White Chocolate Raspberry Muffins
1 hrMakes 12 muffins
Tender muffins studded with white chocolate and fresh raspberries, with a high-heat start for extra rise.
| prepPreheat oven to 220°C / 425°F (200°C / 390°F fan-forced) | |||||
| prepLine a 12-hole muffin tin with paper cases | |||||
| 250 g plain flour | Whisk dry ingredients | Pour wet into dry, fold in berries & chocolate | Divide batter into muffin tin | Bake 220°C / 425°F, then 200°C / 390°F, 22–23 min | Cool in tin 10 min, then on rack 20 min |
| 1 1/2 tsp baking powder | |||||
| 1/2 tsp baking soda | |||||
| Pinch of salt | |||||
| 125 g unsalted butter, cut into chunks | Melt butter, whisk in sugar & wet ingredients | ||||
| 150 g caster sugar | |||||
| 1 large egg, at room temperature | |||||
| 160 ml milk, at room temperature | |||||
| 2 tsp vanilla extract | |||||
| 1 tsp white vinegar | |||||
| 250 g / 2 slightly heaped cups raspberries (frozen, unthawed) | |||||
| 150 g white chocolate chips | |||||
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