With the Household Day weekend simply across the nook, a family-friendly baking recipe is order! These Raspberry & White Chocolate Muffins come collectively rapidly & are the right deal with to take pleasure in on a comfortable Sunday morning.
The sweetness from the creamy white chocolate pairs completely with the tart raspberries. If in a pinch, frozen raspberries will do the trick. Probably the most essential tricks to bear in mind when making muffins from scratch is to not over-mix your batter! Just like when making pancakes, it’s okay for the batter to be a little bit lumpy with flour.
One other tip I’ve to get that bakery type muffin at house is to sprinkle the highest with a rough uncooked sugar proper earlier than baking them. This offers the highest that crave-worthy crunch that store-bought muffins have & provides a little bit caramelized sugar flavour.
Lastly, these muffins freeze very effectively! In the event you plan to make a bigger batch over the weekend, merely switch any leftovers to a freezer bag & take pleasure in them as a deal with all through the week. Cheers!
Raspberry & White Chocolate Muffins
Prep: quarter-hour
Cook dinner: 25 minutes
Makes: 12 Muffins
Elements:
- 1/2 cup granulated sugar
- 3 tablespoons unsalted butter, melted
- 3 tablespoons vegetable oil
- 1 massive egg, whisked
- 2 teaspoons pure vanilla extract
- 3/4 cup full-fat plain yogurt
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
- 1 cup contemporary raspberries
- 100 grams pure white chocolate, roughly chopped
- Turbinado sugar, to complete
Instructions:
- Preheat oven to 350(f) levels. Line a 12-tin muffin pan with parchment liners.
- In a big mixing bowl whisk collectively sugar, butter, oil, egg, vanilla & yogurt till effectively mixed.
- Sift in flour, baking powder & salt. Stir till batter simply comes collectively, don’t over combine.
- Fold within the raspberries & white chocolate.
- Evenly divide the batter amongst the ready muffin pan. Sprinkle the tops generously with turbinado sugar.
- Bake for 22 to 25 minutes, till the tops are golden & bounce again to the touch.
- Let cool to room temperature & take pleasure in!
