There is something special about the combination of white chocolate and raspberries.  Tart, sweet and indulgent.  Combined into a muffin or cupcake, they are elevated into something great.

This muffin is one I pinched from Delicious magazine.

The muffins have a light buttery crumb and are studded with sparky raspberries and chunks of white chocolate.   As a bonus, they're super easy to make, present beautifully and are delicious warm from the oven, softly collapsing in your fingers as you push them into your mouth.

Ingredients

• 440g plain flour
• 1 tbs baking powder
• 250g caster sugar
• 1 1/2 cups vegetable oil
• 1 1/2 cups (375ml) milk
• 2 eggs, lightly beaten
• 200g white choc, roughly chopped
• 200g fresh or frozen raspberries

Method

Preheat the oven to 180C.

Line a 12 hole muffin pan with paper cases.

Sift the flour and baking powder into a large bowl, add the sugar and stir to combine.

Make a well in the centre of the dry ingredients, then add the oil, milk and beaten eggs.

Mix gently until just combined, then carefully fold in the chopped white chocolate and 150g of the raspberries.

Spoon the muffin mixture into the paper cases and place in the oven for 20 minutes.

Remove the muffin pan from the oven and garnish each muffin with the remaining raspberries.

Return to the oven and cook the muffins for a further 10-15 minutes until golden brown.

Best served warm.

For more raspberry and white chocolate goodness try Iron Chef Shellie's raspberry and white chocolate brownies, which inspired this post.  Or for more of my baked treats, check out the links just below.

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Tags: baking, choc, chocolate, delicious magazine, easy, muffins, quick, raspberries, raspberry muffins, recipe, Recipes, white chocolate