Raspberry And White Chocolate Muffins

Today I made Raspberry and White Chocolate Muffins. 

A lot of muffins these days seem to be just cupcakes in disguise, two bites and they are gone leaving you with a taste of wanting more. That's not the case with these guys, they are large and in charge. There's no fussing around with icing either, once they are made they are good to go, the piping bags can sit this one out. They also require no mixer so you save on the wash up, which leaves more time for well... eating them. 

All the ingredients I used today I bought in Ardkeen Quality Food Store, Waterford City. I'm so lucky to live so close to a store that stocks products of such a high quality and that always have everything I ever need. If you're not from Waterford I recommend finding a store that stocks local produce as well as being reliable. Using fresh raspberries and a high quality chocolate means great tasting muffins. I wouldn't recommend using frozen raspberries, even if you don't defrost them there is still a lot of juice loss into the batter resulting in a garishly pink batter - maybe something to keep in mind for Valentines Day. 




I used Callebaut Belgian White Chocolate drops as I find with a lot of the generic brands there is very little taste to the chocolate and the texture can be a little grainy for my liking. There are two things Belgium do especially well, Beer and Chocolate. These chocolate drops have a creamy high quality taste with a smooth finish which is perfect in these muffins. The creaminess of the chocolate compliments the tartness of the Berries perfectly. The Raspberries I used were Total Produce Raspberries which are sourced in Ireland. I leave them whole so you get a burst of zingy flavour but you can cut them into smaller pieces if you wish. I always try to buy Irish Ingredients where possible. Mostly they taste better and you don't have to worry about the ever increasing carbon footprint of your shopping list. 

 Ingredients:

• 375g Plain Flour
• 4 Teaspoons Baking Powder
• 1 Teaspoon Salt
• 1 Teaspoon Cinnamon
• 2 Large Eggs - Room Temperature
• 200g Granulated Sugar
• 240mls Milk - Room Temperature - you can also use soy milk, almond milk or low fat milk.
• 120mls Vegetable Oil 
• 120g White Chocolate Chips
• 215g Fresh Raspberries
• Granulated Sugar - To Sprinkle

Instructions: 

1. Preheat the oven to 220°C. If you are using a metal muffin tin, spray with some non-stick spray, or rub a little bit of oil around the inside of each mould. I used a silicone muffin tray, they say that these are non-stick but I always oil lightly just to be safe.

2. In a large bowl, mix the flour, baking powder, cinnamon and salt until combined. In another bowl whisk together the eggs and sugar until light and fluffy. Then mix in the milk and oil - The mixture should be a pale yellow colour.

3. Fold in the wet ingredients into the dry ingredients and mix by hand. Only mix until everything is combined as if you over mix this results in tough, dry muffins. The mixture should be quite thick. I normally do this step with a metal spoon as the thin edge of the spoon cuts through the mixture better than a wooden spoon allowing you to do the job in half the time.

4. Pour the batter into the muffin tins. Make sure to fill the tins right up to the top. Sprinkle with the granulated sugar. Filling right up to the top helps with getting such a rise out of these muffins - excuse the pun. The sugar on the top is completely optional but it does leave an extra sparkle on top as well as giving a contrasting crunch before you hit the soft sponge center. 

5. Fold in the Belgian Chocolate Chips and Raspberries, be careful with the raspberries not to break them up while you mix as this will cause them to leak colour. 

6. Bake initially at 220°C for five minutes, this allows the muffins to rise rapidly and start the crusting process which stabilises them, lower the temperature to 190°C and cook for a further 25 minutes until the tops are lightly golden. You can test the muffins my inserting a toothpick into the center of the muffins, if it comes out clean - free from any mixture then your muffins are ready. 

7. Allow to cool for 10-12 minutes before you attempt to free them from their tin - This is always the part I struggle with as I'm excited to see how they turned out and I normally have people waiting to eat them. But it's worth the wait, believe me. 

These muffins taste best fresh on the same day as baking and normally they all get eaten moments after they're ready, but if by some miracle they last a second day store them at room temperature in an airtight container and they can last for up to five days.

“There is nothing better than a friend, unless it is a friend with cake.”