Muffins – Feasting Is Fun

Coffee shop style muffins, it would seem, are here to stay. Big, light, tulip wrapped delights, packed full of chocolate or fruit. Why fight a trend that is clearly doing so well? Since we enjoy this style of muffin too, I have embraced everything about them and come up with my own recipes. So these Raspberry White Chocolate Chip Muffins are utterly delicious.

While the texture has more in common with a cake, than a true muffin such as Cheese Bacon Breakfast Muffins , there is room for both in our home. Because not everyone is keen on whipped buttercream that tops most cupcakes, these light, raspberry filled treats are a great alternative. As well as being not-too-sweet, the raspberries on baking become jammy pods within the muffin.

FF Bakery Style Muffins — Raspberry White Chocolate Chip Muffins

White chocolate chips within and on top of the muffin, provide small, sweet burst of vanilla chocolate flavour. While balancing the slightly tart flavour given by the raspberries. Together they create a delightful flavour pairing within the lightest of muffins. Perfect for grabbing and eating for breakfast or brunch when rushed in the morning. Likewise they also travel well in packed lunches and as part of a picnic.

FF Raspberry White Chocolate Chip Muffins — Raspberry White Chocolate Chip Muffins

Baking the Raspberry White Chocolate Chip Muffins in tulip wrappers allows for a generously sized muffin. Also it adds to the coffee shop style of these muffins. If not using tulip wrappers to bake with, use the deepest muffin cases and fill two thirds full. As a result the baked muffins may bake over the muffin cases. If this happens, simply run a blunt butter knife between the muffin and tin to release.

Recipe: Raspberry White Chocolate Chip Muffins makes 26-30

225g/8oz Unsalted Butter at room temperature

225g/8oz Caster Sugar

1/4tsp Sea Salt – I use Maldon

4 Large Free Range Eggs

100g/4oz Full Fat Yoghurt – I use Yeo Valley

1tsp Vanilla Extract – I use Nielsen-Massey

1.5tsp Baking Powder

275g/10oz Plain White Flour

125g/4.5oz White Chocolate Chips – I use Callebaut

150g/5oz Raspberries – I used frozen

Method: Preheat the oven to 180C/160C fan, 350F, gas mark 4

Making The Raspberry Muffin Batter

First of all line a 12 hole muffin tin with tulip wrappers or muffin cases.
Into a large bowl add the butter, sugar, salt and whisk until well combined.
Then add the eggs, vanilla extract and yoghurt. On top of these wet ingredients sift in the flour and baking powder. Finally add the raspberries and 100g/4oz of the white chocolate chips.
Using a large spoon gently fold all of the ingredients together until just combined. Take care not to break up the raspberries.

Spoon the batter into the wrappers, dividing equally between them.
Finish by sprinkling over the remaining white chocolate chips on to the surface of the un-baked muffins.

Baking The Bakery Style Muffins

Place the muffins into the centre of a preheated oven and bake for 25-35 minutes.
The muffins are baked when they are golden, just firm to touch and an inserted cocktail stick comes out clean, without any batter attached.

As soon as the muffins are baked remove from the oven and allow to cool in the tin if using tulip wrappers. Otherwise, if using muffin cases, cool for 10 minutes in the tin then remove and place on a cooling rack to finish cooling.

I like to serve these muffins warm. While the chocolate chips are still slightly melted. Although they are fine to serve cold as well.

These muffins are best eaten within 24 hours of being made. Yet they can be stored, once cooled, in an airtight container for up to 3 days. Keep refrigerated during warm weather.

Another delicious bake that uses the same flavours as these muffins is my Raspberry White Chocolate Loaf Cake. Also great for transporting to share with others

If you have enjoyed this recipe for Raspberry White Chocolate Chip Muffins you may also like these:

Double Strawberry Almond Muffins

Chocolate Madness Muffins

Double Cherry Drizzle Oat Bars

Double Cherry Drizzle Oat Cake Bars — Double cherry drizzle oat cake bars.

Since actually making these muffins took mere moments, why not try them yourself? Making use of frozen raspberries allowed the fruit to keep its shape more easily. Yet, if fresh raspberries are in abundance or growing in the garden absolutely use those. Deep blush streaked muffins, warm from the oven taste good any day of the year!

So whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

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Hi there everybody, thanks for stopping by to take a look at these delicious , Raspberry Almond Muffins. Ideal with a mug of steaming coffee for Breakfast, Elevensies, Mid Afternoon Snack, or anytime your tummy rumbles and your next meal is too far away!!

Crunchy flaked almonds hide the moist, raspberry and almond muffin!

What I love about these Raspberry Almond Muffins is they aren’t too sweet, they are proper muffins, dense and moist. Each mouthful filled with the tartness of Fresh Raspberries and the sweet crunch of the flaked Almonds!

This recipe is very easy, you can use fresh or frozen Raspberries (defrosted) and from start to finish these can be made and baked in half an hour!

Recipe : Makes18 Muffins

8 oz:250g Unsalted Butter – room temp

8 oz/250g Caster Sugar

4 Large Eggs – pref free range

1/4 tsp Salt – free flowing (I use Kosher)

1/4tsp Almond Extract

1 tsp Vanilla Extract

4 oz/125g Fresh Raspberries (or frozen raspberries defrosted.

4 oz/125g Ground Almonds

4 oz/125g. Self Raising White Flour

1/2 tsp Baking Powder

4 oz/125g Flaked Almonds

Method : Preheat oven to 175C (160C fan)

Whisk or beat the butter and sugar until pale, light and fluffy. I used an electric whisk, you’ll see why as you read through the recipe!

Add the eggs slowly, one at a time, until they are fully incorporated in the batter. The eggs MUST be room temp for the mixture not to curdle (curdling makes a slightly heavier muffin/cake ). If the mixture starts to curdle add in a tablespoon of your flour, whisk away and watch as your mixture comes, beautifully together again!

Next add the salt, vanilla and almond extracts and half of your raspberries (along with any juice, if using defrosted, frozen raspberries). Whisk until thoroughly combined and enjoy the pretty, natural pink colour!!

Oh, just wait - pink is just a whisk away!!!! — Oh, just wait – pink is just a whisk away!!!!

Now add the ground almonds, flour and baking powder.

That pink's so pretty- oh did I already mention that???? — That pink’s so pretty- oh did I already mention that????

I now switch to a spoon and finish mixing the batter by hand. Using the folding technique I mix until the batter is just combined.

So pretty and yummy, I just couldn't resist a taste!! — So pretty and yummy, I just couldn’t resist a taste!!

Place 18 Muffin/Cupcake cases in Muffin tins. Then using an ice cream scoop (or 2 spoons) fill each Muffin case with a scoopful of Raspberry and Almond Muffin batter (if using spoons fill the cases halfway).

An ice cream scoop provides just the right amount of batter!

Using a scoop fills the cases in next to no time!

For the final finish, pop a raspberry (or two – depending how many you have) on the top of each mound of batter.

Next evenly sprinkle the flaked almonds over the top of the uncooked Muffins, very gently pressing them into the batter.

When cooked the flaked almonds will hide the tart, crimson raspberry beneath!!

Place the muffin tins into the preheated oven and bake for 20-25 minutes. Don’t be alarmed if they turn a darker, golden colour than vanilla cupcakes – these Muffins have whole Raspberries whisked into a batter that is 50% ground Almonds (instead of 100% flour) the darker colour means they’re cooked!!!

So pretty and yummy, you just have to share these!

Gorgeous, crunchy on the outside, soft and moist inside. The perfect balance of sweet and tart.

Definitely feasting food, made to share!