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
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- 300g self-raising flour
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- 150g caster sugar
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- 1 teaspoon baking powder
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- 200g fresh raspberries (or frozen)
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- 100g white chocolate, chopped into chunks
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- 2 large eggs
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- 100g plain yogurt
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- 100ml vegetable oil
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- 1 teaspoon vanilla extract
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- 125ml milk
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- 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.