Do you ever get tempted to grab a fresh muffin to go when you are picking up your coffee at your local cafe? A fresh muffin sitting on a bench top has such alluring appeal. A warm baked good can induce such welcoming homely feelings. Especially when they are raspberry white chocolate muffins.
Delving into the history of the word muffin is interesting. The word muffin is similar to ‘mou pain’ in French which literally translates to ’soft bread’. In German ‘muffen’ means small cakes. And in Greek “maphula” which sounds like ‘mufula’ is a cake baked in the fireplace. The word used to be spelt ‘moofin’ in English in 1703.
For a cafe owner, serving muffins adds a measure of fun and spontaneity into their routine as the flavours can be wildly different each time. Scarlett Forward and Rachel Trevarton have been baking these muffins for years. This raspberry and white chocolate muffin recipe is a very special recipe to share with you as it was very popular with their customers, you could even say “famous secret recipe” it has been tried and tested literally thousands of times. They lost count of the number of people over the years who have asked for the recipe. Now they are sharing it.
Simple and delicious
Not only is this the most delicious fluffy muffin recipe ever, but it is so simple to make, you don’t need a hand mixer, just a bowl and a whisk, it literally comes together in 10 minutes with ingredients you usually have on hand, it is the perfect baked good to whip up when you have guests pop over or a crowd pleaser to take to a picnic. A fluffy but crunchy treat oozing with syrupy crimson raspberries and warm melted white chocolate. Here are some other delicious flavour combinations you can try however raspberry white chocolate is certainly a sure winner.
- Peanut butter, banana & choc
- Strawberry & nutella
- Banana, walnut & cinnamon
- Blueberry, lemon & ricotta
Muffins are bigger, denser, and less sweet than a cupcake and they never have frosting. Often the flour used is less refined (organic in this case). Because of these reasons they have a more wholesome reputation even with all the added chocolate, so a muffin a day with your coffee seems well deserved. Our muffins are voluptuous spilling over the edges of the pan with sweet syrup crystallising over a crispy top. Inside each fluffy bite is the best part a flavourful, generous filling. Fresh raspberries melt in a vivacious warm crimson puddle and ripples of white chocolate solidify into a crunchy texture the cooler the goodies get.
WHAT YOU NEED TO MAKE RASPBERRY AND WHITE CHOCOLATE MUFFINS
FREQUENTLY ASKED QUESTIONS
Can I use plain flour to make muffins?
You can use plain flour to make muffins, however, you will need to add a raising agent so your muffins come out of the oven with a nice fluffy texture. You just need to add 2 teaspoons of baking powder for each 150g of flour.
Place muffin papers into a baking tray and then gently spoon mix into papers. Bake in the oven for 25 mins, turning the muffin tray around after 15mins to ensure browns evenly.
The number one thing to remember is, not to over mix the batter. Loosely combine for a perfectly moist muffin.
When mixing add half the milk and half the flour in the bowl and loosely combine. The number one thing to remember is that it is important not to over mix the batter. You also don’t want to over mix the raspberries as the batter will become pink.
Try to source a large size muffin tin and muffin paper liners, the bigger the better in this case!
Prepare the raspberry coulis while the muffins are baking and then melt the white chocolate once the muffins come out of the oven, drizzle over the top of the muffins in order to get optimum effect and flavour.
Is there anything better than a muffin fresh from the oven?
HOW TO MAKE RASPBERRY AND WHITE CHOCOLATE MUFFINS IN A FEW SIMPLE STEPS
Check out our Decadent Desserts category for more delicious Dessert Recipes.
- 125 g butter
- 200 g raw castor sugar
- 2 large eggs
- 300 ml full cream milk
- 500 gm organic self raising flour
- 1 ½ cups fresh or frozen raspberries
- 1 ½ cups white cooking chocolate chunks/pellets
Raspberry & white chocolate topping
- 250 g fresh or frozen raspberries
- ½ cup of raw sugar
- 1 cup white cooking chocolate for drizzle
- Pre heat oven to 180 degrees (Fan forced)
- Melt butter for 45 seconds
- Whisk melted butter and sugar together until combined
- Add eggs & mix
- Add half milk and half flour and loosely mix
- Add remaining milk and flour, gently combine ensuring you do not over mix.
- Add raspberries & white chocolate chips gently mix
- Place muffin papers in to baking tray and then spoon mix into papers
- Bake in the oven for 25 mins, turn muffin tray around after 15mins to ensure browns evenly.
- Cook raspberries & sugar over medium heat for 10 minutes gently stirring occasionally
- Melt 1 cup of white chocolate in microwave for 90 seconds (stirring every 30 seconds)
- Lastly top Muffins & serve
Recipe creation & styling by Scarlett Forward, Post written by Carmen Forward,
Video & photo editing by Rachel Trevarton.