recipe image

taste.com.au

  • 25m
    prep

  • 30m
    cook

  • 12 servings

White chocolate and blackberry muffins

It’s the middle of the week and we think you deserve a sweet treat because, well, it’s the middle of the week!

warning

Allergens: Recipe may contain gluten, wheat, egg, milk and lactose.

  • 9
    Ingredients

  • 4
    Method Steps

9 Ingredients

  • 2 cups plain flour

  • 2 tsp baking powder

  • 1/2 cup caster sugar

  • 125g white choc bits

  • 2 eggs, lightly beaten

  • 1 cup buttermilk

  • 1 tsp vanilla extract

  • 100g butter, melted

  • 150g punnet blackberries

  • Select all ingredients

4 Method Steps

  • Preheat oven to 180°C. Lightly grease a 12 x 1/2-cup capacity muffin pan. Sift flour (2 cups plain flour) and baking powder (2 tsp baking powder) into a large bowl. Add sugar (1/2 cup caster sugar) and choc bits (125g white choc bits). Stir until well combined.

  • Whisk eggs (2 eggs, lightly beaten), buttermilk (1 cup buttermilk), vanilla (1 tsp vanilla extract) and butter (100g butter, melted) together in a separate bowl.

  • Using a large metal spoon, stir butter mixture into flour mixture until just combined. Gently swirl through berries (150g punnet blackberries).

  • Spoon mixture into muffin holes. Bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto a wire rack. Serve.

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Recipe Notes

These muffins are best eaten warm or within 2 days of baking.

NUTRITIONAL INFORMATION

Nutrition per Serving

%Daily Value#

Image by Louise Lister

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