These delicious raspberry white chocolate muffins are fluffy, moist and super simple to put together. They are bursting with raspberries, contain a very moderate amount of sugar and make a delicious breakfast or snack.
Preheat the oven to 400 F/ 200 C/ gas mark 6. Lightly grease a 12-hole muffin pan or line with paper cases. Set aside.
In a bowl whisk together the flour, baking powder and salt.
In another bowl whisk together the eggs, milk, oil and sugar until thoroughly combined.
Add the flour mixture (reserving 1-2 tablespoons for coating the raspberries) and stir in just to combine using a whisk. The batter will be lumpy.
Coat the raspberries in the remaining flour, add the entire mixture along with the white chocolate chips into the batter and fold in gently just until combined.
Spoon the batter into the muffin cases and bake in the centre of the oven for 24 minutes.
Remove from the oven and set aside for 10 minutes then transfer the muffins onto a cooling rack.
Notes
Do NOT overstir the batter. Stir just to combine.
I recommend using frozen raspberries as they are easier to work with than fresh, but you can use either.
If using frozen raspberries keep them in the freezer until you are ready to stir them into the batter (to prevent them from thawing).
It is important to coat the frozen raspberries in a little flour before stirring into the batter (otherwise they might start releasing moisture even before you put the muffins in the oven).
Fold the fruit gently into the batter (do not stir vigorously).
Best served a little warm.
Freeze for up to 3 months. Defrost individual muffins in a microwave.