Raspberry and White Chocolate Muffins
A community recipe by comfondidaNot tested or verified by Nigella.com
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
- 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 ounces 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.
You will need a muffin tin and cases.
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What 9 Others have said
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Posted by cheese23 on 22nd December 2011
Show more commentsFollowed the advice of previous comments - preheated the oven at 160c fan for around 20 mins. They were tasty but if I was to improve it slightly, I wouldn’t cut the raspberries and would keep the white choc chunks quite big or else their flavours get a bit lost. Still yummy though.
Very disappointed - I wish I had read the comments before I started. After 17 minutes on gas mark 6, the top of the muffins were completely black. Very disappointing to have wasted my ingredients and as these were baked for a party, we had to go to the shop to buy cakes at the last minute.
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.
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.
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.
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.
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.
These are gorgeous, made one batch on the Saturday and had to make another on the Sunday as they had mysteriously disappeared!!
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!