It’s the first session of Baking Monday for 2018 and guys… I’m so bloody excited to have it back up and running again! We’re starting off with these simple AF Raspberry and White Chocolate Muffins because they’re delish and i’m just stoked that we can all back together again!
These Rasberry and White Chocolate Muffins hit the blog way back in 2015 and after a few moves, refreshes and a facelift, I took them off because the photos didn’t quite fit. Not that any of my photos reall fit but re-starting Baking Monday gives me the perfect excuse to get them back up again.
Raspberry and white chocolate go together like PB and jam, avocado and toast and all of those other combinations we love. They’re perfectly moist (no one likes a dry muff) and fucking delicious.
If you’re taking part in today’s Baking Monday session, don’t forget to up load a photo of your baked goodies HERE, use the hasthag #HLSTBM or snap me on heylittlesweets so I can see them!
What you’ll need
– 365g self-rasing flour
– 250g caster sugar
– 100g unsalted butter, melted
– 250mls milk at room temp- pull this out about 20 mins before you start baking
– 1 egg slightly beaten, at room temp
– 2 cups raspberries, fresh or frozen
– 185g white chocolate chips
– icing sugar for dusting
What to do
– Preheat your oven to 190 degrees c/170 fan force and pop 12 large (texas-muffin) cases into muffin tray. You can use regular sized ones – you’ll get more muffs!
– Grab a large bowl and sift in your flour and sugar then add the raspberries and chocolate chips. Mix well.
– In a smaller heat-proof bowl, melt your butter. Whisk in your milk followed by the egg.
– Add your wet ingredients to your dry and gently mix until just combined. DON’T overmix otherwise you will end up with a tough muff.
– Fill your muffin cases 2/3 of the way full and bake for 20-25 minutes or until a skewer inserted comes out clean.
– Once cooked, pop onto a wire rack to cool. Dust with icing sugar once cold and devour! You can either pop these into an airtight container to keep for a few days or leave off the icing sugar and whack into the freezer for up to 2 months.