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Raspberry and White Chocolate Muffins

A community recipe by

Not tested or verified by Nigella.com

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Introduction

THe freshness of the raspberries beautifully complement the scrummy white chocolate. A great combination fo ingredients all within one scrummy muffin!! Made these for my friends and they just loved them! I find that it's best if you keep the white chocolate in large chunks as this tastes best once cooked. Makes approx. 12 muffins

THe freshness of the raspberries beautifully complement the scrummy white chocolate. A great combination fo ingredients all within one scrummy muffin!! Made these for my friends and they just loved them! I find that it's best if you keep the white chocolate in large chunks as this tastes best once cooked. Makes approx. 12 muffins

Ingredients

Serves: 12

Metric Cups
  • 300 grams plain flour
  • 2 teaspoons baking powder
  • 150 grams golden caster sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 225 millilitres milk
  • 50 grams butter
  • 100 grams raspberries (approximately)
  • 110 grams white chocolate (approximately)
  • 10⅗ ounces all-purpose flour
  • 2 teaspoons baking powder
  • 5⅓ ounces superfine sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 8 fluid ounce milk
  • 1¾ ounces butter
  • 3½ ounces raspberries (approximately)
  • 3⅞ ounces white chocolate (approximately)

Method

Raspberry and White Chocolate Muffins is a community recipe submitted by comfondida and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

You will need a muffin tin and cases.

  • Pre-heat oven to 200/gas mark 6
  • Half the raspberries and chop chocolate into large chunks.
  • Sift flour and baking powder into large bowl. Stir sugar into flour mixture.
  • Melt the butter (I find this easiest in microwave for approx. 30 seconds)
  • In separate bowl crack the egg, whisk in the vanilla extract, milk and melted butter. Stir the liquid mixture into the dry mixture.
  • Fold in raspberries and white chocolate (Using a metal spoon is best as this avoids most damage to raspberries.) Be careful not to be too rough, as raspberries will be easily damaged.
  • Cook for approx. 30 minute or until muffins are risen and firm. Enjoy best warm, but careful for hot chocolate!!
  • You will need a muffin tin and cases.

  • Pre-heat oven to 200/gas mark 6
  • Half the raspberries and chop chocolate into large chunks.
  • Sift flour and baking powder into large bowl. Stir sugar into flour mixture.
  • Melt the butter (I find this easiest in microwave for approx. 30 seconds)
  • In separate bowl crack the egg, whisk in the vanilla extract, milk and melted butter. Stir the liquid mixture into the dry mixture.
  • Fold in raspberries and white chocolate (Using a metal spoon is best as this avoids most damage to raspberries.) Be careful not to be too rough, as raspberries will be easily damaged.
  • Cook for approx. 30 minute or until muffins are risen and firm. Enjoy best warm, but careful for hot chocolate!!
  • Tell us what you think

    What 7 Others have said

    • I agree, 180 for 20 minutes is ample. I tried them at 200 for 30 minutes and I found the to be slightly over and stuck to the muffin cases. But no complaints because the were still beautiful and a delight to eat.

      Posted by Chef-Jay on 8th May 2016
    • This is a great recipe! I used a little more vanilla extract, and after spooning the mixture in the muffin cases I poked half a raspberry and a chocolate chunk in the top which looks great once baked. I baked at 175C (fan assisted) for 28 minutes.

      Posted by charlotter5692 on 24th October 2015
    • These look gorgeous in their hot pink muffin cases. I noted the other comments and only baked them for 22 minutes, in the lower third of the oven and they were perfect. The recipe makes 12.

      Posted by bikkiebaker on 2nd December 2013
    • I particularly liked the flavour combination and they smelt absolutely delicious. I used Green and Black's white chocolate but chopped it into quite small pieces. I think next time I make this I will make sure I keep the chocolate pieces a bit bigger. I also thought that these would be a bigger, perhaps more in the style of the american sized muffins you get but these were alot smaller which I actually think I preferred. I cooked them for the time specified but felt they were quite gooey when I took them out. I wondered if they were undercooked or if upon leaving them the consistency would change. So I put them back in for a bit longer. They still tasted great but I do wonder if i over cooked them. Overall, great recipe and will make again.

      Posted by suziek99 on 8th April 2013
    • I only cooked them for 20 minutes and they were still slightly overdone.... I think I would cook them at 180 max next time... they tasted nice though.

      Posted by kateparkyn on 16th January 2013
    • These are gorgeous, made one batch on the Saturday and had to make another on the Sunday as they had mysteriously disappeared!!

      Posted by Mollysmum on 2nd September 2012
    • I love these muffins, I made them for my dad for Father's Day and we both just wanted to eat them all up (I seem to recall he ate two at once)... very tasty and light. However when copying the recipe down I was slightly confused as to why it doesn't show when and how much mixture to put in the muffin cases. Other than that a truly scrumptious recipe!

      Posted by cheese23 on 22nd December 2011
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