White Chocolate & Raspberry Muffins
Ingredients
- 300g plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp fine salt
- 150g caster sugar
- 2 large eggs
- 250ml buttermilk (or 125ml Greek yogurt + 125ml milk)
- 100ml vegetable oil
- 1 tsp vanilla extract
- 1 tbsp lemon juice (or ½ tsp lemon extract)
- 150g fresh or frozen raspberries
- 150g white chocolate (chopped into chunks)
- to sprinkle: Demerara sugar
Instructions
- Preheat oven to 200°C (180°C fan) and line a 12-hole muffin tin with paper liners
- In a large bowl, whisk together flour, baking powder, bicarbonate of soda, salt, and sugar
- In a separate bowl, whisk eggs, buttermilk, oil, vanilla, and lemon juice or extract
- Pour wet ingredients into dry and stir until just combined — do not overmix
- Gently fold in raspberries and white chocolate
- Divide batter evenly between muffin cups — they should be filled to the top
- Sprinkle each muffin with Demerara sugar for a crunchy topping
- Bake for 20–25 minutes until golden and a skewer inserted comes out clean
- Cool in the tin for 5 minutes before transferring to a wire rack
Notes
These muffins stay moist and tender for 2–3 days. For best next-day texture, store in an airtight container or wrap individually and rewarm briefly. Add a lemon glaze or raspberry compote centre for an extra twist!