This delightful Mary Berry White Chocolate and Raspberry Muffins Recipe is a light and fruity bake, which combines tart fresh raspberries and creamy white chocolate chips. It’s a foolproof coffee morning treat, ready to enjoy warm from the oven in about 35 minutes.
Mary Berry White Chocolate and Raspberry Muffins Ingredients
The Dry Mix:
- 300g (10 oz) Self-Raising Flour: Essential for the rise. If you only have plain flour, add 4 level teaspoons of baking powder.
- 1 teaspoon Baking Powder: Even with self-raising flour, a little extra lift ensures that “bakery-style” dome.
- 100g (3 ½ oz) Caster Sugar: Provides sweetness without weighing down the crumb.
The Wet Mix:
- 2 Large Eggs: Beaten.
- 250ml (9 fl oz) Milk: Semi-skimmed or whole milk works best.
- 125g (4 ½ oz) Butter: Melted and slightly cooled. Mary prefers melted butter over oil for a richer flavor.
The Filling:
- 150g (5 oz) Fresh Raspberries: Can be substituted with frozen (do not thaw).
- 100g (3 ½ oz) White Chocolate Chips: Or a bar of white chocolate chopped into chunks.
How To Make Mary Berry White Chocolate and Raspberry Muffins
- Preheat and Prep: Preheat the oven to 200°C (180°C Fan / 400°F). Line a 12-hole deep muffin tin with paper muffin cases.
- Combine Dry Ingredients: In a large mixing bowl, sift together the self-raising flour and baking powder. Stir in the caster sugar. Sifting is crucial to remove lumps and aerate the flour.
- Mix Wet Ingredients: In a separate jug or bowl, whisk together the beaten eggs, milk, and melted butter until combined. Tip: Make sure the butter isn’t piping hot, or it might scramble the eggs.
- Combine (The Muffin Method): Pour the wet mixture into the bowl with the dry ingredients. Stir continuously with a metal spoon just until the flour is dampened. Do not overmix. It should look lumpy and untidy; if you beat it until smooth, the muffins will be tough.
- Fold in Goodies: Gently fold in the fresh raspberries and white chocolate chips. Try to do this in as few strokes as possible so you don’t crush the berries, which would make the batter wet and grey.
- Fill the Cases: Divide the mixture equally between the 12 muffin cases. They should be quite full.
- Bake: Bake in the preheated oven for 20–25 minutes. They are ready when they are well-risen, golden brown, and firm to the touch.
- Cool: Leave the muffins in the tin for 5 minutes (they are fragile when hot), then transfer to a wire rack to cool.
Recipe Tips
- The “Lumpy Batter” Rule: The golden rule of muffin making is barely mixing the ingredients. Stop stirring the second you can’t see dry flour dust. A lumpy batter equals a fluffy muffin; a smooth batter equals a heavy rock.
- Frozen vs. Fresh: If using frozen raspberries, add them straight from the freezer at the very last second. Do not thaw them, or their juice will bleed into the batter, turning your muffins a muddy blue-grey color.
- Chocolate Chunks: While chips are convenient, chopping a block of high-quality white chocolate results in irregular puddles of melted chocolate that feel more indulgent and “homemade.”
- Topping Crunch: For a professional finish, sprinkle a pinch of Demerara sugar (raw sugar) on top of the wet batter just before baking. It creates a lovely crunchy lid.
What To Serve With Mary Berry White Chocolate and Raspberry Muffins
- Latte or Cappuccino: The milky coffee complements the white chocolate.
- Berry Compote: Serve warm muffins as a dessert with a spoonful of extra fruit sauce.
- Clotted Cream: Split a warm muffin and add cream for a “scone-like” experience.
- Iced Tea: A refreshing pairing for a summer picnic.
How To Store Mary Berry White Chocolate and Raspberry Muffins
- Room Temperature: Store in an airtight container lined with kitchen paper (to absorb moisture) for up to 2 days. The fruit makes them spoil faster than plain muffins.
- Freezing: Wrap individual muffins in cling film and freeze for up to 1 month. Defrost at room temperature or zap in the microwave for 20 seconds.
Mary Berry White Chocolate and Raspberry Muffins Nutrition Facts
- Calories: 280 kcal
- Carbohydrates: 35g
- Fat: 14g
- Protein: 5g
- Sugar: 18g
Nutrition information is estimated per muffin.
FAQs
Can I use dark chocolate?
Yes, but white chocolate pairs classically with the tartness of raspberries. Dark chocolate will make it a richer, less “summery” muffin.
Why did my berries sink?
If the batter is too thin or overmixed, berries will sink. You can toss the raspberries in a tablespoon of flour before adding them to give them “grip.”
Can I use vegetable oil instead of butter?
Yes, use the same volume (125ml) of sunflower or vegetable oil. The muffins will be moister and keep longer, but they will lack the buttery flavor Mary Berry recipes are known for.
Try More Recipes:
- Mary Berry Apple and Lemon Curd Cake Recipe
- Mary Berry Apple and Walnut Cake Recipe
- Mary Berry Bramley Apple Cake Recipe
Mary Berry White Chocolate and Raspberry Muffins Recipe
Description
A luxurious bakery-style muffin that pairs the sharp zing of berries with milky white chocolate pockets, all held together in a light, vanilla-scented crumb.
Ingredients
Instructions
- Preheat oven to 200°C (400°F).
- Sift flour and baking powder; mix in sugar.
- Whisk eggs, milk, and melted butter.
- Pour wet into dry; stir gently (keep it lumpy).
- Fold in raspberries and chocolate.
- Fill muffin cases.
- Bake 20-25 mins until golden.
- Cool on rack.
Notes
- Do not overmix; lumps are good.
- Use frozen berries without thawing to prevent bleeding.
- Sprinkle with raw sugar for a crunchy top.
Mary Berry White Chocolate and Raspberry Muffins Recipe
