Bakery style raspberry and white chocolate muffins

I was really craving tall bakery style muffins at the weekend so I was straight in the kitchen to come up with something to satisfy my cravings.

I am obsessed with the soft, fluffy texture of these muffins! I’m definitely going to try different flavour combinations with this recipe. For these I used frozen raspberries and then drizzled over white chocolate, it’s one of my favourite combos!

Now the secret to getting those tall bakery style muffins… bake for the first 2 minutes in a hot oven (200°c) and then turn down to 180°c for the reminder time. The initial heat makes the muffins rise tall.

Let me know if you give these a go by tagging me in Instagram and Facebook.

Bakery style raspberry and white chocolate muffins

Recipe by sarahshealthykitchenxCourse: SnacksDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

246

kcal

Tall, fluffy raspberry muffins with a white chocolate drizzle.

Ingredients

  • 75g unsalted butter

  • 60g maple syrup

  • 1 egg

  • 1/2 tsp vanilla extract

  • 120g plain flour

  • 1/2 tsp bicarbonate soda

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 70ml semi skimmed milk

  • 100g frozen raspberries

  • 25g white chocolate, for decorating

Directions

  • Preheat oven to 200°c and line a 6 hole muffin tray with liners.
  • Add the flour, salt, bicarb and baking powder to a bowl and stir to combine.
  • In a separate bowl, add the butter and heat in the microwave until melted, add the maple syrup and whisk until combined.
  • Add the egg and vanilla extract, whisk again for a minute until foamy.
  • Tip in the flour mixture and using a spoon, fold until a thick batter forms. Gradually add the milk, stirring at the same time until the mixture has loosened.
  • Finally fold through the raspberries until evenly distributed. Spoon the mixture evenly between the muffin liners.
  • Bake for 18-20 minutes until a skewer comes out clean. Leave to cool in the tin for a couple of minutes then carefully transfer each muffin to a wire rack to cool completely.
  • Melt the white chocolate, then drizzle over each muffin.
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Bakery style raspberry and white chocolate muffins
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