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Muffins

Raspberry and White Chocolate Muffins

Name: Raspberry and White Chocolate Muffins
Prep time: 10 min
Cook time: 20 min
Yield: 12
Ingredients: 2½ cups Edmonds Self Raising Flour; 100g butter, chopped; 1 cup Chelsea Caster Sugar; 1 cup Meadow Fresh Original Milk; 1 egg, lightly beaten; 1 cup fresh or frozen raspberries; ½ cup white chocolate bites; Chelsea Icing Sugar to dust

4.6

Preparation

10 mins

Bake

20 mins

Difficulty

Easy

Servings

An absolute favourite by recipe club members!

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Ingredients
Method

Ingredients

2½ cups Edmonds Self Raising Flour
100g butter, chopped
1 cup Chelsea Caster Sugar
1 cup Meadow Fresh Original Milk
1 egg, lightly beaten
1 cup fresh or frozen raspberries
½ cup white chocolate bites
Chelsea Icing Sugar to dust

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

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Reviews

91

What did you think of this recipe?

Unknown

Wow, these are some of the best muffin's I've made! Super yum!

Unknown

Made these a couple of times now and they always turn out great - Moist,flavoursome YUM!

Madison

It is a great recipe I love it, and it is great recipe for lunchboxs my kids love it

Frances

I love this recipe ❤️. Was really easy to bake and are delicious!

Unknown

nice really good

Bridget

Truly delish! Have made these raspberry and white chocolate muffins several times and they are always a success - light and fluffy.

Unknown

Great recipe, I added vanilla and used Whittakers Raspberry White chocolate. They were awesome, more a cupcake texture than a muffin - delish!

Unknown

Have made this recipe a few times now, and is an absolute favourite! Very easy to make, and the end result is excellent.

Rach

Excellent recipe. Really yummy and they all got devoured! I used the grater to get a fine crumb of butter through the flour which worked well. Kids came back for seconds!

Unknown

My favourite way to make muffins. Rubbing the butter into the flour is a much more child-helper friendly way of making muffins than using oil. These were very popular!

Method

Preheat the oven to 190°C. Lightly grease or oil spray a 12 muffin tin.

Place the Edmonds Self Raising Flour in a large bowl. Using your fingertips, rub the butter into the flour, until well combined.

Add the Chelsea Caster Sugar, Meadow Fresh Original Milk, egg, raspberries and white chocolate. Mix until just moistened. Spoon into the muffin cups.

Bake for 20 minutes. Stand for 5 minutes before turning onto a wire rack to cool.

Dust with Chelsea Icing Sugar before serving.

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

Reviews

91

What did you think of this recipe?

Unknown

Wow, these are some of the best muffin's I've made! Super yum!

Unknown

Made these a couple of times now and they always turn out great - Moist,flavoursome YUM!

Madison

It is a great recipe I love it, and it is great recipe for lunchboxs my kids love it

Frances

I love this recipe ❤️. Was really easy to bake and are delicious!

Unknown

nice really good

Bridget

Truly delish! Have made these raspberry and white chocolate muffins several times and they are always a success - light and fluffy.

Unknown

Great recipe, I added vanilla and used Whittakers Raspberry White chocolate. They were awesome, more a cupcake texture than a muffin - delish!

Unknown

Have made this recipe a few times now, and is an absolute favourite! Very easy to make, and the end result is excellent.

Rach

Excellent recipe. Really yummy and they all got devoured! I used the grater to get a fine crumb of butter through the flour which worked well. Kids came back for seconds!

Unknown

My favourite way to make muffins. Rubbing the butter into the flour is a much more child-helper friendly way of making muffins than using oil. These were very popular!