Raspberry and White Chocolate Muffins

Raspberries and white chocolate are a great combo - the tartness of the raspberries and the sweetness of the white chocolate is a match made in heaven. I love these muffins (or are they cupcakes?) - I guess it depends on your definition, but I call these muffins seeing as they don't have icing on them. But regardless of what you call them, they are divine. Not to mention really easy to make. For a long time now, they have been my go to for everything from desserts to afternoon coffee treats, the obligatory birthday cake to bring to work etc.

The recipe is a Paul Hollywood recipe for raspberry and passion fruit muffins - but I decided to eliminate the passion fruit and replace it with white chocolate.

Here's the recipe:

200 g butter
150 g sugar
4 eggs
200 g flour
1 tsp baking powder
Pinch of salt
120 g white chocolate, roughly chopped
App. 200 g raspberries, frozen

In a bowl, beat the sugar and butter, using an electric mixer or whatever you have available. (Little tip: I never take the butter out of the fridge in time for it to reach room temperature before I start baking, - I'm not that organised - so I always add the first egg immediately - it helps to mix it all). Add the eggs one by one.
Combine the dry ingredients and mix it with the butter,sugar and eggs. Do not over mix.
Lastly, fold in the white chocolate.

Add a big tablespoon of the batter to each muffin case. Top with a layer of raspberries (app. 4 or 5) and press down gently to make sure the batter covers most of the bottom of the muffin case. Add another tablespoon of batter on top and finish with one raspberry on top - press it down gently, so it is about half way down the batter.
Bake the muffins at 200 degrees Celsius for app. 20 - 25 minutes - or until the muffins are golden brown on top (you want them to brown a bit to make sure they have a crunchy top).

This recipe makes 12 - 15 muffins - and they are best eaten fresh. They don't keep very well - if you keep them overnight the top tends to go a bit soggy. So, if possible, make them the day you plan to eat them.

Enjoy!