Raspberry White Chocolate Muffins
Well puffed and fruity muffins with a good raspberry taste, with chocolate chips for indulgence...
Ingredients
- 360 g flour T55
- 3 cc shaved baking powder
- 0,5 cc salt
- 180 g granulated sugar
- 2 large eggs at room temperature
- 2 cc natural vanilla extract
- 180 g whole milk at room temperature
- 60 g vegetable oil (sunflower, rapeseed...)
- 60 g warm melted sweet butter
- 250 g fresh raspberries
- 200 g white chocolate chips
Prepare in advance
- In a bowl, mix the flour, powdered sugar, baking powder and salt.
- In another container, quickly mix the eggs, milk, oil, melted butter and vanilla.
- Incorporate the dry ingredients into the liquid ingredients in three batches, using a whisk to start then a spatula when the dough thickens. Do not mix more than necessary: just enough to no longer see any flour.
- Finally add the raspberries and white chocolate chips, taking care to keep a little of each for decoration.
- Let the dough rest as is, at room temperature for 30 minutes. This will allow the muffins to rise nicely.
- Preheat the oven to 220° traditional heat. Cooking is done in two batches. Place 6 paper cases in your muffin tin, leaving empty space between each (hot air needs to circulate for better baking).
- Using an ice cream scoop to make it easier, fill each box with dough to the top (see my photo). Finally add a few raspberries and a few sprinkles on top. Sprinkle with a little brown sugar.
- Bake first for 7 minutes at 220° then reduce to 180° without opening the oven door, for a duration of 20-22 minutes. This varies depending on the oven. The muffins should be nicely browned. You need to test for good cooking using a wooden pick: if it comes out dry or with a few crumbs then it is cooked.
- Wait 15 minutes before unmolding the muffins, placing them on a rack to cool.
Notes
These white chocolate raspberry muffins will keep at room temperature, in an airtight container for about 4-5 days or in the refrigerator for up to 1 week.