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White chocolate and raspberry ripple muffins

Published: Updated:

7 Reviews

Total Time
45m
Prep Time
20m
Bake Time
25m
Serves 12
Serves 12
easy
Easy

About the bake

The white chocolate and raspberries compliment each other beautifully in these tasty muffins.

10 ingredients7 steps

    Method

    1. Step 1

      Preheat the oven to 200°C (fan 180°C, gas mark 6).  Place 12 muffin cases into a muffin tray.

    2. Step 2

      In a large bowl whisk together the sugar with the margarine until well combined. Gradually beat in the eggs and the milk.

    3. Step 3

      In a separate bowl sift the flour and baking powder together.

    4. Step 4

      Make a well in the centre of the dry ingredients and pour in the egg mixture all at once. Quickly stir together with a large metal spoon until just combined.

    5. Step 5

      Reserve some chocolate chips and raspberries for decoration and fold the remainder into the mixture. Gently swirl the puree through the mix .

    6. Step 6

      Divide mixture evenly between the paper cases, and decorate the tops with remaining chocolate chips and raspberries.

    7. Step 7

      Bake in a pre-heated oven for 20-25 minutes. Dust with icing sugar to serve.

    Ingredients

    • For the muffins

      • 175gBillington's Unrefined Golden Caster Sugar 
      • 175gMargarine 
      • 300gAllinson's Self Raising Flour 
      • 3Egg(s) (free range) (medium) 
      • 5 tbspMilk (semi-skimmed) 
      • 0.5 tspBaking powder 
      • 100gWhite chocolate chips 
      • 75mlRaspberry purée 
      • 125gRaspberries 
    • For the dusting

      • Silver Spoon Icing sugar 

    7 Baker Ratings

    I love this recipe. It has been my go to for years.

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    Delicious! Have made time and time again. Always go down a treat!

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