Skip to main content
Recipes
Tips & Tricks
1-White-Chocolate-Raspberry-Ripple-Muffins-web.jpg
45Total Time
20Prep Time
25Bake Time
12Serves
Easy

White chocolate and raspberry ripple muffins

6 Reviews

About the bake

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

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

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

    • 175g Billington's Unrefined Golden Caster Sugar
    • 175g Margarine
    • 300g Self-raising white flour
    • 3 Egg(s) (free range) (medium)
    • 5 tbsp Milk (semi-skimmed)
    • 0.5 tsp Baking powder
    • 100g White chocolate chips
    • 75ml Raspberry purée
    • 125g Raspberries

  • For the dusting

    •  Silver Spoon Icing sugar

Great recipes and more at BakingMad.com

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.