Adan Kendric Jamie Oliver’s raspberry and white chocolate muffins are the perfect blend of tart, juicy raspberries and sweet, creamy white chocolate. These muffins are light, fluffy, and incredibly easy to make, making them a great option for breakfast, a sweet snack, or even dessert. With a burst of fruit and the richness of chocolate in every bite, these muffins are sure to become a family favorite.
Why This Recipe Is a Must-Try
- Perfect Flavor Combination: The sweetness of white chocolate and the tartness of raspberries create a delightful balance.
- Easy to Make: This recipe requires basic ingredients and minimal prep time, making it a quick and easy treat.
- Ideal for Any Occasion: Whether it’s breakfast, snack time, or dessert, these muffins are perfect for any occasion.
- Moist and Fluffy: The combination of yogurt and oil in the batter ensures the muffins are moist and light.
- Customizable: You can easily swap out the berries or chocolate to suit your taste.
What are Jamie Oliver Raspberry and White Chocolate Muffins?
Jamie Oliver Raspberry and white chocolate muffins are a sweet baked treat made with a light and fluffy muffin batter, mixed with fresh raspberries and white chocolate chunks. The result is a deliciously moist muffin that’s bursting with fruity and chocolatey goodness.
Other Jamie Oliver Recipes
Jamie Oliver Raspberry and White Chocolate Muffins Ingredients
- 300g self-raising flour
- 150g caster sugar
- 1 teaspoon baking powder
- 200g fresh raspberries (or frozen)
- 100g white chocolate, chopped into chunks
- 2 large eggs
- 100g plain yogurt
- 100ml vegetable oil
- 1 teaspoon vanilla extract
- 125ml milk
- Zest of 1 lemon (optional, for extra flavor)
Step-by-Step Instructions to Prepare Jamie Oliver Raspberry and White Chocolate Muffins
1. Preheat the Oven
Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper cases.
2. Mix the Dry Ingredients
In a large mixing bowl, sift together the self-raising flour, caster sugar, and baking powder. Stir in the lemon zest if you’re using it for extra flavor.
3. Prepare the Wet Ingredients
In a separate bowl, whisk together the eggs, plain yogurt, vegetable oil, vanilla extract, and milk until well combined.
4. Combine the Wet and Dry Ingredients
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold everything together with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can result in dense muffins.
5. Add the Raspberries and White Chocolate
Gently fold in the fresh raspberries and white chocolate chunks, being careful not to crush the raspberries too much. This will help distribute them evenly throughout the batter.
6. Fill the Muffin Cases
Divide the batter evenly between the 12 muffin cases, filling each one about three-quarters full. You can add a few extra raspberries or chocolate chunks on top for decoration if desired.
7. Bake the Muffins
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean. If using frozen raspberries, the muffins may need an additional 5 minutes in the oven.
8. Cool and Serve
Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
What to Serve with Jamie Oliver Raspberry and White Chocolate Muffins
- Fresh Berries: Serve the muffins with a side of fresh raspberries or strawberries to enhance the fruity flavors.
- Whipped Cream: A dollop of whipped cream pairs beautifully with these muffins for a more indulgent treat.
- Yogurt: Enjoy the muffins with a side of yogurt for a more balanced breakfast option.
- Tea or Coffee: These muffins are perfect with a cup of tea or coffee for a cozy afternoon snack.
- Ice Cream: For dessert, serve the muffins with a scoop of vanilla ice cream for a decadent combination.
Expert Tips for Mastering Jamie Oliver Raspberry and White Chocolate Muffins
- Don’t Overmix: Be careful not to overmix the batter once you add the wet ingredients, as this can make the muffins tough.
- Use Fresh or Frozen Raspberries: Fresh raspberries work best, but if you’re using frozen raspberries, there’s no need to thaw them before adding to the batter.
- Add a Citrus Zest: Adding lemon or orange zest brightens up the flavor and pairs wonderfully with the white chocolate.
- Check for Doneness: Use a toothpick or skewer to test if the muffins are done. If it comes out clean, they’re ready.
- Double Up: If you’re making these for a crowd, the recipe can easily be doubled or tripled.
Variations of Jamie Oliver Raspberry and White Chocolate Muffins
- Blueberry and White Chocolate Muffins: Swap the raspberries for blueberries for a different fruity flavor.
- Dark Chocolate and Raspberry Muffins: Replace the white chocolate with dark chocolate chunks for a richer, more decadent muffin.
- Vegan Raspberry Muffins: Replace the eggs with flax eggs (1 tablespoon flaxseed mixed with 2.5 tablespoons water per egg) and use plant-based yogurt and milk for a vegan version.
- Almond and Raspberry Muffins: Add a handful of sliced almonds to the batter for added texture and flavor.
- Lemon and Poppy Seed Muffins: Add poppy seeds and extra lemon zest for a tangy lemon variation.
How to Store Leftover Jamie Oliver Raspberry and White Chocolate Muffins?
- Room Temperature: Store the muffins in an airtight container at room temperature for up to 2 days.
- Refrigerate: For longer storage, keep the muffins in the fridge for up to 5 days. Just allow them to come to room temperature before serving.
- Freeze for Later: These muffins freeze well. Place them in a freezer-safe container or bag, and freeze for up to 3 months. Thaw at room temperature or reheat in the microwave for 20-30 seconds.
How to Reheat Jamie Oliver Raspberry and White Chocolate Muffins?
- Microwave: Reheat the muffins in the microwave for 10-15 seconds to warm them up slightly.
- Oven Reheat: Wrap the muffins in foil and reheat them in a preheated oven at 160°C (320°F) for about 5-10 minutes until warmed through.
- Serve Cold: These muffins can also be enjoyed cold, straight from the fridge or after thawing from frozen.
Nutrition Value (per serving)
- Calories: 280
- Protein: 5g
- Carbohydrates: 40g
- Fat: 12g
- Fiber: 2g
- Sugar: 18g
FAQs
Can I use frozen raspberries for raspberry and white chocolate muffins?
Yes, frozen raspberries can be used. Add them to the batter straight from the freezer without thawing to prevent excess moisture. You may need to bake the muffins for a few extra minutes if using frozen fruit.
How do I prevent raspberries from sinking in muffins?
To prevent raspberries from sinking, lightly toss them in a tablespoon of flour before folding them into the batter. This helps distribute the fruit evenly throughout the muffins.
Can I make raspberry and white chocolate muffins gluten-free?
Yes, you can make these muffins gluten-free by substituting the self-raising flour with a gluten-free flour blend. Be sure to add 1 teaspoon of baking powder if your blend doesn’t already include it.
How do I store raspberry and white chocolate muffins?
Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days, or freeze for up to 3 months and reheat when needed.
Final Words
Jamie Oliver’s raspberry and white chocolate muffins are a perfect balance of sweet and tart flavors, combined with a moist and fluffy texture. Whether you’re serving them at breakfast, enjoying them as an afternoon treat, or making them for a special occasion, these muffins are sure to be a hit. With easy ingredients and minimal prep time, this recipe is a simple yet impressive way to bake something delicious.
More Jamie Oliver Recipes
Print
Jamie Oliver Raspberry And White Chocolate Muffins
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Jamie Oliver Raspberry and white chocolate muffins are a sweet baked treat made with a light and fluffy muffin batter, mixed with fresh raspberries and white chocolate chunks. The result is a deliciously moist muffin that’s bursting with fruity and chocolatey goodness.
Ingredients
-
- 300g self-raising flour
-
- 150g caster sugar
-
- 1 teaspoon baking powder
-
- 200g fresh raspberries (or frozen)
-
- 100g white chocolate, chopped into chunks
-
- 2 large eggs
-
- 100g plain yogurt
-
- 100ml vegetable oil
-
- 1 teaspoon vanilla extract
-
- 125ml milk
-
- Zest of 1 lemon (optional, for extra flavor)
Instructions
Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper cases.
In a large mixing bowl, sift together the self-raising flour, caster sugar, and baking powder. Stir in the lemon zest if you’re using it for extra flavor.
In a separate bowl, whisk together the eggs, plain yogurt, vegetable oil, vanilla extract, and milk until well combined.
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold everything together with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can result in dense muffins.
Gently fold in the fresh raspberries and white chocolate chunks, being careful not to crush the raspberries too much. This will help distribute them evenly throughout the batter.
Divide the batter evenly between the 12 muffin cases, filling each one about three-quarters full. You can add a few extra raspberries or chocolate chunks on top for decoration if desired.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean. If using frozen raspberries, the muffins may need an additional 5 minutes in the oven.
Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
