Raspberry White Chocolate Muffins

Raspberry and white chocolate is one of the best pair in the world! This recipe is one of my favourite. It’s easy and it makes delicious raspberry and white chocolate sugar crusted muffins! Perfect for breakfast, tea time or even dessert! The whole family will enjoy it!

Here are a few tricks to make this muffins perfect:

• the recipe for those raspberry white chocolate muffins calls for one cup of buttermilk. If you don’t have any, simply add a teaspoon of apple cider vinegar in a cup of milk and let it set for 5 minutes!
• to make the sugar crust, use wet fingers and sprinkle sugar on top of each muffin before you bake them.
• add the raspberries to the batter at the very end and fold gently.

The steps for making those delicious muffins are pretty easy. Simply mix the wet ingredients together, sugar and eggs first, for a few minutes until light and fluffy. Mix in the milk and oil. Then mix that mixture with the flour and baking powder. Don’t over mix! Gently fold in the white chocolate, then the raspberries. Once again, don’t over mix it otherwise you’ll end up with all the raspberries mushed into the batter! Pour the batter into the muffin molds leaving 1cm on top. Using wet fingers sprinkle the sugar on top. And bake! Once cooked, allow the muffins to cool down for a little while if you can! Those raspberry white chocolate muffins are delicious warm and cold. Keep them into a air tight container for a few days!

You could also use milk chocolate or dark chocolate if you want! Because, dark chocolate and raspberry is a pretty good combination too! You can even replace the raspberries with strawberries or blueberries if you feel like it but then you’ll get completely different muffins! Up to you!