (plus extra 1–2 tsp for berries (optional)) | ||||
| 2 eggs (at room temperature) | Whisk eggs, butter, milk, vanilla & lemon zest | |||
| 113 g unsalted butter (melted and cooled) | ||||
| 120 ml whole milk (room temperature) | ||||
| 1½ tsp vanilla extract | ||||
| 1–2 tsp lemon zest (optional) | ||||
| 170 g raspberries (approx. 1¼ cups) | ||||
| ⅔–1 cup / 115–170 g white chocolate chips | ||||
| coarse sugar for topping muffins (optional) | ||||
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