These melt-in-your-mouth muffins won’t go on my ‘healthiest’ list – they are decadent. They are indulgent. They could almost be called cup cakes, the way the muffin is so fluffy inside. The juicy tartness of the raspberries is counteracted with the sweetness of the gooey white chocolate chunks throughout, and the macadamias add a chunk of nuttiness to top it off.
Omg, I just had to eat another half to see (it’s imperative I get the description right, obviously). Ok, might have to eat the other half to really make sure… Yep, they are really really delish.
Raspberry, white chocolate, macadamia muffins
Preparation time: 15 minutes
Cooking: 20 minutes
2 cups self-raising flour
1/2 cup raw or caster sugar
1/2 cup white chocolate buds or white chocolate, roughly chopped
1/2 cup roughly chopped macadamias
1/3 cup sour cream
1/2 cup milk
1 egg, beaten
100ml coconut oil, melted
1 cup fresh raspberries (or 1 cup thawed frozen raspberries)
Extra white chocolate buds or chopped white chocolate pieces
1. Preheat the oven to 200 degrees. Grease a 12-hole muffin tin and set aside. Place the flour, sugar, chocolate and macadamias in a large bowl. Stir to combine.
2. Whisk together the sour cream, milk and egg in a separate bowl.
3. Make a well in the flour mix. Pour in the sour cream mixture then the oil. Stir until just combined (I know I bang on about not over-stirring, but it makes the difference between a great muffin and a so-so muffin).
4. Add in the raspberries. Stir to mix through, then no more stirring. Fill the muffin holes to 3/4 full with mixture. Top each muffin with a white chocolate bud or piece of chopped white chocolate.
5. Place in oven for 20 minutes. Remove from oven and let cool down in a tray for a bit for removing them.
I totally recommend having a muffin while it’s still warm with a cup of good English Breakfast tea. Enjoy!