Prevent screen from sleeping
Instructions
-
Preheat oven to 220°C/425°F (200°C fan-forced) – extra heat gives the muffins a rise boost at the start, we will turn it down as soon as the muffins go in.
-
Muffin tin – Line a standard 12 hole muffin tin with paper cases.
-
Whisk dry – Put all the dry ingredients in a large bowl and give it a whisk to combine.
-
Wet ingredients – Melt the butter in the microwave using a heatproof bowl. Whisk in sugar first. Then add the egg, milk, vanilla and vinegar and whisk until smooth.
-
Combine – Pour the Wet ingredients into the Dry, and mix just 10 times or until the flour is just about mixed in Add raspberries and white chocolate. Gently fold through just to disperse – minimise stirring as raspberries crush easily (though some will, it’s inevitable!). The batter will still be lumpy which is fine, if you over mix the muffins will be hard.
-
Divide the mixture between the muffin tin holes, filling all the way to the top. There is no need to level the surface (it melts in oven).
-
Bake – Place in the oven and immediately turn down to 200°C/390°F (180°C fan-forced). Bake 22 – 23 minutes or until a toothpick inserted into the middle comes out clean.
-
Cool – Rest in the muffin tin for 10 minutes then transfer to a rack to cool for a further 20 minutes before enjoying! These are quite fragile when hot so they need to be cooled.
Recipe Notes:
2. Butter quantity – 125g of butter is not exactly 1/2 cup (it’s 115g), but I use this amount for convenience – it’s 1 US stick or half an Australian block, which is marked in 50g increments. The small difference doesn’t affect the muffins.
3. Gluten-free – Substitute the flour with gluten-free flour, follow recipe as written. I used White Wings GF flour (I’m in Australia), common brand carried at regular grocery stores. They rose just as much, though didn’t brown as much. The crumb inside was similar too – soft and moist!
4. Baking soda – This can be substituted with an extra 1 1/2 tsp of baking powder instead, and leave the vinegar out. The crumb is not quite as soft but it still rises nicely.
5. Different measures in different countries – Cup sizes vary a little between the US and most of the rest of the world. This recipe is fine to use as written irrespective of what country you are in. The exception is Japan – use weights and ml, not Japanese measuring cups.
Storing – Once fully cool, they will stay fresh in an airtight container for 3 days, though if it’s hot or humid where you are, better to keep in the fridge. If they get a little stale, just warm lightly and they will be resurrected! Note the crunchy lid will soften overnight. Not suitable for freezing.
Nutrition per muffin.
