Strawberry, Raspberry and White Chocolate Muffin Recipe
This is a very quick and easy muffin recipe. It produces light, cake-like muffins with chunks of sweet, creamy white chocolate and tangy berries.
Fresh or frozen berries can be used. If using frozen berries, add them to the mixture while they are still frozen to prevent the berries bleeding into the batter.
Makes 12 muffins.
300g (2 cups) self-raising flour
150g (2/3 cup) caster sugar
170g (1 cup) chopped white chocolate
2 teaspoons (10ml) lemon juice
250ml (1 cup) milk
125ml (1/2 cup) oil (we use peanut oil, but any mild-flavoured oil could be used)
1 large egg (we use eggs with a minimum weight of 59g)
200g berries (we used strawberries and raspberries)
Preheat oven to 190 degrees Celsius (170 degrees Celsius fan-forced). If you are using a conventional (not fan-forced) oven, place the oven rack in the centre of the oven. In a conventional oven, the position of the muffins in the oven affects how they brown. We like them to be close, but not too close, to the top element.
Line 12 holes of a muffin pan (1/3 cup capacity holes) with patty/muffin cases. We use paper-lined foil cases that measure 5cm across the base and 8cm across the top.
Whisk lemon juice, milk, oil and egg in a medium bowl until combined.
Mix self-raising flour, caster sugar and white chocolate together in large bowl. Stir in berries.
Gently stir wet ingredients into dry ingredients. Stop stirring once the ingredients are combined (do not over mix). The batter should be quite wet.
Divide mixture evenly between muffin cases.
Bake for about 22-27 minutes. To check whether muffins are cooked, press lightly on the centre of a muffin; if it springs back, it's ready. A knife inserted into the centre of a muffin should come out without any batter attached.
Serve muffins warm or at room temperature; dust with icing sugar if desired. Muffins can be reheated in the microwave. They are best eaten on the day they are baked. © www.exclusivelyfood.com.au
42 Comments:
These look delicious - I think I will have to make them very soon, white chocolate I love & any sort of berry I love so a great combo
Yum! Best. Muffins. Ever. I posted about them on my blogon my blog, complete with pics, mine were alot pinker as the raspberries were squashy late season ones, and I made teeny little ones, but they were so divine. I made them as cupcakes with cream cheese icing (because four year olds seem to need icing).
Very nice muffins.. The white chocolate goes crunchy on the top. I had mine with vanilla icecream. Awesome recipe!
these muffins are very special. One of my favourites. I will make them for years to come. One word yummy.
These are gorgeous!
And really really yummy.
i havent tried them but are they fat free im going to make them for school
These muffins are not fat free. They contain more than 14g of fat per muffin, due mainly to the oil and white chocolate.
Are these muffins suitable to freeze?
Thank you
Yes, these muffins are suitable to freeze.
These are fantastic!!
Love them ... fat nevermind!
Ling
YUMMMM!!!!!!!! they are the best and you can choose whatever you want to add to them! :D
This recipe is outstanding, have made them every week, everyone loves them at work and have complimented me . Thanks Will try Banana Cake next. Love this website
These muffins are unreal. Total restaurant quality. Highly recommended
Can you use tin berries for this recipe?
My children are allergic to peanuts, so what sort of oil can be used instead (eg. canola).
Also, what type of white chocolate do you use?
We have never used tinned berries in this recipe; however, they should be suitable if well drained.
Any mild-flavoured oil can be used in the muffins. You could try canola or sunflower oil. We use Cadbury Dream white chocolate but any white chocolate would be suitable.
Just discovered your site today and am VERY excited!
I was wondering about frozen berries... Would it be ok to use them?
Yes, frozen berries can be used in this recipe.
Excellent recipe, very easy steps and great result. Yum! I used tinned strawberries which I had in the pantry, still nice but fresh or frozen would probably be better.
Another excellent recipe! Your recipes always impress.
Can this recipe be used as a basic muffin recipe by excluding the white choc and berries?
Yes, you could use this recipe as a base for other muffin flavours. Keep in mind that adding dry ingredients (such as cocoa powder) or very moist ingredients (such as mashed banana) may change the texture of the muffins.
wow great recipie sounds nice but i'm going to make mine without the strawberries!
These are absolutely delicious. I made them without strawberries and will definatly make them again. Best muffins ive made!
OMG these are the best berry & white chocolate muffins I have cooked. Took them to a friends home today and they were a big hit. Even told her about this site.
WOW i love muffins ^_^ especially white choclate and rasberry. i cant wait to cook these. This recipe is very helpfull because it actualy shows the measurements in grams and stuff ^_^ thanks, this website is the best !!!!!!!!
These look great.
Can the oil be substituted with melted butter?
Yes, melted butter could be used instead of the oil.
Wow Wow Wow
Ijust made these muffins for mothers day and I absolutely loooooooooove them!!!!!!
Thank you
:O :D
I made these last year and entered them in the muffin category of our local agricultural show, Won first prize!
I made these for school and I love them. I ate them all and the teachers got none !!
This recipe is fantastic! Easy to make and they taste sensational.
How would I stop the mixture going grey? I tried to mix little as possible. How is it I made 18 muffins? Very different to 12?
Hi Joanne,
To minimise the amount of raspberry juice that escapes into (and colours) the batter, use intact raspberries and stir the batter as gently as possible. Also, if you are using frozen berries, measure out the required amount, and then return them to the freezer until required.
Did you use muffin cases that measured 5cm across the base and 8cm across the top?
If using butter instead of oil - how much butter would I use ?
Also could I use just strawberries on their own, instead of both strawberries & raspberries ( would I just double the quantity of strawberries ? ). Love your website, just DIVINE !!!
Hi Carly,
You could use 125g butter (melted) in place of the oil. It would be fine to use 200g of strawberries in this recipe.
Fantastic recipe!!!
Just made these today using melted butter instead of oil and they are DIVINE! I had a massive bag of strawberries and no idea what to do with them, thank you.
Fantastic! This was so quick and easy to cook and they were perfect first time!
My daughter thought these were better than the same thing at Muffin Break. Perfect ratio of tart berries and sweet white chocolate. Thanks for another great recipe.
OMG these are the best muffins!!! so moist. I've made these a few times, and they never fail. They never last more than a day in the house....they're that good.
I can't wait to make these and take them to a fathers day brunch for a large family. To turn them into mini muffins, would you just reduce the cooking time a bit, or would you need to alter the ingredient ratio at all?
Hi Catherine,
If you were to make smaller muffins, you would need to reduce the baking time. We suggest that you keep an eye on them and test with a knife or wooden skewer to determine when they are cooked through. You shouldn't need to alter the ingredient ratios.
Post a Comment
<< Home