Caster Sugar
The fine crystal of Chelsea...
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Muffins
Raspberry and White Chocolate Muffins
10 mins
20 mins
Easy
12
This raspberry and white chocolate muffin recipe always a winning combination!! Recipe submitted by one of our recipe club members.
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- Ingredients
- Method
Ingredients
- 2 cups plain flour
- 2 tsp baking powder
- 1 cup Chelsea Caster Sugar
- 1 egg
- 1 cup of milk
- 50g butter, melted
- 1 cup frozen raspberries, thawed
- 180g good quality white chocolate, roughly chopped
Chelsea Products in Recipe
Reviews
9
What did you think of this recipe?
Nicola
Very tasty and good consistency. I replaced the butter with oil. I'll try them with less sugar next time as I found them too sweet.
3
Kiara
Fantastic recipe, works as written, consistently. I have made this a lot over the course of a few years and it is always a crowd pleaser. I like to add a little vanilla essence, but is also great without.
I made it today with gluten free flour for the first time, and it was also fantastic, not too dry, not undercooked, and the texture kept.
Makes enough batter for 12-13 muffins.
5
Unknown
They are an ugly grey and brown colour but cute if you dye them. Taste ok but take ages to cook. Still waiting...
2
rdytjyk
good
4
Kirsty
Simple, quick and really tasty
5
Katelyn
Hi can you use fresh raspberries?Chelsea Sugar:Yes, you can use fresh raspberries.
4
Mellissa
Too dry, mixture wouldn't even combine as too dry
1
Larissa
Quick, easy and taste great. Also nice with milk/dark chocolate.
5
Benji
Love this recipie! I've made it several times without the raspberries and instead swirled some cream cheese and raspberry jam on top. Reminiscent of cheesecake. This batter makes a lovely and very forgiving base!
5
Method
Preheat oven to 190 C.
Place 12 large patty cases into a muffin pan.
In a large bowl, sift together the flour, baking powder and sugar.
In a small bowl, whisk together egg, milk and melted butter.
Add liquid mixture to dry ingredients along with the raspberries and chocolate. Using a large spoon, mix until just combined.
Distribute the batter between patty cases and bake for 20-25 min, or until a skewer comes out clean and muffins are golden. Stand for 5 minutes before turning onto a wire rack to cool.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
9
What did you think of this recipe?
Nicola
Very tasty and good consistency. I replaced the butter with oil. I'll try them with less sugar next time as I found them too sweet.
3
Kiara
Fantastic recipe, works as written, consistently. I have made this a lot over the course of a few years and it is always a crowd pleaser. I like to add a little vanilla essence, but is also great without.
I made it today with gluten free flour for the first time, and it was also fantastic, not too dry, not undercooked, and the texture kept.
Makes enough batter for 12-13 muffins.
5
Unknown
They are an ugly grey and brown colour but cute if you dye them. Taste ok but take ages to cook. Still waiting...
2
rdytjyk
good
4
Kirsty
Simple, quick and really tasty
5
Katelyn
Hi can you use fresh raspberries?Chelsea Sugar:Yes, you can use fresh raspberries.
4
Mellissa
Too dry, mixture wouldn't even combine as too dry
1
Larissa
Quick, easy and taste great. Also nice with milk/dark chocolate.
5
Benji
Love this recipie! I've made it several times without the raspberries and instead swirled some cream cheese and raspberry jam on top. Reminiscent of cheesecake. This batter makes a lovely and very forgiving base!
5
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ingredients
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- ½ tsp finely grated lemon zest (optional)
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To serve
- 2 bananas, sliced
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
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ingredients
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learn about baking
How to Choose SugarFor Baking?
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