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Raspberry and White Chocolate Muffins

These are just the prettiest muffins to give to your mom as a Foodie Gift on Mother’s Day. I use ‘handkerchief’ paper muffin cases to bake the muffins in-choose a variety of cases in red, white and pink to match the raspberries and white chocolate in the muffins. Present in a whicker basket with a matching tea towel or decorative cake box.

Totally and utterly Delish!

Ingredients (12 Muffins):

100g butter

100g caster sugar

2 large eggs

300g plain flour

1tbls baking powder

200ml milk

200g raspberries

100g white chocolate buttons


  • Freeze the raspberries for an hour.
  • Preheat the oven to 200°C. Line a muffin tray with paper muffin cases.
  • Sift together the flour and baking powder.
  • With an electric mixer, cream the butter and sugar until light and fluffy.
  • Add in one egg at a time, beating well.
  • Add a little of the milk and flour alternatively until finished. Beat until smooth and lump free.
  • With a spoon, fold in half the raspberries and white chocolate.
  • Using a spoon or an ice cream scoop, fill the paper muffin cases.
  • Push the remaining raspberries into the muffins, letting them protrude.
  • Bake for 20 minutes until golden and springy to the touch.
  • Allow to cool on a wire rack.
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