Sometimes the quickest, easiest recipes are the best! These muffins are moist, come together quickly, and best of all can be eaten warm, straight from the oven!
To make perfect muffins every time, be sure not to over mix! You need to completely combine the wet and dry ingredients, but stop mixing at that point or else you’ll remove too much air, and your muffins will be dense and heavy. We want light and fluffy here!
Raspberry & White Chocolate Muffins
Yield: 18 muffins, or 36 mini muffins, or a mixture of sizes!
2 cups self raising flour
1/2 cup sugar
1/2 cup brown sugar
3/4 cup milk
1 egg, lightly beaten
1 1/2 cups white chocolate chips
1 1/2 cups frozen raspberries (or another type of berry if you like!) Leave in the freezer until ready to use, they will bleed into the muffins if thawed.
- Sift flour. Combine flour and sugars in a large bowl, making a well in the centre.
- Mix the melted butter, milk and egg.
- Gently mix the dry and wet ingredients.
- Fold the white chocolate and raspberries into the batter until just combined.
- 3/4 fill holes in prepared muffin tin/s.
- Bake in a moderate oven for around 20-22 minutes, until browned lightly on top and a skewer comes out clean.
These are vastly different to the last cookies I made here – let me know if you’d like the recipe for those too!
Chocolate chip cookies are an all time classic, and for good reason – they are delicious. But if you’re looking for a modern twist on the old favourite, or a way to squeeze in a little extra fruit (it still counts if it’s smothered in chocolatey goodness, right?!), you might like to give this a try.
These cookies are based on a recipe from Two Peas and Their Pod with a couple of slight variations to make them even quicker and easier. My version have a bit more of a soft, cakey texture too, which I really like – but if you prefer a crisper biscuit, feel free to leave out the milk!
The best thing is that you’ll probably already have the ingredients for these in your cupboard, so why not drop everything and make them right now?!
Dark chocolate & raspberry cookies
1 1/4 cups flour
1/2 teaspoon baking powder
1⁄4 teaspoon salt
1/4 cup cocoa
125g unsalted butter, soft
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon milk
1/2 cup dark chocolate chips
1/2 cup frozen raspberries
Note: leave the berries in the freezer until the last minute! I'll explain why in a minute...
1. Preheat oven to 175ºC and line two trays with baking paper.
2. Combine dry ingredients in a bowl; whisk together.
3. In an electric mixer, cream butter and sugars until fluffy; mix in egg and vanilla.
4. Gradually add dry ingredients to mixer and mix to combine. Add
milk. You may need to add more flour - your biscuits will be the
right texture when the dough comes off the side of the bowl like
5. Add chocolate chips and mix in briefly.
6. Remove frozen berries from freezer. It doesn't matter if you're using the last of the bag like I did and they're more like crumbs than whole berries as they'll break up a bit anyway. Also, this is why it's important to leave them in the freezer until the last
minute, as you don't want to puree them - just mix them in briefly or you'll have no beautiful chunks of raspberry left!
7. Roll/pick up chunks of mixture, place on a tray and flatten
slightly. The quicker you can do this, the better - as the berries start to thaw, the mixture will get softer.
8. Bake for 12-15 minutes, then leave on the tray to cool a little (as they will still be quite soft) before transferring to a wire rack to cool completely.