Raspberry and White Chocolate Muffins
4 servings
120 minutes
Raspberry and white chocolate muffins are a refined combination of lightness, sweetness, and delicate tartness. This American dessert delights with its soft texture, where juicy raspberries harmoniously intertwine with the creamy sweetness of white chocolate. The history of muffins dates back to the 18th century when they became popular in England and later won the hearts of Americans. Today they are made worldwide, adding favorite ingredients. They are perfect for morning coffee, cozy tea time, or a romantic evening. The airy dough infused with aromas unfolds in every bite, making this dessert special. Powdered sugar and fresh berries turn them into a true culinary masterpiece.
1
Preheat the oven to 200 degrees.
2
Sift the flour with the baking powder, add a pinch of salt and sugar.
- Wheat flour: 300 g
- Baking powder (raising agent): 1 tablespoon
- Salt: pinch
- Sugar: 150 g
3
Melt the butter.
- Butter: 100 g
4
In a separate bowl, lightly whisk the eggs with milk.
- Chicken egg: 2 pieces
- Milk: 100 ml
5
Pour the mixture into the flour, also add the melted butter.
- Butter: 100 g
- Wheat flour: 300 g
6
Mix everything well.
7
Cut the white chocolate with a knife or break it into small pieces and add to the dough.
- White chocolate: 100 g
8
Finally, add the raspberries, gently mixing with a top-to-bottom motion.
- Raspberry: 200 g
9
Put the dough into muffin molds.
10
Fill them only halfway, as the cupcakes will rise significantly in the oven.
11
Bake for 15-20 minutes until golden brown.
12
Let the dessert cool a bit and decorate with powdered sugar.
13
Serve muffins with fresh berries.
