White Chocolate and Raspberry Muffins

This Italian Family
by This Italian Family
10 Muffins
45 min

Here is one thing about me. I have a massive sweet tooth! I love anything to do with chocolate and just can’t say no to a slice of cake.


“The Great British Bake Off” always inspires me to come up with new recipes and be more adventurous with my bakes. This is one that I particularly loved developing, as raspberries and white chocolate are one of my favourite combos, and the little surprise you get at the centre with the soft jam and chocolate heart is just irresistible.


It’s not something I would recommend making often (hello sugar!) but it works amazingly well as a treat or a socially-distanced afternoon tea & cake.

White Chocolate and Raspberry Muffins
Recipe details
  • 10  Muffins
  • Prep time: 20 Minutes Cook time: 25 Minutes Total time: 45 min
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Ingredients
  • 1 medium eggs
  • 60ml vegetable oil
  • 150ml milk of choice
  • 90g caster sugar
  • ½ tsp vanilla extract
  • 200g self-raising flour
  • ½ tsp salt
  • 100g white chocolate bar
  • Raspberry jam
Instructions
On a tray lined with baking paper, using a teaspoon, form 10 little balls of jam and freeze for at least 1 hour (or overnight).
Heat oven to 180C. Line 1 muffin trays with paper muffin cases.
In a large bowl beat the eggs lightly with electric whisks for 1 min.
Add the vegetable oil and milk and beat until just combined. Add golden caster sugar and whisk until you have a smooth batter.
Sift in self-raising flour and salt then mix until just smooth. Be careful not to over-mix as this will make the muffins tough.
Chop up half of your chocolate bar into chunks and fold into the mixture. Take the other half and chop it into 10 little squares.
Fill the muffin cases with 1 tbsp of batter, just enough to cover the bottom. Put on top 1 square of chocolate and your frozen jam ball. Cover with more batter until you fill two-thirds of the case and the jam ball is covered.
Optional: put another ¼ of a tsp of jam on top of each muffin and with a toothpick make some swirls.
Bake for 20-25 mins, until risen and firm to the touch.
Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely and enjoy!
This Italian Family
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