Jamie Oliver Raspberry And White Chocolate Muffins

This easy Jamie Oliver Raspberry and White Chocolate Muffins recipe is a sweet, fruity treat perfect for any time of day. With juicy raspberries and creamy white chocolate in every bite, these muffins are moist, fluffy, and simple to make. Customize with fresh or frozen berries, and enjoy them warm for a truly delightful experience!

More Jamie Oliver Recipe:

💜 Why You’ll Love This Raspberry And White Chocolate Muffins:

Great Taste: The mix of sweet white chocolate and slightly sour raspberries makes these muffins taste amazing.
Simple to Make: This recipe is easy to follow. Anyone can make these muffins, even if you are new to baking.
Good All Year: You can use fresh raspberries when they are in season or frozen ones at any time of the year.
Good for Any Occasion: You can eat these muffins for breakfast, as a snack during the day, or at parties. They fit every occasion.
Loved by Kids: Children really like the sweet chocolate and berries in these muffins, so they are great for the whole family.

🍒 Jamie Oliver Raspberry And White Chocolate Muffins Ingredients:

100g (about 7 tablespoons) unsalted butter, softened
65g (about 1/3 cup) caster sugar
65g (about 1/3 cup) light brown sugar
2 large eggs, room temperature
125g (about 1/2 cup) Greek yogurt
1 tsp vanilla paste
5 tbsp milk
250g (about 2 cups) self-raising flour
1 tsp baking powder
200g raspberries, plus extra for topping (fresh or frozen)
75g (about 1/2 cup) white chocolate chips

🧁 How To Make Jamie Oliver Raspberry And White Chocolate Muffins

Preheat Oven and Prepare Pan: Heat your oven to 200C (400F) or 180C (356F) fan/gas 6. Line a 12-hole muffin tin with paper cases to prepare for the batter.
Mix Butter and Sugars: In a mixing bowl, beat the butter and sugars together for about 5 minutes until the mixture is pale and fluffy. This helps create a light texture in the muffins.
Add Eggs and Mix: Gradually add the eggs to the creamed butter and sugar, ensuring each is fully incorporated before adding the next. After the eggs, mix in the Greek yogurt, vanilla paste, and milk until the mixture is smooth.
Fold in Flour, Raspberries, and White Chocolate: Gently fold in the self-raising flour, baking powder, and a pinch of fine salt into the wet ingredients until just combined to avoid overmixing. Then, stir in 150g of raspberries and the white chocolate chips.
Fill Muffin Cases: Spoon the batter into the prepared muffin cases, filling each three-quarters full. Gently press two additional raspberries into the top of each muffin.
Bake and Check Doneness: Bake in the preheated oven for 8 minutes at the initial temperature. Then reduce the heat to 180C (356F) or 160C (320F) fan/gas 4 and continue baking for another 20-25 minutes, or until the muffins have risen, are golden in color, and a cocktail stick inserted into the center comes out clean.

💭 Recipe Tips:

Use Soft Ingredients: Make sure the eggs and butter are soft, not cold, before you start. This helps them mix well and makes the muffins light and fluffy.
Mix Carefully: When you add the flour, baking powder, raspberries, and chocolate chips, mix them in slowly and gently. This stops the muffins from getting hard.
Fill the Cases Right: Put the same amount of batter in each muffin case, about three-quarters full. This makes sure they all cook the same and look the same size.
Put Raspberries on Top: Press two raspberries gently into the top of each muffin before you bake them. This keeps them in place as the muffins bake.
Test If They’re Baked: To see if the muffins are ready, poke a cocktail stick in the middle of one. If it comes out clean, they’re done. If not, bake a bit longer and check again.

🍧 What To Serve With Raspberry And White Chocolate Muffins?

Raspberry & White Chocolate Muffins go great with vanilla ice cream and whipped cream. You can also have them with a fruit salad or clotted cream. Enjoy these muffins with a hot coffee, tea, some cold milk, or sparkling water for a tasty snack.

🎚 How To Store Raspberry And White Chocolate Muffins?

Keep in the Fridge: Put the muffins in a container that closes tightly and store them in the fridge. They will stay good for 5 days.
Freezing: You can also freeze the muffins for up to 3 months. Use a bag or box that is safe for the freezer. Thaw them in the fridge the night before you want to eat them. Warm them up a little in the microwave or oven before serving.

FAQ’S:

Can I Use Oil Instead Of Butter For These Muffins?

No, it’s best to use butter as it provides a richer flavor and better texture for these muffins.

What Can I Use If I Don’t Have Vanilla Paste?

You can substitute vanilla paste with an equal amount of vanilla extract.

How Can I Ensure My Muffins Are Fluffy And Not Dense?

Be careful not to overmix the batter. Mix just until the ingredients are combined, as overmixing develops the gluten in the flour and makes the muffins dense.

Can I Make These Muffins Gluten-free?

Yes, you can substitute the self-raising flour with a gluten-free self-raising blend. Ensure to mix gently to prevent the batter from becoming tough.

How Do I Prevent The Raspberries From Sinking To The Bottom?

Toss the raspberries in a small amount of flour before folding them into the batter; this helps to distribute them evenly.

How Full Should I Fill The Muffin Cups?

Fill the muffin cups three-quarters full to ensure they rise nicely and don’t spill over.