Mary Berry White Chocolate And Raspberry Muffins​ Recipe

These decadent Mary Berry White Chocolate And Raspberry Muffins are made with self-raising flour, golden caster sugar, eggs, milk, melted butter, white chocolate chips, and fresh raspberries. The result is a moist, tender treat balanced by creamy sweet chocolate and tart berry bursts, making for a delightful morning snack. This easy recipe creates 12 generous muffins, perfect for a special weekend breakfast or a festive afternoon tea.

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Mary Berry White Chocolate And Raspberry Muffins Ingredients

• 2 1/2 cups self-raising flour
• 1 teaspoon baking powder
• 3/4 cup golden caster sugar
• 2 large eggs, at room temperature
• 1 cup whole milk
• 1/2 cup unsalted butter, melted and cooled (or sunflower oil)
• 1 teaspoon vanilla extract
• 6 oz fresh raspberries (about 1 1/2 cups)
• 3/4 cup white chocolate chips (or a chopped bar of white chocolate)
• Optional: Demerara sugar for sprinkling

How To Make Mary Berry White Chocolate And Raspberry Muffins

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a 12-hole muffin tin with paper liners to prevent sticking.
2. Mix the dry ingredients: In a large bowl, sift together the self-raising flour and baking powder. Stir in the golden caster sugar and the white chocolate chips.
3. Combine the wet ingredients: In a separate jug or bowl, whisk the eggs, milk, melted butter, and vanilla extract until smooth and combined.
4. Make the batter: Pour the wet mixture into the bowl with the dry ingredients. Mix gently with a spoon just until the flour is moistened. The batter should remain lumpy; do not mix until smooth.
5. Add the fruit: Carefully fold in the raspberries. Be gentle so you do not crush the berries and stain the batter red.
6. Bake the muffins: Divide the batter evenly into the muffin cases. Sprinkle the tops with Demerara sugar if you like a crunchy top. Bake for 20-25 minutes until the muffins are risen and golden brown.

Recipe Tips

• Do Not Overmix: It is crucial to stop mixing as soon as the flour disappears. Overmixing develops gluten, which makes the muffins tough and rubbery rather than light and fluffy.
• Prevent Sinking Fruit: If your raspberries are very large, you can toss them in a tablespoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom of the muffin.
• Quality Chocolate: Use good quality white chocolate. Since white chocolate has a subtle flavor, a high-quality brand with real cocoa butter will melt better and taste creamier.
• Let Them Cool: Allow the muffins to cool in the pan for 5 minutes before moving them to a wire rack. White chocolate retains heat, so this prevents the molten chips from burning your mouth.

What To Serve Mary Berry White Chocolate And Raspberry Muffins

These sweet muffins are rich enough to be a dessert but light enough for breakfast.

• Serve warm with a glass of cold milk to balance the sweetness.
• Pair with a hot latte or cappuccino for a coffee shop experience at home.
• Serve alongside plain Greek yogurt to add a creamy, tangy contrast.
• Enjoy with a dollop of clotted cream or mascarpone cheese for an indulgent treat.
• Add a side of fresh strawberries or melon for a refreshing fruit plate.

How To Store Mary Berry White Chocolate And Raspberry Muffins Leftovers

• Refrigerate: Store the muffins in an airtight container lined with a paper towel. They will stay fresh at room temperature for 2 days or in the refrigerator for up to 4 days.
• Freeze: Wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw on the counter for an hour before eating.

Mary Berry White Chocolate And Raspberry Muffins Nutrition Facts

• Calories: 265 kcal
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 50mg
• Sodium: 190mg
• Total Carbohydrate: 34g
• Dietary Fiber: 1g
• Sugars: 19g
• Protein: 5g

Frequently Asked Questions

• Can I use frozen raspberries? Yes, frozen raspberries work well. Do not thaw them before adding them to the batter, or they will become mushy and bleed color. You may need to bake the muffins for an extra 2-3 minutes.
• Why did my muffins come out flat? Flat muffins can happen if the baking powder is expired or if the oven door was opened too early during baking. Always check that your raising agents are fresh and keep the oven door closed until the minimum baking time is reached.
• Can I use a different type of chocolate? Absolutely. While white chocolate pairs beautifully with the tartness of raspberries, you can substitute milk or dark chocolate chips if you prefer a richer cocoa flavor.

Try More Recipes:

• Mary Berry Chocolate Chip Muffins​ Recipe
• Mary Berry Chocolate Muffins​ Recipe
• Mary Berry​ Raspberry Muffins Recipe