Anything mini is just so cute, these mini Raspberry and White Chocolate Muffins are no exception. We made them for an afternoon tea style birthday party, the leftovers went in the freezer for school lunches.
You could use blueberries if you wanted instead of raspberries and you can make any size you like really, but the mini ones are just so darn cute!
- 3m
- 15m
- 18m
- 48
Ingredients
- 300 g self-raising flour
- 160 g sugar
- 200 g sour cream
- 2 egg
- 60 g butter
- 50 g milk
- 80 g white choc bits
- 120 g frozen raspberries
Instructions
Thermal cooking method
- Pre-heat your oven to 180°C and line a muffin tray with patty cases.
- Place all ingredients, except chocolate and raspberries into the mixing jug and mix 10 seconds/speed 4.
- Add white choc bits and mix again 10 seconds/reverse speed 3.
- Add raspberries and mix another 5 seconds/reverse speed 3. Mix the rest with a spatula.
- Fill the patty cases 3/4 full and bake for approx. 15-25 minutes (this will depend on the size of your muffins - the mini ones will only take about 15 minutes).
This is easily my favourite muffin recipe. The combo of white chocolate & raspberries is a real winner. I also get lots of compliments when I make these for friends & family
Ohh I’m so glad you and your family enjoy these. Jo x
Made these this morning for my son to take for a snack during his dancing. Quick, easy and very yummy (no thermie, but scales and a Kenwood mixmaster worked just as well). Thanks ladies.
These are an all time favorite in our home. Freeze so well. Started making as mini now just do normal size. They are even a fav in hubby’s lunchbox!!