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 Sarah's Healthy KitchenCourse: 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.
Summary
recipe image
Recipe Name
Bakery style raspberry and white chocolate muffins
Author Name
Published On
Preparation Time
Cook Time
Total Time
Average Rating
51star1star1star1star1star Based on 1 Review(s)

Leave a Reply