Raspberry White Chocolate Muffins Food

RASPBERRY & WHITE CHOCOLATE MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
• Beat the butter and sugar together for 5 mins until pale and fluffy. Add the eggs gradually and beat in until combined. Stir in the yogurt, vanilla and milk. Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150g raspberries and white chocolate chips and fill the muffin cases three-quarters full.
• Push 2 raspberries into the top of each muffin so they're sticking out slightly. Bake for 8 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 20-25 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

WHITE RASPBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease and flour 12 muffin cups.
• Combine 2 cups flour, 1/3 cup sugar, baking powder, and salt in a large bowl. Whisk both amounts of milk with egg in another bowl; stir into flour mixture with 1/4 cup melted butter, 1 teaspoon raspberry extract, and vanilla extract until just moistened. Batter will be lumpy. Fold in raspberries and white chocolate chips; spoon batter into prepared muffin cups.
• Mix 5 tablespoons sugar, 2 tablespoons flour, cinnamon, and 1/2 teaspoon raspberry extract in a bowl. Use a pastry cutter to chop 2 tablespoons butter into mixture until it resembles a coarse crumble; sprinkle over muffins.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 21 minutes.

RASPBERRY & WHITE CHOCOLATE CRUMBLE MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Put all of the crumble topping ingredients in a bowl along with a pinch of salt and rub together using your fingertips until you have a crumbly mixture.
• For the muffins, beat the butter and sugars together for 5 mins until pale and fluffy. Add the eggs gradually, beating until combined. Mix in the yogurt, vanilla and milk.
• Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in the raspberries and the white chocolate chips and fill the muffin cases leaving a little gap at the top. Cover the muffins with a layer of the crumble topping and bake for 10 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 25-30 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

RASPBERRY-WHITE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin or use paper liners.
• Sift flour, sugar, baking powder, and baking soda together in a large bowl.
• Combine buttermilk, egg, and vanilla extract together in a small bowl and whisk together.
• Add buttermilk mixture and melted butter to flour mixture, whisking until just moistened; batter will be lumpy. Fold in raspberries, miniature white chocolate chips, and raspberry jam. Fill muffin cups with batter.
• Combine sugar and cinnamon in a small bowl. Sprinkle topping on muffins. Top with white chocolate chips.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
• Cool in the pan for 10 minutes before transferring to a rack to cool completely, about 30 minutes more.

JULIE GOODWIN'S WHITE CHOCOLATE AND RASPBERRY MUFFINS

Steps:

• Combine the dry ingredients in a large bowl (include the choc chips).
• Chop half the raspberries, combine all the berries with the dry ingredients.
• Make a well in the centre of the bowl.
• Whisk the eggs, milk and oil in a smaller bowl. Pour into the well and mix with a spoon or spatula until just combined and there are no lumps (but don't over mix)
• Spoon mixture into muffin cases and bake at 180oC for 20-25 minutes.

RASPBERRY-WHITE CHOCOLATE MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
• Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries. Divide batter evenly among cups.
• Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.

RASPBERRY & CHOCOLATE MUFFINS

Steps:

• Preheat oven to 200C/400F/gas mark 6. Line your muffin tin with ten paper cases.
• Sieve the flour and baking powder into a large bowl. Add the sugar.
• Melt the butter.In a separate bowl, whisk together the eggs and milk. Pour the melted butter and the egg mix into the flour. Stir but take care not to over mix.
• Stir in half the raspberries. Cut the white chocolate into small chunks and stir them into the mix.
• Spoon the mixture between the cases. Dot with the remaining raspberries. Cook for 15-20 minutes until golden. Let the muffins cool a little before tucking in.

ELEGANT WHITE CHOCOLATE RASPBERRY MUFFINS

Steps:

• Grease 12 muffin tin cups.
• Heat oven to 400°.
• In a large bowl mix the milk, butter and egg.
• Stir in all remaining muffin ingredients except raspberries & vanilla chips.
• Stir only until flour is moistened,then gently stir in the berries & vanilla chips.
• Spoon the batter into the greased muffin tins.
• Bake for 24-28 minutes or until golden brown.
• Let muffins cool a little, then remove from pan.
• Dip top of each muffin top in melted butter, then in sugar.

RASPBERRY & WHITE CHOC MUFFINS

Steps:

• Preheat the oven to 200C/180C fan/Gas mark 6 and line a 12-hole muffin tin with cases.
• Sift the flour and baking powder into a bowl and stir in the sugar.
• Crack the egg into a separate bowl and whisk in the vanilla extract, milk and butter.
• Stir the wet ingredients into the dry and add the raspberries and chocolate, take care not to overmix.
• Spoon the mixture into the cases and bake for 25-30 minutes and bake until well risen and just firm to the touch.

CHUNKY WHITE CHOCOLATE-RASPBERRY MUFFINS

Steps:

• Preheat oven to 400*F.
• Grease 12 standard-size muffin cups, or line with paper wrappers.
• In a medium bowl, using an electric mixer on medium speed, cream together the butter and sugar until smooth.
• Add the egg, milk, and vanilla; blend well.
• In a large bowl, combine the baking powder, 2 cups of the flour, and the white chocolate; whisk to combine.
• Gradually add to the butter mixture; stirring just until combined.
• Gently fold in the raspberries--the batter will be slightly lumpy.
• Fill the muffin cups 3/4 full of batter.
• In a small bowl, combine the 1 Tbsp. of flour and sugar; mix thoroughly.
• Dust muffin tops with the sugar mixture.
• Bake for 20-25 minutes, or until the center of a muffin springs back when lightly pressed.
• Cool for 5 minutes in the tins; carefully transfer muffins to wire racks and cool further.
• Serve warm or cool; store in an airtight container at room temperature.